I was hoping someone with more brains than me was able to point me towards where I’m going wrong with my recipe and process? While I’ve had a few batches work, most seem to stay a soft gummy mess and never properly set.
For around 100 pieces, I’m heating and combining:
Glucose Syrup 140g
Sugar 105g
Homogenising the following, then adding to the warm mixture:
Water 97g
Slow Set Pectin 8.5g
Sugar 48g
Cooking to 225F, 80 brix then adding:
Citric Acid 3g
Water 6g
Flavouring 10g
Then flood and scrape.
I’ve tried a few different variants such as hydrating the sugar/pectin mixture first before adding, blending it dry then adding to the mixture dry etc. I read somewhere to try 50/50 citric and malic acid, but that’s not worked either. At this point, I think I can’t see the forest for the trees, so any pointers would be very, very welcome
It’s HM pectin. I’ve tried going up to 230-235f, but even at that temp the pour time is barely enough and the final texture is still very soft. Any higher and I think the mixture will burn.
That’s probably got sodium hexametaphosphate in it, I haven’t tried that as a buffer, might be complicating things a bit
It looks like you’re using a lot higher amount of glucose proportionally, you could try reducing that in favor of more sucrose as well. I would increase the pectin to start personally
Thanks. The spec sheet I got from the manufacturer only states pectin and dextrose. I’ll try dropping the glucose down and increase the pectin and see how I get on.
Assuming your pectin isn’t already diluted way down by the manufacturer you should already have enough in there to get it to set solid. Again I think your issue is improper ph. I’d also recommend checking out this thread, lots of good info in there.
