1. 1. Use the Gelatin/Pectin Blend formula calculator to determine the exact amount of Melt-to-Make™ Gelatin Base, Melt-to-Make™ Pectin (Part A), water, and active ingredients you will need for your batch.
   Note: You will not need the Melt-to-Make™ 50% Citric Acid
   Solution (Part B)
2. 2. Print the batch formula.
3. 3. Prepare supplies & utensils based on batch size. We recommend a batch size over 2 kg if you are planning to use a heated depositor.
4. 4. Prepare enough molds for the batch.*
6. If using a depositor, preheat your hopper & nozzles to 200 degrees F.

*Preparing your molds. If you are planning on finishing the gummies with sanding sugar, you can give your molds a light spray with vegetable oil to help expedite the popping process. If you are planning on finishing your gummies with wax, you may choose not to spray your molds since the oil droplets will leave small indentations in the finished gummies.

Preparing your molds. If you are planning on finishing the gummies with sanding sugar, you can give your molds a light spray with vegetable oil to help expedite the popping process. If you are planning on finishing your gummies with wax, you may choose not to spray your molds since the oil droplets will leave small indentations in the finished gummies.

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1. 1. Refer to your batch formula.
2. 2. Weigh out the Gelatin Pucks, Pectin (Part A), water and active ingredients using a lab grade calibrated scale that has an accuracy of at least a 10th of a gram (0.0 g). See our video “How to Weigh your Ingredients” for tips on how to weigh different types of additives. If you’re working with distillate, consider using the reverse weigh method.**

**Reverse Weigh Method.The reverse way method is when you place your container on a scale and then tare the scale so it reads zero. You then slowly add the product and continue to check the scale reading until you reach the target weight in negative numbers.

The reverse way method is when you place your container on a scale and then tare the scale so it reads zero. You then slowly add
the product and continue to check the scale reading until you reach the target weight in negative numbers.

1. 1. Add the Melt-to-Make™ Gummy Pucks, the Pectin (Part A) and the water to a double boiler or kettle. Heat until the mixture reaches 71°C - 77°C (160° F - 170° F) and all the pucks are fully melted.
   Note: Do note exceed 77°C due to gelatin degradaion.*
   
2. 2. Add your active ingredients to the gummy mixture.
   
3. 3. Whisk you additives into the gummy mixture for a full 5 minutes keeping the temperature between 71°C - 77°C (160° F - 170° F). Make sure to whisk consistently, but not so vigorously that you create an excessive amount of foam in the mixture.

*Warning!
If you degrade the gelatin with prolonged excessive won’t form a proper gel. They will be sticky and appear wet after sugaring.

1. If you’re not using a depositor and have decided to pour and scrape your Gelatin/Pectin Blend batch, follow these instructions for best results.
2. 1. When hand-pouring the Gelatin/Pectin Blend, we recommend heating your mixture to the upper temperature limit to keep the base as thin as possible, which allows for easier spreading.
   • A. For most flavors, the ideal hand-pouring temperature is 77°C (170°F).
   • B. For flavors like Green Apple and Blue Raspberry, the ideal maximum pouring temperature is 71°C (160°F).
     * The natural colors used in these flavors are heat-sensitive, so we recommend not heating them over 71°C (160°F).
3. 2. Let the gummies cure for 2–3 hours uncovered. If the gummies feel ready, you can pop them at this time, or you can continue to let them firm up. Gelatin gummies will continue to get firmer for 24 hours. If you decide to let them sit longer, you may want to consider covering your gummies or flipping the molds onto a parchment-lined tray to prevent the exposed side from drying out.

1. 1. If you are depositing your gummies with a depositing machine, follow the manufacturing instructions for your specific machine.
2. 2. Let the gummies cure for 2-3 hours uncovered. If the gummies feel ready you can pop them at this time, or you can continue to let them firm up. Gelatin/Pectin Blend gummies will continue to get firmer for 24 hours. If you decide to let them sit longer, you may want to consider covering your gummies or flipping the molds onto a parchment paper lined tray to prevent the exposed side of the gummies from drying out.

1. 1. Fill bowl with the provided Melt-to-Make™ Sanding Sugar.
   
2. 2. Pop the gummies out of the mold and toss in the sanding sugar.
   
3. 3. Spread the sugared gummies onto a sheet pan in a single layer.
   
4. 4. Dry the gummies in a drying room (35% RH) for 48 hours or until the desired consistency is reached. The use of a water activity meter is ideal if one wishes to properly and thoroughly dry their gummies. The final water activity should be 0.60 - 0.68, depending on your goals for using the Gelatin/Pectin Blend mixture.*
5. To download our drying recommendations, visit our drying guide found on the resources section of our website.

*Water Activity
A. For a higher melting point: 0.60 - 0.63
B. For a softer texture: 0.64 - 0.68
The higher the water activity, the softer the gummy

1. 1. Spray the top of each filled gummy mold with an anti-stick agent. Also spray the inside of a metal bowl, be sure to cover all surfaces. 
2. 2. Record the weight of the sprayed bowl or tare the bowl.
3. 3. Pop gummies into the sprayed bowl. 
4. 4. Collect at least 1-2 kg of gummy in a bowl, record the weight of the gummies. Add 0.15% (of the gummy weight) of the wax coating to your gummies. To download our wax calculator, click here or view our Gelatin/Pectin Blend Downloadable Calculators found in the resources section of our website.
5. 5. Using your hands, toss the gummies for 5 minutes with your hand to coat gummies evenly with the wax or use a panning machine. 
6. 6. Spread the coated gummies onto a tray in a single layer. Let gummies dry in your drying room (35% RH) for 48 hrs until the desired consistency is reached. Final water activity should be 0.65 - 0.67.