Show your mold…this may help with the answer…
Also you recipe can effect this…BIG TIME…
The closer you stay to jello, the more fucked you will be…in many ways…including removing the gummies
You also might want to wait some time in between molding and de-molding
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I believe you are way overthinking this.
omg, guys, please refer to chocolate industry for SOP’s on gummies. Super ez. You need a LARGE silicone mold and a spatula - long one. You pour in the middle and slide with spatula - not ez to master, has to be right temp around 45-55 C and freeze it.
no chocolate machine is completely automated for that 10-15k you’ve mentioned, cost would be close to 100k for automated one. just think about it - how hard to keep it hot and prevent from sticky icky.
forgot to mention that you need to put in under vacuum to remove air bubbles;)
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A lot of good info on this thread, what are people usually paying for labor to the goons per 1k ?
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My goons get 20/hr and free lunch on me
@EVFarm i always do, but u wouldnt need to clean up a mess after. You could even cycle a cleaning solution thru so u wouldnt have to open anything up… cleans itself overnight and dries within 8 hours, so its ready for another 16 hours of gummy time.
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I do it low tech but efficient. Essentially no waste and about 5000 pieces take 10 minutes limited by the number of molds available. Using essentially French chocolate candy tech.
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100% the best method ^^^ & @ivanivanovich
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Hey Killa, any chance I could pick your brain on the process?
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I am thinking a dollar per package made to completion for Santa’s helpers. This could be too much I don’t know. We are still growing so I am sure some number either higher or lower will be decided once it matters. Truffly Made makes the machine I got. Picked it up from San Diego for 11k. It is absolutely not automated to the point you are talking but it fills the mold perfectly and with the right skill zero clean up necessary on the molds. The machine is well designed and is made in germany instead of *cough china *cough, and seems like it would hold true to the end of time. It’s not perfect but definitely a better step then risking 100k on automating something you may not have a high enough demand for. My half cent whatever it may be worth. Molds and refrigerator space are the production limitations. Molds are expensive.
I got a refrigerator the other day that holds 76 full size sheet pans
Better to have more molds, than a cooling device. 
That’s a free one
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How long do you have to let them sit before you can demold them?
Depends on the mold, recipe, etc etc. but in my opinion the better quality molds definitely help.
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Yeah, but how long are you waiting to demold if you’re not using any refrigerators?
It all depends on your drying rooms environment and specifically the humidity level. This will change as the outside changes unless you control it. I think most of us have the tools to do this. AC and room dehumidifiers coupled with fans at the worst of times. During the winter, only the dehumidifier is needed in my situation, but not always. Sometimes I get away using nothing but the racks. 3 days when everything is in your favor.
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3 days to demold?
We have hundreds of molds…so… 
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I’m out of the molds and drying about an hour after I fill them with the refrigerator.
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Since this seems to have gone in the demolding direction. Has anyone played with this concept? I need faster demolding. If this hasn’t made it to a commercial product I’m seriously considering going to starch molds.
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