Math of Food
What made the gummies melt we are preparing the gummies by using the pectin, sugar syrup, fruit juices, corn syrup, citric acid after refrigeration when we put to the room temperature it began to melt.
What is your total solids or refractometer reading of your gummies before chilling..?
Whatvkind of pectin ate you using and hiw much per total batch weight ?
percent of pectin?
cooking temperature?
final brix?
aging room conditions?
aging time?
aging method?
there are lot of parameters those effect final product.
Hi,
can you please give us more information about this parameters ? or refer us to a website that could answer these questions.
Thanks in advance
As alluded to earlier, take a look at your pectin levels and perhaps consider adding gelatin.
Also, there has been great success with TruSugr™ for sugar-free gummies if you head in that route.
Good luck!