Yeah I already ordered more molds to take care of the issue just waiting in the mail and been wondering if anyone’s had this issue, thanks for the help
Thanks to all the great advice here I made these and happy with the way they turned out
A few questions if anyone is able to answer:
I used sorbitol instead of erythitol or munk fruit sweetener. Will this impact anything?
I find the sugar coating to be a little clumpy. Will blending the sugar fix this?
I tried to control the temp but it quickly got up all the way to 180! Will that matter? I also found the mix really thick even at 140 degrees. How is it possible to get done to 122 and still be able to mix and pour?
Thanks!
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Awesome, thank you!!
We have trouble pouring at 122 as well. Make sure your gummy temp is 122 and not your heat source. What molds are you using? We ordered vector, and dark city molds. we’re about to drop 5-7k on 40 molds.
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That’s some very expensive molds. We have hundreds of molds. I think we payed slightly over $1 each. 50 bears per mold. They aren’t very fancy, but folks line up to get them. 
Edit: $1.34 each at 300 = $402 = 15000 small bears.
DHgate gummy molds, we use.
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Have you bought a vector, dark city, or another company mold that claims higher quality to compare? I’d prefer not to drop 6k, but then again not really much compared to possibly scale and ROI
No, we have no need for them at this point. I do see the value in differentiating your companies gummy shape from others. However I can see that as being a negative to others.
The molds we have get used weekly. Each and every one of the molds gets washed twice with every use. Washed, set do 75% dry, then beaten on the counter to get the rest of the water off, then placed in the oven to get completely dry. They have been through the ringer a lot.
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Sorbitol is fine. Just make sure you account for water if you use sorbitol70.
Is the sugar hard and clumpy or just too much on certain spots? If you are small scale vibrate them on a sieve to knock off excess. If you see the sugar start melting you probably have too much water in formula.
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What temp in the oven?
I just use the preset Bake temp on my oven, they are almost dry at that ponit. 350 degrees to answer the question. They are silicone, so they can handle high temps.
What’s the advantage of 122? I just roughly hit 150 and let them fly. They turn out perfectly every batch…
Not sure why you would need to cool the mixture either. I’ll just sporadically turn the stove on while filling just to maintain a more liquid temperature. They mold up perfectly every time. Other’s may be using a much different recipe though idk.
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What’s your recipe?
Is that including gelatin though? Seems like this chart is designed for if you are only using different sugars. There have been loads of times where my sugar has hit like 180 due to me being a dumbass and the consistency still turns out perfect.
I’ll pm you my recipe.
wait why can’t I pm you?
Chart not including gelatin.
Edit: and try again now
Just pm’d you. Lemme know what you think. I haven’t checked the recipes on the gummy thread.
What do you mean by accounting for water with sorbitol? To add some?
The suagr is a little clumpy but mostly too much in certain spots. I’ve been using 130g of water. Maybe I’ll try reducing a bit. Thanks!
Is your sorbitol a solution or powder?
Solution would infer the common 70% sorbitol syrup.
Oh sorry it’s a powder