Brix and Temperature Correlation in Pectin Gummies

Good Try, those jars are a specific size. The ridgelimeter used is also not available for sale to the public, you need to be apart of the IPPA the international pectin producer association of America to obtain one of those. But that is how it is done.

So… they should just pay you $2000 to cook your recipe they know nothing about.

As opposed to developing their own understanding about how the process works?

Why waste time grading your pectin instead of making gummies? Who is Andre the Italian? Do you mean DSM Andre, the Chinese pectin producer?

What role does something like Sag% have for an at-home gummy producer? As far as I know it’s part of determining the gel strength for the manufacturer of pectin, not an at-home cook.

I think you are pouring $2000 down the drain buying someone’s SOP. Spend that money on some good molds from @mgucci or @darkcitymolds , that will do more for your production, and the knowledge gained from sorting through it yourself will be worth far more.


Sure. To compare your numbers, to my numbers, to @Shrimp’s numbers.

For me to compare three samples? Or thirty?

Not so much….

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The only reason I mention this testing method is because sometimes issues come up during production that don’t make sense. People are only human and accidents happen. Sometimes its needed to ensure the pectin purchased or being used for labs is correct. I also insist on using 150 grade pectin for everything I make so you have the full strength version of the pectin the producers made and not a blend with a bunch of sugar added. If the COA of the pectin you are using doesn’t say 150 grade then its most likely not.
sometimes the pectin needs labs run on it and not the gummy.

I don’t run to google or YouTube for the information I post, Its all directly from my research and labs over the years working with large company’s and Pectin producers. When I need help with an issue I only reach out to the Pectin producers in the world, Silva Team, Andre, H&F.

Which can presumably be verified without the “correct” jar or measurement tool.

Perhaps not to 2%…but certainly close enough to decide if the pectin is the issue.

There are new questions, and new answers to old questions, but pretending that taking a quick peak at what has gone before is a bad thing makes zero sense.

You guys keep going around in circles.
SAG test doesn’t help you it helps me to help you. I lab customers samples and recipes to fix issues. Sometimes people are shipped the wrong pectin and that sucks, how can they prove that?
Silva team is in Italy where I get my Technical from. DSM Andre is a partner I bounce ideas off. We work together. Are any of you working with actual pectin producers to help develop products?
Iv worked with many customers who have purchase Dark city molds SOP this is one reason I decided to get into this, nothing wrong with the SOP they offer however no one recipe will work for everyone that’s the point people need a place to go they trust for true information.

You guys are just bashing me for trying to better myself and my family. I’ve already helped many people on this forum and I will continue to do so because helping get pectin into more products and kitchens is my mission.

You used it as an example of your superior knowledge…

As in “do you guys even know how to SAG test?”.

No, I did not. Now that I do, I don’t see why you bothered purchasing the fancy tools.

For in house work the concept is easily replicated and even calibrated.

Essentially the sum of human knowledge at our fingertips, and you’re gonna go with

Ok. You do you buddy. I’m gonna continue reading…


Places that have true information they trust… Like the links to threads I posted above.

You guys are just bashing me for trying to better myself and my family.

No, you are bashing us and our combined knowledge by saying that you can throw words around like USA SAG % and all the names of pectin producers you know and saying that people need to pay for your ‘expert knowledge’ about how to grade pectin, which says absolutely nothing about your ability to produce edible gummy products.

Anyone else reading this, please feel free to send me a DM I’ll get you a calculator so you can start experimenting yourself.

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I’m truly just trying to give perspective, SAG is probably useless for most but I have had to deal with an instance where a customer bought 150 grade citrus extra slow set but labs were going bad, when I ran labs on the pectin it came back as 100 grade pectin. you would have been able to tell that from that lab you mentioned that replicates the SAG test however because I was able to supply them with actual USA grade SAG measurements the pectin was immediately replaced.

Sometimes its a 200lb order of pectin, other times its 16+ pallets of pectin. the point is we are not all working on the same playing field and I want people to know what it is I can offer.

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Presentation is everything.

Huge difference between “got a clients pectin replaced because I have XX method in house” and “I bet you don’t even know how to XX”…

Looks a lot like the second from out in the cheap seats.

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Ok good call, I do appreciate you calling me out to prove myself I think we would actually make good friends.

Again I’m only here to help nothing more my friend.

This is my Ridglimeter, I only use it to test new pectin lots and test customer’s non buffered pectin as you can’t run a USA SAG test on a buffered pectin.

So do you know is Pacific’s ss150(apc-104) is standardized, or is it just raw pectin like Andre?


great question pdxcanna,

the 150ss is standardized to 150 grade with sucrose.


I wouldn’t buy the 150 slow set, call Teri she’s the gal at the front desk, tell her you want 150 ESS that’s the extra slow set citrus version and the difference is the slow set 150 is usually 64%DE the 150 ESS is typically 60%DE and that will be a noticeable difference when it comes to the setting temperature.


they also sell yellow ESS this is extra slow set citrus with a good amount of sodium citrate added to slow down the setting speed.
Its a good option if you really want the buffer already added.
I’m a huge fan of having all the control in your hands so I don’t recommend buying blends but some really insist on it and that’s the better option than the HM-100 because you don’t want citric acid in the batch from begging to end. Its a recipe for presetting.

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So I’ve been experimenting with Sodium BHB, Calcium BHB and Magnesium BHB for a customer order.
Problem- Once I add the 3 BHB ingredients the solution immediately begins to gel or its just pulling all of the water out not sure but I can’t continue the procedure once they have been added.

Have you ever experienced this before?

Ive been making Pectin gummies for a while now but this has me confused.
I hydrate my pectin in water first and at a rolling boil begin adding my sugars then syrup then the 3 BHB’s dry mixed together.

I keep getting a thick goo solution every time!

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I have run labs for a customer making BHB gummies for a large company selling on Amazon I believe. I know what you are talking about, I was very surprised by the chemical reaction between the 3 BHB and HM Pectin. Shoot me a DM and we can dive deeper into how to use these ingredients in your recipe.

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Brix is more important than temperature in my experience. There are 2 things i would recommend checking, first is your starting water pH as any system harder or softing of the water will affect your buffer system ratio. And the sweating or surface moisture is usually a sign of the pectin not being hydrated enough. If those 2 things help but its not as firm as your want, increase the pectin amount in smaller percentages, i believe you said you were only using hm100 at 2%. I do offer consulting services if you want something more indepth or specific to your process.

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