Chad Rieschl: Tips to create great gummies
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- Опубліковано 14 чер 2020
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We have opted to have employees work from home wherever they can-limiting personal contact and limiting the potential spread of the virus. However, some of our teams, such as our plant facility teams, cannot work from home. That is why we have adopted additional health and safety protocols for employees at these locations, including active screening/temperature taking of those entering our facilities, cleaning and sanitizing procedures, prohibiting visitors from our facilities, stopping or limiting international and domestic air travel, adopting social distancing practices where possible and offering shift flexibility to keep these facilities open. - Наука та технологія
As a culinary school graduate and test kitchen chef myself, I really appreciated the way you walked us through your thinking process and methods! I am currently working on creating a brand new gummy product and most of my kitchen knowledge is in beverages and savory dishes. Your channel is very helpful and I subscribed!
Can I have the link of the funnel dispenser you were using to fill the mold? Thank you
This is one of the best videos I’ve ever seen on UA-cam
What was the weight you were shooting for? What temperature gauge did you use? How do you extend the shelf life of the gummies? Is there a natural way to extend shelf life? and what metal dispenser did you use?
phenomenal content I wish I stumbled upon this sooner thank you for the information!
Interesting process. I would have liked to hear what the numbers were you were looking at for moisture loss, temperatures. I am trying to create a spearmint leaf jelly lolly but am having trouble finding actual values for amount of glucose, sugar and corn starch/pectin
Several pectin suppliers I've tried recommended testing the pH after adding the acid to verify it's in range. Neither of the pH meters I have register with the thick liquid. I also tried papers - no dice. Do you measure pH to determine if your recipe is correct? Any recommendations for a meter that works well? This video was extremely informative, thanks for posting it
Can you elaborate on the non-stick coating you used for the polish? Was it just Pam or similar?
This is excellent, very much appreciated my guy, as I’m working on making my perfect gummy candy
You mentioned that silicone molds require different solids and product temperature. What would those be?
Paradigm shifted! I now have a new way to determine density of product to finish maple syrup or jam & jelly with homemade pectin. I'm crap at the thermometer method.
wow great video 😃 but can i know which ingredients that made the gummies stretchy and firm? Thank you so much for entertaining this comment 😊
This is great. I don’t like it when treats are too sweet. Thanks for all your work.
HI thank you for the informative video. Can you advise on how to make the texture more like swedish fish? Thank you!
can you share more on the water reduction stage? I am trying to preserve my candy, but I can't seem to find any resources that can help me
I need some tips on how to make pate de fruit a bit more solid...I used the fruit puree, sugar, extra slow set pectin(HM), lemon juice..heated it up to 107°C but still not as solid as I'd like...or should I cook off more liquid?
Can you please send a sample recipe for the pectin gummy
Hey Chad!
I’m working on a pectin gummy and it’s too chewy/sticky any idea where I could go wrong?
My ingredients are pectin, sugar, corn syrup, water, sodium citrate and citric acid. I cooked it to 240 then added citric acid/water mixture. Any would would be great, thanks!!
Love the video it has been super helpful in my understanding in the use of pectin as a gelling agent! I’m trying to create a modified corn starch gummy next. What modified corn starch product would you recommend as a gelling agent?
Tapioca Syrup is used by a few companies
Golden Barrel makes Non-gmo corn syrup too
Hello. I would suggest Cargill's 05032 - modified corn starch.
What is the device you are using to fill each mold so fast ?
Confectionery funnel
how much did the sugar pot weigh, and how much pectin did you add to it?
Where do I find the recipe you are using? Also how do you calculate knowing what moisture loss you are looking for?
I wish the details were explained like what the temperatures were, the length of time to cook....
Can I use Calcium Lactate and LM Pectin and remove sugar completely from the formula? I am trying to make sugar-free gummies.
Very useful tips ! thanks ! is that a specific heated mixer for pectin? can you share a link?
Howdy. No, the mixer is not specific for pectin; but it does a great job with mixing and maintaining temperature which is of great benefit for the pectin. The link is: www.thermomix.com/
What would be a decent substitute for the heated mixer?
