Math of Food
Hi,
I am making sugar free gummy bears
9.5% gelatin
43% maltitol powder
40% chicory root fibre
Rest water, citric acid etc.
They are too viscous to deposit.
But not tough enough when out of the mould, not chewy enough.
How can I make the mixture less viscous but still a fair bit of solids like 80%? With a final chewy texture.
The final s.s. should be 80, right?
@Lis said in question #12198:9.5% gelatin
decrease it and try again,
@Lis said in question #12198:How can I make the mixture less viscous but still a fair bit of solids like 80%?
what is cooking temperature?
@Lis said in question #12198:The final s.s. should be 80, right?
this is good.
Thanks.
The cooking temperature is about 100C.
Do I have to cook the syrups first and then add the gelatin water mixture?
Yes. You need to blend gelatin and water and let sit for 10 minutes, cook syrups separately and then mix syrups with gelatin and citric acid.
@Lis said in question #12198:9.5% gelatin
9.5% is too much. I am used to add 6.2% gelatin and gummies texture is ok.