Looking to buy a SOP for gummy recipe that doesn’t melt or mold after 2 weeks.
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I have both a gelatin and pectin-based recipe that we’ve manufactured in bulk that has a 12 month stability rating. Reach out at chempistry@gmail.com if interested in discussing further.
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Sent email
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I made some about a month ago and put in a tiny drop of mold inhibitor and some preserving formula I got from lor-ann and I didn’t have that problem. this was just a small batch for personal use though
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4.8 g Gelatin 250blm
9.5 g Water (60 C)
15 g Sugar
10 g Dextrose
3.5 ml Water
3 g Corn Syrup (Cook to 117 C)
200 mg Citric Acid
150 mg Sodium Citrate
180 mg Malic Acid
.25 ml Flavor
Color to choice
Extrapolate.
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Adding potassium sorbate will prevent molding.
I’m super deep down the gummy rabbit hole.
Certain gelatins make better gummies! Even though I don’t sell my gummies. They tasted better than 95% of the gummy samples at mjbizcon which were at every turn.
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This has worked well for me.
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Elaborate.
Which gelatins make better gummies and why?
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Because all the high bloom stuff like you referred is made from animal collagen. Some smell more than others. @bg305 is swearing by 300 bloom now. I’m gonna be playing with a 50/50 250 bloom/300 bloom next.
I’ve now tried just about every high bloom gelatin on the market.
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Bloom strength has nothing to do with animal source. 300 / 250 mix will be very, very soft.
Edit: very very hard.
300 is the hardest bloom there is. The higher the bloom the harder the gummies are!
300 bloom is ballistic gelatin! Been making a lot of gummies the last 2 months.
And your correct. The bloom has nothing to do with the animal source. But the animal source certainly has an effect with the smell and taste.
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I’m a low memory tard. You are right on strength, obviously.
However, if you need gelatin at that strength, you are not cooking your sugar portion to temperature (117c)
I use bovine currently but have used porcine. They are disgusting uniquely. Bovine comes with less religious problems.
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Now I’m gonna have to get molds and try this out.
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What is typically used for the THC source? I’m assuming distillate is the easiest
crude is cheapest
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Distillate is the best. You can’t taste it in the gummies which is a good and bad thing.
Good cause you can’t taste it or see it. Bad cAuse they don’t taste like edibles and you can get dangerously fucked up on them.
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You mind writing up an sop of ingredients and any other comments / techniques. I mixed way to much dist into gummy solution , got sick because I ate about 20 to many and it de motivated me to try again.@killa12345. I also wanted to try those orange rings , jolly rancher type candy and chocolate bars .
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Just solved that issue I had
Next is what sugar/sour mix can I roll it in that won’t start melting the gummies …idk I rolled in plain sugar bc was to much disty. The sugar started melting or reacting w the gelatin
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im just gonna make a tutorial next time i make the gummies. Ive gotten like 100-150 people ask the recipe and all the details.
Its not just the recipe…but the ingredients as well. I know some people here cant stand corn syrup as its the devil or something…you can use glucose syrup at 5x the cost.
The sous vide is really a plus making gummies as you can cook the gelatin lower for longer and its heat that activates the gelatin smell.
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It’s also about how you dry them… do you flash freeze or use dehumidifer? Or cover with syran wrap after drying?