Brother, can you provide a base recipe please?? Making cbd gummies to help my 86 year old arthritic mother with her hands and arms. She likes gummies and won’t take the cbd otherwise. It takes away the inflammation completely.
Can you share your actual recipe? Your gummies are beautiful!
Wonder what temp is used to cook up to Brix? Softball, Firmball, Hardball?
I believe the temperature was around 104.5-105.5C - targeting a solids of 76-78 with a pH in the range of 3.3-3.5.
What should I do to make big batches and avoid the mixture set before adding to the molds?
My recommendation (and what I would try) would be to maintain a temperature where you are no losing moisture/increasing solids and not adding the acid until you are ready to deposit the slurry into molds. Therefore you would create a mother batch (correct solids content), and create mini depositable batches where you can add the desired amount of acid, color and flavor. This might be done by dosing out 1000g of mother batch and then adding the right amount of acid, color and flavor to meet you pH and organoleptic profiles.
Buen dia me puede proporcionar los ingredientes gracias y que costo tiene la consulta
Hey Chad,
First time gummy maker here. Where would be a good place to find a base recipe using pectin, sugar, water, and corn syrup? I believe my ratios might be off a little because my batch appears to be more viscous creating it hard to pour into my molds. Thanks for your help!
What temp are you using to cook the final mix with?
Hey Rob, For this formula I am using a Cargill HM Pectin which has been buffered. This allows you a little more flexibility when looking to deposit your samples. Issues at the time of depositing usually can arise from: solids content, pH, temperature, finished pectin content, and combinations thereof. Pectin ingredient content for the formula in the video samples was around 1.8% finished. As for syrup and sugar ratios, it is up to you depending on texture; but you can always start around a 60/40 ratio. Final solids content was achieved around 104.5 -105.5C.
@@dylanm1653 I believe it was around 104.5-105.5C - Bench top solids target is usually around 76-78 for a pectin gummy. Larger scale you will most likely push the solids closer to 80+.
Damn, thats some fast accurate rapid fire.
Cargill doesn’t send you flavorants to work with?
this is really nice video! We have machines that can increase the production capacity to over 30,000 gummies per hr! And starchless process
What is the white powder that you use for the gummy moles
Are you using slow set pectin? Which one? Thanks
What was the name of model of the machine behind you ? THanks.
Does anyone know a formula to determine the water reduction to reach 12% water content for gummies.
Please mention the concentrations you use next time.
Thanks.
Hello PLEASE what is the device used for filling the mold ???? I really need to know can you help me ?
Would love if I could ask you some specific questions about making unique gummies
Hello Chad,
I see you’re an experienced gummy/confectionery chef and was hoping to get some advice.
I’m in the process of making a vegan gummy using pectin and fruit purée and so far I’ve had good results. My concern is these gummies are a bit fragile and jelly like. I’ve tried adding more pectin, food starch and drying for a few days which works but I feel there are better options.
So my question is what would you do to make these gummies more firm and chewy?
Thank you for your time & hope to hear from you soon.
~Anna
That is why a lot of recipes use sugar and syrup cooked to at least softball or higher. They also recommend some alcohol sugar keep moisture away ( isomalt, sorbitol)
Hi Anna, Do you know what the pH, final solids and final percentage of pectin is in the product? These three will be key factors in creating a firmer texture. Also, the level of fruit puree may also affect the texture depending on the amount being used.
can I use only gelatin and sweeten agent such as sugar sorbitol corn syrup, should I use pectin in my gummies?
Hi there, please use the 'contact us' area of our website to contact a member of our internal team to have your specific queries answered. You can find it here: bit.ly/3nXgNmt
What brand/model is that mixer you used for your pectin?
How long its shelf life in room temp vs refrigerator?
WHERE TO BUY THE MACHINE DISPENSER ?
Since you’re a food scientist, would you have idea why a company wouldn’t hire a chemical engineer, that really boggled my mind when I inquired on a position.
This video is legit tho! Good job!
What is that funnel called ? Do you have a link ?
what's the mould made from?
Great!
Where did you get that funnel? Could you send a link. Thanks great video by the way very helpful
Can you mix jello and pectin,For gummies . I bring them as a treat for when we go on hikes and they melt . Was curious to see if I add pectin would it help them not not as easy.
