Cold Storage for Confectionery

Cold Storage for Confectionery

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.


Singhania warehouses are tasked with preserving a product for an extended period of time without any risk of alteration or damage. On the other hand, a cold storage facility or cold storage warehouse serves to maintain a product (primarily food) at an optimal temperature for its consumption and prevent it from spoiling in the short term. The choice between one type of system or another will depend on the business needs and the type of product being handled.

Taking different approaches, like FIFO, LIFO, FEFO, etc., to select stock are make-or-break decisions in this sector. Stock control with regards to the temperature, weight, type, packing or brand packaging guarantees quality and streamlines dispatches in this sector.

  • Assign stock using FIFO, FEFO, and LIFO strategies
  • Track stock by batch, best-before date, expiration date, etc.
  • Use put-away strategies by temperature, product type, display format, quality, etc.
  • Quality manager for stock.
  • Streamline output movements starting with stock packaging.
  • Voice picking is available.