Gummies preparation

What made the gummies melt we are preparing the gummies by using the pectin, sugar syrup, fruit juices, corn syrup, citric acid after refrigeration when we put to the room temperature it began to melt.

What is your total solids or refractometer reading of your gummies before chilling…?
Whatvkind of pectin ate you using and hiw much per total batch weight ?

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percent of pectin?
cooking temperature?
final brix?
aging room conditions?
aging time?
aging method?

there are lot of parameters those effect final product.