Knowledge The Magical World Of Popping Candy+
The sugar is first boiled at a high temperature for a certain period of time, filled with carbon dioxide, and then cooled to solidify the sugar, during which period the gas produced by the carbon dioxide is thoroughly infused into the sugar.
When you eat sugar, your saliva melts the body of the sugar and as the gas runs out, it pops and dances on the tip of your tongue.
What is So Special About Shantai Popping Candy?+
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1Resistance To High TemperatureThe temperature resistance of BAIDA's Popping Candy is 52℃ while others are 35℃.
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2Low Moisture The moisture of BAIDA Popping candy is 2-2.5% while others are 4%.
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3Strong Popping SensationBAIDA strictly maintains the balance of having the‘popping' sensation and health safety in order to not hurt the oral cavity.
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4Stable StructureBAIDA uses the best lactose and advanced production technique to ensure the structural stability of the popping candy.
Bountiful Shantai Formulas for Choice+
We are committed to creating and producing fun, innovative and customized confectionary products and brands that will suit the many discerning palates of all our consumers out there.
Our clients have the options to choose from our 3 formulas for the popping candy needs:
| Lactose Formula 1.This is our classic recipe with dozens of flavors to choose from 2.Available in both natural and artificial flavors and colors | Lactose-Free Formula* 1.This range is suitable for the lactose intolerant as well as consumers on a kosher diet 2.Available in a range of flavors with strawberry, grape and cola being the most popular 3.Available in both natural and artificial flavors and colors | Sugar-Free Formula** 1.This innovative formula can be used in combination with other functional products including probiotics/vitamins/minerals/enzymes/phenols 2.Natural fruit powder can be added 3.Available in natural and artificial flavors and colors |
* Raw materials used in both the lactose and lactose-free formulas are different but will be the same in appearance and taste
* Sugar-free formula differs in color from the lactose and lactose-free formulas
Our Product----The Latest Global Version 3.0 Popping Candy
- Higher heat resistance and stability
- Bigger gas pocket providing stronger sensation of popping
- Lower air pressure protecting our mouth
Leisure Popping Candy+
We are committed to creating and producing fun, innovative and customized confectionary products and brands that will suit the many discerning palates of all our consumers out there.
Traditional Popping Candy
Popping Candy Crunch BA030
Coated Popping Candy OE001
From 1.0 to 3.0+
- Popping candy 1.0
In 2010, Shantai spent tens of millions introducing 3 sets of the most advanced machines then for making popping candy. The candy we produce represented the world-leading production technology at that time. - Popping candy 2.0
In 2010, through our independent improvement and equipment upgrading, the quality of our popping candy was largely promoted, with the heat resistance raised from 38℃ to 50℃. This popping candy 2.0 has a stronger popping sensation and stability. - Popping candy 3.0
In 2021, with collaboration with South China University of Technology, we have developed popping candy 3.0, which not only has higher heat resistance (52℃) but an even stronger popping sensation (gas content up by 18% and gas pocket up by 20%) while protecting our oral mucosa (inflation pressure down by 7kg).
