Some Common Difficulties in the Elaboration of Gummies

Cause: Excessive inversion – Solution: Use liquid glucose instead of powder

Cause: Too much reducing sugars – Solution: Reduce the proportion of glucose when not using inverted sugar

Cause: Lack of reducing sugars – Solution: Add the amount of glucose or prolong the boiling time, adding water when using cream

Cause: Lack of jello – Solution: Add jello quantity as it inhibits crystallization

Cause: Low amount of solids – Solution: They must oscillate in between 78 to 82 at most

Cause: Old gummies – Solution: Check the production date of the gummies as this can occur due to humidity evaporation

Cause: Cold molding cornstarch – Solution: Keep the temperature of the cornstarch at 32 to 34 degrees C.

Cause: High amount of cornstarch – Solution: Must oscillate between 6 and 9% at most

Cause: Old gummies – Solution: Determine the elaboration date

Cause: Deficient stove – Solution: control the air circulation

Cause: Boards placed close to where hot air goes by – Solution: Place the boards away from hot air

Cause: Insufficient mixing – Solution: Mix for longer amount of time

Cause: Non-hygienic elements – Solution: Clean the machinery well

Cause: Slow dissolving jello – Solution: Change provider

Cause: Lack of soaking of the jello – Solution: Soak in water for at least 20 minutes