Download 70/30 Work Instructions

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70/30 Work Instructions PDF

70/30 Work Instructions

  1. Use the Gelatin/Pectin 70:30 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. Print the batch formula.
  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. Prepare enough molds for the batch.*
  5. 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.

  1. Refer to your batch formula.
  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. 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. Add your active ingredients to the gummy mixture.
  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 are using the hand pouring method to deposit your gummies, you will need to work quickly. The addition of the Pectin (Part A) will cause the gummies to set up quicker than gelatin alone.
  2. Once you pour your gummy mixture into the molds, use a pastry scraper to quickly spread it into the cavities.
  3. If you are depositing your gummies, follow the depositing machines manufacturing instructions.
  4. After pouring or depositing let the gummies cure for 2-3 hours uncoverd. If the gummies feel ready, you can pop them at this time, or you can continue to let them firm up. The 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 sheet pan to
    prevent the exposed side of the gummies from drying out.
  1. Fill bowl with the provided Melt-to-Make™ Sanding Sugar.
  2. Pop the gummies out of the mold and toss in the sanding sugar.
  3. Spread the sugared gummies onto a sheet pan in a single layer.
  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 70:30 mixture.*
  5. To download our drying recommendations, visit our drying guide found on the resources section of our website.

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

  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. Record the weight of the sprayed bowl or tare the bowl.
  3. Pop gummies into the sprayed bowl. 
  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 70:30 Downloadable Calculators found in the resources section of our website.
  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. 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.