Make these delicious slab and gummy mold jellies using Pacific Pectin’s HM-100 Gummy Pectin!
Ingredients
- 134 grams Pacific HM-100 Gummy Pectin
- 1675 grams Sugar
- 870 grams Water
- 908 grams Corn Syrup (32 oz. bottle) heated
- Flavor and Coloring as desired
- 12.5 grams Citric Acid dissolved in 12.5 grams water
Instructions
- Dry mix Pectin with 200 grams of the sugar.
- Bring water to a boil and slowly stir in pectin/sugar mix.
- Once dissolved, add remaining sugar and heated corn syrup. (Add slowly to avoid lowering batch temperature)
- Cook to a final batch weight of 3100 grams (80 Brix)
- Add flavor and coloring
- Add citric acid solution just before you pour on slab
- Pour quickly onto slab before the solution begins to set.
- Once cool, cut candies and roll them in sugar to prevent sticking.
© 2024 Printed at PacificPectin.com
Hassan moradi
Hi dear mr , mrs
Could you please send me a sop or fdc that show the steps of produce the pectin.?
Is it possible to send me a short clip or that shows the steps of producing pectin from fruits specially lime?
Best rgds
H. Moradi
The factory manager of somayeh food industry
Iran. Tehran
Whats app: +989106889237
Teri
Hello
I will email you.
Have a wonderful day.
fernando escajeda
hello
could you email me a short clip of this process ?
Teri
Hi, we don’t have a video at this time.
If you have questions, please email us at support@pacificpectin.com.
Robert
What is brix? I have your bulk pectin and it’s really fantastic. I am struggling a bit with the consistency of my finished gummies. They are wet, and I’d like them to be much stiffer. I’ve played around with dehydrating them, but a skin forms so that limits the moisture loss I am trying to achieve. I have read a 3.5 pH is needed to attain the stiff/chewy consistency I am seeking. Also, I’m noticing sodium citrate as an ingredient in commercial gummies that have that great stiff and chewy quality. Thank so much for any insights you might provide! ‘-‘
Teri
Hi Robert. I think it is best if I get you connected to our gummy tech team.
Please email all your questions to support@pacificpectin.com and I will get over to them.
I’m sure they will be able to help you with your questions.
Don
I have the similar question as Robert – I have never dealt with brix and do not know where to begin. You say “cook to 80 Brix”, is that convertible to degrees Fahrenheit? If not, is there a specific device that I need to purchase in order to measure brix? I assume that I need a Brix meter refractometer for measuring sugar content and that 80 in the recipe means 80%?
Teri
Hi Don
Thank you also for contacting us. Yes a refractometer is very helpful.
You can find one at Cole Parmer. 80 means 80 Brix.
If you have questions, email me and I will connect you to our tech team. support@pacificpectin.com
whoiscall
Thx
DAVID SOTO
Hi,
I have your pectin. What would the water activity have to be for the gummy, not sweat?
Best,
Teri
Hi David
Thanks for reaching out.
This would be a question for our tech team. I will forward your message.
You should receive an email shortly.
Have a wonderful day.
Teri Sitton
Office Manager
Chip Jackson
Hello Teri,
I actually have the exact same question. Could you have a tech contact me also?
Chip Jackson
Teri
Hi Chip
Yes, I will have our tech team email you.
Thanks for leaving a message.
Have a wonderful day.
Teri
Dhiraj Jagwani
Hello Teri,
Even I have the exact same question, Can you please have your tech team contact me as well?
Best,
Teri
Hi Dhiraji
Yes, I will have Todd reach out to you.
So you have it, Todd’s email is todd@pacificpectin.com
He can be your go-to guy for any technical questions.
Teri