Oh and I HIGHLY recommend dehydrating gummies. The mouth feel is unmatched same with the gummy texture in general. And as crazy as it sounds i think a properly dehydrated gummy tastes much better too… FYI If you are using Purees and you don’t dehydrate your going to have a bad time.(your gummies will leak)
Honestly when it comes to corn starches i’m pretty clueless on that. It mightve been somewhere in their but I’m not sure, really having troubles finding the PDF. It was a free pdf as well
I’m also keen to try find out how to make starch gummies to make vegan gummies. Let me know if you get any further in your search.
This is an ingredients list for a good vegan (non infused) gummy you can buy in the UK: sugar, glucose syrup, modified starch, 6% strawberry juice from concentrate, dextrose, 4% coconut water from concentrate, acids (malic acid, citric acid, lactic acid), potato protein, acidity regulators: sodium malates and calcium carbonate, natural flavouring, fruit and plant concentrates (sweet potato, apple, black carrot), hydrolysed pea protein
I’ve noticed a mix of both starch and potato protein in a couple of other vegan gummy ingredient lists but don’t even know where to begin recipe/method-wise
Look at all the toys!
People keep asking me for more of my gummies… Have I just started a business?
These are pineapple and peach flavor.
Have you had any issues with shelf life after dropping the vegans from your recipe?
We were sourcing free range vegans on the streets in Eugene, but the supply has dried up since COVID. If we could get away without using vegans in our gummies, it would be much easier to meat our production goals.
You literally just woke up my wife by causing me to spit beer out of my nose! neither of us are happy with you, now shes up
Iv never been interested in eating vegan untill now
Wow… that’s a lot of fine equipment!
Sorry couldn’t resist.
Did you type it?
its above in post 739
Experiment with maltodextrin any?? I just bought some.
just sent out a email for the pectin recipe !
Should the burner/induction temp be 149 and 122, or should that be the internal temp of the mix?
Thanks
Pretty sure it’s the temp of the product, but I’ve found 122 to be too low and gets it to start thickening up a little on me. Have had no apparent issues adding the acid and flavor at the higher temp. I then keep it near 135-140 in the bottles while I’m getting ready to dispense.
Drying time has to do with humidity in the room
only reason to add flavours later, is so the dont boil off. and ya, 122 gets a bit thick… im usually adding stuff at 130 ish… and its in the internal temps for those values.
Say, how strong can one make these before the amount of distillate in them starts messing with the integrity of the candy?
I want to make some much stronger batches for my personal use and for those friends who have a similar tolerance.
I can help. 30 yrs in food industry… 10 in Cannabis.
I have MANY formulas…what you looking for?
I see gummies all the time that are perfectly dripped/sprayed
Im only aware of using like a @qma shooter with MCT, Does anyone here know if people are soaking or doing another application?
The canfy is saw was perfectly dosed and no sticky or negative aspect to the look or candy itself