Admit it - those candies that boast "freeze drying technology" but taste gritty are just a cover for cutting corners. Some brands use industrial-grade quick freezers to roughly process cheap gelatin, turning candies into fragile sugar powder blocks after dehydration, completely betraying the pleasant nature of snacks.
At CrispLab, we use scientific research standards to reshape freeze drying:
✔ Formula elimination system: 87% of candidate formulas are permanently sealed due to taste test failures
✔ Temperature difference control: -196℃ liquid nitrogen quick freezing + 0.1℃ precise heating curve, locking in the 72-hour golden crisp window period
✔ Taste promise: 93% of consumers in blind tests can distinguish the fineness of our particles from ordinary freeze-dried ones with their eyes closed
Because real freeze drying should not simplify the process, but let each candy experience a three-dimensional rebirth - from soft to crispy, from single-layer sweetness to five-stage taste release
The next time you take a bite, the slight sound of the 200-micron honeycomb structure breaking will prove that the top-notch taste is born from the precision instruments in the laboratory, rather than the rough dehydration on the assembly line.