You could probably just heat the stainless steel pot up and put something on it to keep it well above room temp then use one of those pneumatic press dispensers. All stainless design should be pretty easy to keep from gumming up. There are also ways to incorporate a small amount of solvent to keep it from solidifying so rapidly but that’s outside my scope
1 Like
Update:
Ive tryed plenty varieties of pectins now…
with 1 pectin i still have the problem that it really gets solid way to fast while pouring even when
i try to hold the temperatures , and im sure i do it pretty accurately.
but they cure pretty well and have a nice texture!
with the other pectin i almost have the opposite problem , pouring works out very nice
and it starts to get solid after 3-5min , but it just wont cure correctly.
It doesnt wanna get hard like the other pectin, the funny thing about it is that exactly this pectin
i got recommended by Herbstreith & Fox (pectin manufacturers in germany )
the paper someone posted here also was from the same company…
the recipe i use is made by a hydrocolloid scientist and should be fine…
im starting to run out of ideas… any suggestions ?..
2 Likes
Whats the ph of your gummies?
1 Like
would it make sense if i measure ph level now even if theyre in the molds since 12h?
i just received the ph meter so i couldnt measure it while or before pouring
1 Like
Yeah, cause then you can see the ph of your pouring problems.
2 Likes
just measured ph is : 4.45 …
i think it should be around 3 - 3.3 right?
1 Like
Mo acid
3 Likes
that seemed to do the magic.
looking good so far in the molds now !
what do you guys use as a coating to make them sour?
a mixture of sugar and citric acid just made the gummies wet after a while,
malic and sugar isnt so nice like citric acid… would it make sense to add some citric acid
to that malic/sugar mixture? if yes in which ratio to prevent getting moisture again ?
anyways thank you all who participated in this discussion!
2 Likes
Here’s an idea. Try using some of both pectins in the same batch? Perhaps your results will land somewhere in the middle
Citric acid salts
3 Likes
I’ve used their pectin too! I also recommend for “curing” a portable dehumidifier and speed rack cover over a speed rack to help remove some of the moisture to help with solidifying.
1 Like
What Brix measurement were you getting? Im having the same issue. Ive been using the HM 100 Pacific Pectin at different Brix levels between 78-82 with pH’s of 3.3 - 4.0. This shit will not cure properly after like 15 batches! Ha
and what pectins can you recommend that work? Im trying to get my hands on some different Cargill types as well as GENU Pectin. Im assuming your using HM Slow-sets?
Maybe just a higher Brix level would help out better with the moisture?
1 Like
HydrocolloidRecipes.pdf (5.6 MB) Pectin basics Cyber Colloids.pdf (116.7 KB)
Stuff that was helpful to me in the beginning
2 Likes
you guys are like genius to me. Im not used to all this science, the one bad thing is that the more processed things become the more desirable the unprocessed becomes- whole foods. But yeah if you process it do it right, but I fear long labels that fund food scientists because they wouldnt have a job if they werent adding chemicals.
If anyone on this thread needs assistance with pectin gummies, we sell our Gold Standard Pectin Recipes that includes all the relevant supplier info, CCPs (Brix read outs + timing) as well as individualized support with our hydrocolloids specialist.
3 Likes
Do you sell depositors?? I’m looking for small batch depositor, if it has automation options, it would be great…
Circling back to this because after learning more, we were struggling with the humidity in the room as we were curing and the temperature changes from the room to the dispensary that caused some of our gummies to absorb moisture relatively quickly. Just getting our humidity levels controlled was night and day difference without having to go for a higher Brix before pouring!
2 Likes
So what brix did you settle on? and what RH are you guys working with now?
Im still seeing a bit if sweating at <35 RH with a 72-74F room
1 Like
Originally 74-76 brix <35 RH with a 72-74F room as well. We ended up increasing the brix to 78, switched to a different HM Slow Set Pectin, and are seeing way better results with the same parameters.