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.
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?
I use Mettler Toledo FiveEasy Plus for lab scale
You don’t need to measure the pH
Ph isn’t what controls the kick time
It helps for shelf stability.
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
so do you just use acid based on a predetermined ratio, or ?
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
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
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
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.
The molds are waxed before pouring and they still stick
We do use a natural oil though
Then your formula is fucked up. Or that’s just pectin
Mmm i don’t think so, any big pectin gummy producer will tell you the same thing
They’re coating them with something even if its a cooking oil or something
Ah - so y’all process is fucked up.
Hit me up if any of you need at scale gummy consults