Thanks for your help .
Please send the link of funnel
Sorry for the delayed response. One of the funnels we use is made by Matfer Bourgeat. Hopefully this link will work for you: www.webstaurantstore.com/matfer-bourgeat-258825-2-qt-confectionery-dispenser-funnel/980258825.html
@@scope0w7 I have not done too much work with combining pectin and gelatin, but it is possible and the pectin should be able to help with reducing the ease of melting. Make sure to mind your solids content and bloom strength of your gelatin as well. Also, pectin needs a certain solids content and pH to be functional if using an HM pectin.
Royal catering Piston confectionery funnel.
how much cannabutter do you add in?
Exquisitely comprehensive Your video on what I expected to find that whixh I know not I know not and span the distance with the wonderful exaltation or whatever that feeling of feeling that knowing when is as important as knowing not as not knowing the unknowings still upon the bubble not yet ubble'd enough.
Your the Jon Dee of Gummy.
Our Francis Bacon always saving and consolidating work space for everyone and there tasks succeed
"Where's A Pen?.."
Arithranal?,pecton, so many unkowns that were only the name.
Gum? gum gummy? Gummy encased hard candy skeleton.gummy in all the differrent states working together.everlasting gummy....thank you...
the mould the kids made ? flour?
Do you have a recipe?
Is it possible to mention the all ingredients in grams
Do you sell recipies
No recipe available?
How much pectin is used?
Chocolatiers need their chocolate! Cashmere, Cupid,Guernsey! Easter is coming! We are getting nervous! These shortages are gonna leave the Easter bunny in a bad spot!
Anyone know what kind of mixer was used to hydrate the pectin? Or one that's suitable?
Thermo Mixer! Voila!
The mixer used in the video is a Thermomix. It has the ability to heat, maintain temperature and mix the slurry at the same time. It does a great job of hydrating the pectin.
I like this video but this is not a video for people looking to make their own gummies. You dont have any amounts of anything just a process. Was this intentional? You know what youre doing but for people that would like to learn this video lacks a lot of info. Can you do another video with more details like amoubts and temperatures? Thank you for the video.
Plz can you send the recipe
Can you please post the pectin gummy recipe here?
Hi Chad, are you able to send me a formula for a sugar free pectin gummy pls? Thanks
How do I stop gummy bears sticking together
Me interesa un envudo
Plis
Very inspiring,confusing my musings so intelligently interesting but faintly frustrating eye opening "what did he just say?chicken root fiber Arythra Franklin atral and a bran corn muffin?
Sugar is Awesome.
ارجوامنك الترجمة للعربية مثل غيرك ﻻنعرف ماذا تعملولك جزيل الشكر واﻻحترام
Well, why dont you just use Allulose in place of sugar ? Looks exactly like sugar, taste exactly like sugar and cooks like sugar with no calories. Its the latest biggest thing and will take over the market....
What kind of pectin is this? Will this work with Cargill 64030?
I believe the 64030 will work, but at a lower dosage level and being much more mindful of temperatures and solids. The pectin used in the video is Cargill's 759 CS MB version. It is buffered to allow a little more flexibility with temperature and solids levels.
Peace be upon you. I am a young man from Algeria, a professional maker of all kinds of nougat sweets, sugar candy, and halva. I am looking for a partner in America or Europe.
Thank you for your interest. The best way to get in touch with our team is to follow the link below. If you fill out the contact form, a member of the correct unit will be in touch with you as soon as they are able. bit.ly/ContactCargill
Hi I am Vincent I want LAN jujubes pls help me
Wow Cargill you really couldn't give enough of a crap to put more than ten bucks behind this video. This is a 6 month old video from a massive multinational corporation, and it's the spitting image of vintage 2010 homemade youtube
They’re working from home you absolute fool
Yuck, fake sugar. Although it is to what others enjoy.
I prefer original soda pop.
I'm diabetic need sugar free
why go threw all this time wasting and do a whole cooking tutorial video not even saying ingredients
Lost me with your fake sugar.
So ]pectin?
wow great video 😃 but can i know which ingredients that made the gummies stretchy and firm? Thank you so much for entertaining this comment 😊
Plz can you send the recipe
me to