Production Conditions

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
The conditions under which confections are produced also influence their shelf life. For this reason, following good manufacturing practices and adhering to strict sanitation standards are vital parts of artisan confectionery. Bacteria, yeasts, and mold spores are all ubiquitous, and many are not destroyed by common confectionery production methods. Therefore, care must be exercised not only to prevent bacteria, yeasts, and molds from multiplying but also to avoid introducing such microbes to begin with.