Gummy bears sugar free too viscous

Hi,

I am making sugar free gummy bears

9.5% gelatin
43% maltitol powder
40% chicory root fibre
Rest water, citric acid etc.

They are too viscous to deposit.
But not tough enough when out of the mould, not chewy enough.

How can I make the mixture less viscous but still a fair bit of solids like 80%? With a final chewy texture.

The final s.s. should be 80, right?

decrease it and try again,

what is cooking temperature?

this is good.

Thanks.
The cooking temperature is about 100C.
Do I have to cook the syrups first and then add the gelatin water mixture?

Yes. You need to blend gelatin and water and let sit for 10 minutes, cook syrups separately and then mix syrups with gelatin and citric acid.

9.5% is too much. I am used to add 6.2% gelatin and gummies texture is ok.