Maltodextrin is good for chewiness and making your gummies firmer.
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Interesting. Might pick some up to experiment with.
How many tsp of LorAnn are you guys using per lb of gummies?
I don’t use lorann but for flavors I am generally around 0.3% - 0.8%.
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we use Loranns in a couple flavors and use 0.3-0.4% by weight.
Mango and Guava are bombbb
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Having used hundreds of different flavors from different companies in my other job as a vape-juice creator, it’s really hard to say how much you’ll need of a flavor until you’ve tried it. Usually it’s pretty close in % between the same company, but it can vary quite a bit sometimes.
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Substituting gelatin powder with gelatin sheets, how many sheets would I need to use for this recipe?
Gelatin sheets I’m using
Good question. Would it just be the same amount in weight? It’s still gelatin. I’m not sure, though. I’ve never worked with the stuff much before this.
This is the tastiest batch so far. Used Pear flavor by The Perfumer’s Apprentice and switched from Tartaric to Malic acid in the recipe and these suckers are delicious. (Also helps that I was low on distillate so these are only 35mg each)
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Looks awesome. Blue Raspberry, Apple, Strawberry and Orange?
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Thanks!
Blue raspberry, green apple, strawberry, tangerine, and watermelon (not pictured)
We have also added a “Tropical Pack” which has Guava, Mango, Coconut, Banana, and Pineapple.
Then our second brand (Chaos Splits) are two flavors in each gummy, that can be split apart. On those,
we do Strawberry/Banana, Tangerine/Strawberry, Blue raspberry/Lemonade, and Coconut/Pineapple.
Those are the ones in the bags pictured above ^^
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Squeeze bottle’s been working okay for me, but has anyone used confectioner’s funnels for filling gummy molds? Is gravity enough to dispense the gelatinous goop?
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We use those for packaging salve, but it is liquid.
I don’t think it would work well for a gummy mixture.
Has anyone tried using an alternative to sugar/granulated sweeteners for coating? Something like Vitamin C, etc.
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I dont think it will work unless it was jacketed and kept the gummies warm.
I use a large ketchup bottle and even that gets harder to use once the gummy cools a bit.
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Modified starches can be used as a thickener/gelling agent in addition or in place of things like Gelatin, Pectin, etc
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Any of the sugar alcohols would work. Ie: sorbitol, Malitol, etc
This potency is way too high, imo
Yes, there are other viable options. A few have been mentioned throughout the thread like carnuba wax or certicoat for non-granular finishes or tapioca starch for finer matte finish.
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