What you need to know about confectionery warehousing: Does your warehouse maintain the correct temperature for storing your product? Does your warehouse have a way to systematically tag and visually identify pallets based on temperature requirements? confectionery products require a specific temperature range to ensure that they don’t get warm enough to melt but also don’t get too cold, which can lead to sugar crystallization, texture changes, or an unappealing white film on chocolate called a bloom. The type of warehouse equipped to handle these products is referred to as temperature-controlled (or air conditioned), in most cases maintained at 10° – 18° Celsius with humidity below 50%, both of which should be monitored and recorded regularly. Refrigerated warehouses at 0 – 4° C and frozen warehouses ( -0° C) are much too cold to store these products. Ambient or dry warehouses fluctuate too much throughout the seasons, reaching upwards of 18° C in the Summer. Finding a provider that can handle temperature-controlled parcel shipments can be a challenge. For these parcel orders leaving a warehouse, you’ll want to make sure your partner has the ability to surround the product with ice packs.