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Pacific HMA-100 Gummy Recipe (Amidated) Recipe
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Notes
We're excited to introduce a special twist on our beloved HM-100 pectin — meet the HMA-100! What sets the HMA-100 apart is its unique characteristic: it's amidated. This modification means your gummies can set beautifully at lower temperatures compared to the traditional HM-100 gummy pectin. However, it's important to note that due to its amidated nature, the HMA-100 does not meet the criteria for organic compliance. We crafted this product with precision to cater to your specific needs, ensuring the same quality and care you've come to expect from us, while embracing innovation to support your journey to success.
Finished brix 78 to 84 and final pouring pH of 3.4
Pectin usage: 4 - 5% of total batch weight
Ingredients
- 46.6% (1675 grams) Sugar
- 24% (870 grams) Water
- 25% (908 grams) Corn Syrup
- 4% (134 grams) Pacific HMA-100 Gummy Pectin
- .5% (14.25 grams) Citric Acid
- NOTE: The numbers in parentheses represent an exact amount to follow for small-scale test batches!
Instructions
- Prepare the Citric Acid Solution: Start by mixing citric acid with an equal amount of water as indicated in the recipe. Keep this mixture warm, as you'll add it to the batch later.
- Prepare the Pectin: Combine 1 part pectin with 2 parts sugar from your recipe in a separate bowl. Ensure they're well mixed and set aside.
- Preheat the Corn Syrup: Warm up the corn syrup to 180°F. This helps it blend more smoothly with the other ingredients.
- Boil Water and Add Pectin/Sugar: Bring your measured water to a boil. Gradually whisk in the pectin/sugar mixture, making sure to stir continuously. Allow it to boil for 1 minute to ensure complete dissolution.
- Incorporate Corn Syrup and Sugar: Slowly blend in the preheated corn syrup and the remaining sugar to the mixture, stirring consistently.
- Add Flavor and Color: If you're using any flavors or colors, now's the time to mix them in.
- Cook to the Right Brix: Cook the mixture until it reaches a Brix level of 78 to 84, adjusting for your desired firmness (higher Brix results in a firmer jel).
- Mix in the Citric Acid Solution: Right before you're set to pour, add the warm citric acid solution you prepared earlier.
- Deposit into Molds or Slab: Quickly pour the mixture into molds or onto a prepared slab. Work swiftly to ensure an even set.
- Cool and Cure: Allow the gummies to cool. Once cooled, remove them from the molds or cut them if you've used a slab. Let them cure for 24 hours to achieve the best texture.
- Final Touch: After curing, roll the gummies in sugar or sprinkle some on top to prevent sticking, adding that final sweet touch.
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