Just to clarify: so if you mixed 15 g of pectin and 45 g of sugar, you would use 72 g of water to hydrate?
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Yes i mix them cold and get it dissolved as much as possible then add heat
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I just tried this and the hydration looked super thick. Isnât it supposed to be pretty thin to start and then get thicker as you boil off water?
Weâve never had clumping issues cooking it in this way, but I havenât produced as many gummies as you. (yet)
Whatâs more important (according to Pacific Pectin) is the Brix of the solution youâre hydrating the pectin in. Should be less than 25%.
Im using hm 100 and tbh i never pay attention to brix.
The hm100 is ph balanced directly from them which could have something to do with it
Itll start out clumpy as it gets heated up and mixed itll become thin with no clumps
You do need to mix the sugar and pectin together before adding them
I put them in a container with a lid and shake it because its hard to mix by hand
Neither do we outside of final cook.
We are using SS150 though. I suppose what flavor of pectin heâs using would have been a more pertinent one.
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Ive never used SS but i know with the hm if you add it straight to water or add it without enough sugar itll clump and its nearly impossible to get out. Maybe the lower methoxy slow sets dont do that
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You can use more water youll just have to cook it longer to get it out
With my recipe im done cooking as soon as the pot hits 212f i dont have to cook to high temperatures to cook the water out to get it to set like some sops
@Kingofthekush420 is right about not needing ti cook super high temp, brix is the important part. The other thing that pectin suppliers dont often reccommend because they usually donât make large production batches is shear force. Most large automated gummy kitchens have inline high shear mixers which eliminates clumps and helps hydration efficiency. You can do this small scale with an immersion blender and even use larger immersion blenders until you require an overhead mixer. Hydration is most important, i actually use more water than the 30% ratio mentioned in the thread but save cooking time in a single pot cook. DM me if interested in learning that method.
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The biggest Spoon ill ever give!!
You need to look at the heating of the sugar differently.
It breacks down differentlyâŚat different lengths of time heatedâŚ
THIS IS THE KEY TO MASS PRODUCTION.
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With hydration the brix are important during hydration, if you are too high you will likely see a batch failure at some point. The temperature during hydration doesnât need to be at a boil but the heat helps speed the process up. If you are using 150ss or extra slow set the only difference during hydration is that HM100 has extra sugar added so to compare the two you should be using more sugar to help prevent clumping with the 150 grade pectinâs. Make sure the final ph. is within your target, 3.0 sets faster than 3.5 and over 3.5 you will likely see an issue.
Fresh grapes used as flavoring.
Fresh strawberries used for flavoring.
Maple syrup used to flavor this one.
We will be making these with Canna tomorrow at the lab. Ill use the beacon grease to infuse the noids.
Going to make some with caffeine as well.
Texas Jam Breakfasts gummies.
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the anti-vegan gummy
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Yes, they are definitely vegan free gummies. 
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I answered this question in another thread⌠It would be smart to answer it here as well and perhaps answer it a little more in depth.
Here are the supplyâs needed: (a cheap pH meter), 6oz jelly jars, distilled water and a refrigerator.
Place 10g of distilled water in a 6oz jelly jar and place it in fridge, preferably on the bottom of the fridgeâŚwe want the conduction activity ⌠Our fridge is set at 34F. when you want a pH reading⌠add 10g of batter to a cold jelly jar, mix well⌠Take the pH readingâŚ
I just saved you a couple thousand dollars.
TBH I havenât used a pH probe in over a yearâŚ
And we have done a ton of R&D⌠We just understand whatâs going on in our formula.
Its intuitive at this point.
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Hi MillerliteRN,
Iâm extremely interested in discussing purchasing your pectin SOP. Will you please give me a shout whenever you have the chance. Iâm new to the forum (well kinda have read on it for years but just created a profile) will you please give me a shout to discuss further?
Thank you, and thank you very much for all the information. You are obviously extremely passionate about your craft.
Look forward to chatting.
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Thatâs gummy bears. NOT ROCK CANDY!
Im 10000% sure rock candy canât be infused with MCT oilâŚ
We have recently reassured this is correct.
Last week my guy burned 50 pounds of sugar⌠internally I was pissed⌠but chose to make it a learning experience⌠I taught my new guy how to make rock candy⌠yes the rock candy tasted burned and we threw it outâŚbut it taught my employee how rock candy was madeâŚ
I added the MCT oil and canna (that was meant for the gummy batch) to HALF the batter⌠and added PG to the other half of the batterâŚ
PG is the way! with rock candy.
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how can we help?
Ok? I was responding to your post about what appeared to be gummy bears. From 2 and a half years ago. Iâm well aware you donât infuse hard candy with mct oil. PG is definitely not the way for hard candy and is gross, though.
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