you mentioned terpene loss? Customers want weed flavor instead of more sugar? I make my gummy on demand and often its dank terps but they dont like it as much as blank slate combined with a flavor. i use lor ann flavors currently
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Just a heads up lorann has a 10-14 day shipping delay currently, so if you need anything get your order in early
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Just going over this again… At what humidity is the room at when they’re in the bread warmers? I would think inside the bread warmers, it’s pretty high but maybe it’s actually desert-like dry?
We are trying to remove moisture so the lower the better, I’m pretty sure the bread warmers do most of the work but having an overly humid room would def slow things down.
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Yea my room humidity was fine in the winter but now I’m really playing with fire reaching 40%+ somedays…
Got a brand name or model for that bread warmer of yours? Does it go down to 20% and temps near 70F?
Bumping this because it’s the best thread on pectin candy/gummies on the forum so far. Just dumping a bunch of useful links and asking some questions
questions I’m left with:
How does one measure the pH of the pectin candy solution?
How do you determine the amount of acid required to give the desired pH swing?
Are the cheap analog refractometers capable of being used for this?
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I use Mettler Toledo FiveEasy Plus for lab scale
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You don’t need to measure the pH
Ph isn’t what controls the kick time
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It helps for shelf stability.
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Not from what I’ve seen, storage conditions matter more for that then pH
Heat Sealed bags hold the best
Anything that’s not completely Sealed will cause degradation from oxygen
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so do you just use acid based on a predetermined ratio, or ?
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Acidity helps stability for sure. aW at 0.7
Nitrogen packaging helps too.
Both yeasts and molds are able to grow in an acidic environment (pH less than 7). The pH range for yeast growth is 3.5 to 4.5 and for molds is 3.5 to 8.0. The low pH of fruits is generally unfavourable for the growth of bacteria, but yeasts and molds can grow and cause spoilage in fruits.
We shoot for 3.4 
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I have something else in there that prevents mold or bacteria from growing that’s not a preservative
If you knew what the actual pectin blend was made of you’d understand, theres a chemical reaction that happens when you add the acid that actually caused the kick
That’s what the acid is actually used for
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Potassium Sorbate?
No way
I’m also using a special syrup that’s not sugar based 
My pectin gummys are sugar coated and have less then a gram of sugar on a 2.3 gram gummy
Special syrup? Trade secrets?
The last thing I want to hear when I am about to ingest something is special syrup…
That’ll preserve 'em too
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It’s on the ingredients
Hint: it’s a replacement for corn syrup
Idk anyone not coating pectin gummys in something, even if its just flower
That’s because they don’t have the means to wax them properly… no one likes a sticky clump of gummy.
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The molds are waxed before pouring and they still stick
We do use a natural oil though