No, not medicated coatings. Encapsulated coatings. The acid coats are hygroscopic, how do you stop something from absorbing water and becoming tacky and sticky? You put fat around it.
Have fun everyone
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Yes you have, itās referred to as ānanotekā and microencapsulation around here when referring to cannabinoids. Itās the same thing but for coatings that suck up moisture in the air. Do your same SOP but with Capol ingredients (super high moq) and it should give superior results. Iāve never tried your gummies but when I hear coating problems, my mind goes to capol, the coatings experts.
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Iāve heard of nano and using cyclodextrin to encapulate thc, just not encapsulating an ingredient to prevent it from doing something like absorbing water
Itās genius
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Gushers utilizes thisā¦ same with a bug gummy candy that has shapes in bugs and a filling thats got a cellulose layer on the outside to prevent it from mixing. Pretty genius
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I believe they put an oil cellulose around the liquid which encapsulates it. I didnāt read your guys posts as Iām a lazy reader so correct me if that was already mentioned
Oh come on. You know you enjoyed it too. 
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I will sayā¦ it was a sweet jokeā¦
Ok now that was a bad one I am sorry for anyone reading this lol
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I have some other tricks and tips. I donāt regard myself as someone who should be teaching or consulting in candy because Iām a bitchass noob in that field. I can do a quick writeup on some basic definitions and ingredient usage theory if people were interested (same set of info I pulled capol from). I just figured if I know it, itās probably general knowledge.
Idk where to post it if I did because thereās so many candy threads. If someone wants to direct where it would go and if thereās any interest at all and Iāll dig it up and type it up later. Just keep ya boi in mind for job leads is all I ask in return
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Thank you for this awesome gummy posting.
Thatās amazing!
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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 āFD&Cā) - 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 āsour trolli worm apple, or trolli peach ring, or whateverā they know how best to get you closest to there and wonāt look down on you for this. Theyāll 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 āpunchesā
- 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 āAOAC METHODā
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 youād 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:
- Anti-stick agents
- Fine mist sprayed into mold prior to filling
- Anti-sticking agents
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Encapsulated citric acid ftw
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Nice post! Added this to the tricks of the trade thread and bookmarked it 
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Bumping so more people can bookmark it lol
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have you gone through the tricks of the trade thread top to bottom?
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Continuing from where I left off 
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Thatās interestingā¦ because you begged for themā¦
LITERALLY BEGGEDā¦
Editā¦
And I told you to fuck offā¦
Funny how things work outā¦SHIT MAGNETIC
Lol
@MillerliteRN well I did hear from several people that your gummies were hard and definitely not anything special (no offense)ā¦ Also heard you were tryna slang em for like 1.30 a pop which is litterally the most expensive Iāve ever heard of for any kind of gummie
Youāre on some high horse when your ārecipeā is litterally what a highschool kid would come up with if they were to Google āhow to make gummies in my momās kitchenā using jello packets and gelatin is amateur and un-inspiring.
And as for the āshow your showā you built a kitchenā¦ whoopty fucking doo Iāve built out kitchens for people all over the country, itās litterally basic work anyone is capable of.
I definitely wish u success but also hope u can re find your humility. No reason to ostracize yourself here just b.c. for some reason you think youāre better than everyone all of the sudden.
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