Gummies: add straight distillate heated up or does it need to be cut with something?

Hash and Stuff Edibles
52

Back from North Florida,

Please only use as a point of reference. None of it has sources and is coming from hand written 3 year old notes. If you benefit from these notes, great. I cannot be sure if it is accurate so use at your own risk.
Definitions and random stuff from my notes on gelatin gummy production:

Color and Flavor

  • Synthetic or artificial - FDA Tested (or “FD&C”) - there exist 2 reds, 2 yellows, 2 blues and 1 green in this category* (no source).
    Do not use pastes (in use with fat based products)

  • Natural - From fruits or vegetables

  • Lakes - used for opaque or whiting effect. White gummis TiO2.

  • Flavor - Pick a flavor house, low MOQ (Short shelf life); When talking to flavorists, use known flavors to describe the flavor like “sour trolli worm apple, or trolli peach ring, or whatever” they know how best to get you closest to there and won’t look down on you for this. They’ll usually send out a few samples. For example I used a flavor house, I wanted oil soluble peach flavoring. They sent out a green (fresh) peach flavor and a cooked peach flavor, which I formulated & tried before I made a bigger order of something that has a short shelf life.

Flavoring;

  • Natural - Natural flavor only; usually not as strong tasting as artificial
  • Natural WNOF - Natural with other natural components (example strawberry + redberry)
  • Natural/artificial - Mix of natural flavors with artificial flavors
  • Artificial - FDA approved, lab made flavoring

Flavoring

  • PG - traditional flavoring
  • Alcohol - will evaporate if used with gummi formulation, try to avoid.
  • Oil Soluble - will work for tinctures and gummis, used mostly for hard candies. (will not evaporate)

Keep flavors in cold room, as a liquid (do not freeze). Refrigeration can be done if mfg allows.

Can add or cut in a small amount of pectin for stability (to your gelatin mix)

Acid is for:

  • flavoring
  • in pectin is used for gelling
  • commonly citric acid
  • too much will invert sugar
  • use as 50/50 water citric acid solution
  • Sour sanding - can use malic, lactic, fumaric, tartaric acids for different “punches”
  • Sour - Citric/malic or citric lactic for a long lasting sour taste

Gelatin:

  • a protein from animal collagen
  • Pork (porcine) vs. Beef (bovine) * can be halal or kosher
  • Type A comes from an acidic process, type B comes from a basic process.
  • Best for use in gummis that are Not kosher or halal: Type A, pork
  • Loves to foam up.

Bloom:

  • Describes gelatin strength, rated in numbers starting at 0 and moving up in increments of 25 to 300.
  • Example of bloom - 250 pig skin is what trolli would be like.
  • a good product would be like Nitta 275 bloom, low viscosity, good for depositing high brix solutions “AOAC METHOD”

Gelatin and Mesh Sizing:

  • Finse mesh + hot water = foam
  • Larger numbers are finer meshes
  • 7-8 Coarse mesh with cold (or room temp) water is good to start around
  • 2: 1 water to gelatin (for beginners until you know your spot); transfer to hot water bath while covered at 60-75degC to dissolve. Then Drop to 50-55degC and hold.
  • Can be made the day before.

Skipping recpies, brix and SOP bc the other threads covered it better.

Gel Strength:

  • as gelatin sits at high temps, it breaks down (and with pH too)
  • softer gummi

Depositing:

  • 70degC for higher viscosity
  • 80degC for lower viscosity
  • always try to avoid tailing of gummy to gummy, temperature of solution can influence this
  • nozzles should be slightly hotter than depositor hopper
  • Good molds = less labor, less time spent on de sticking product
  • Bad molds = more labor, loss in product
  • Angled molds = easier pop

Finishing your product:

  • Sugar sanding vs. Oiling
  • Oil is for anti-stick purpose; makes gummis shiny; flowability of gummies in bag
  • Oil can be palm, canola, MCT
  • A little bit of wax (carnuba, bees) can be used
  • Tumblers are generally used to surface treat candy
  • 12" Tumbler = lab scale, 20" tumbler = about 20k/day, 48" tumbler = larger scales
  • tumble for a few minutes with addition method of choice (wagner paint sprayer, or ladel, or air brush, or spray head of choice.
  • Sugar sanding look is determined by mesh size
  • 10# is coarse and crunchy like you’d find on a traditional gumdrop, 20# is coarse sugar + chalky look, 60# is less coarse, shimmery.
  • Can be colored, can be cut with acid for sour effect, encapsulated prevents water adsorption
  • Coated acids: Coated acids
  • Edible glitter exists but tread lightly on making things look child friendly or attractive

Curing:
Temp - 75 to 95 deg F
Humidity - 35%
Lots of air, perforation on trays for air flow below

De-moulding:

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