PECTIN WORK INSTRUCTIONS

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PREPARATION

 1. Before making your first batch, click here to view our video on How to Make Pectin Gummies 

2. Use the formula calculator to determine the exact weight of Melt-to-Make™ Pectin Part A, Part B and the 

additive you’ll need to make a batch of gummies. 

3. Print the batch formula. 

4. Prepare supplies and utensils based on batch size. We recommend a batch size over 2 kg if you are planning to 

use a heated depositor. 

5. Prepare enough molds for the batch.

6. Preheat your depositor hopper and nozzles to 220º F

 • PREPARING YOUR MOLDS

 If you are planning on finishing the gummies with sanding sugar, you can give your molds a light spray of an anti stick agent 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 gummy. 

• REVERSE WEIGH METHOD

 The reverse weigh 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. 

WEIGH OUT INGREDIENTS

 1. Directly weigh Part A (Melt-to-Make™ Pectin Gummy Mix) 

into a pan using a lab grade scale that has an accuracy of at 

least a 10th of a gram (0.0 g) If you are using a kettle you can 

use the reverse weigh method.

2. Shake Part B (50% Citric Acid Mixture) well and then weigh 

directly into a small receptacle.

3. Weigh out other ingredients, e.g. extracts into separate 

containers. If you are using our unflavored mix, you will also want to weigh out your flavor and color at this time. 

HEATING AND HOMOGENIZING

1. Measure the starting Brix of your Part A (Melt-to-Make™ Pectin Gummy Mix). If it doesn’t match the COA, 

you can recalibrate the Brix meter using the pectin mix as your standard. 

2. Heat Part A at a medium to high heat setting until the product reaches a slow boil, stirring occasionally to 

prevent the mixture from burning. If working with a batch size below 1 kg you may want to consider keeping the 

mixture covered while heating to prevent too much moisture loss. 

3. Once the mixture reaches a Brix of 76-77, add your extracts and stir well with a whisk for a full 5 minutes. While 

you stir, continue heating the mixture and then test your Brix.

4. If the Brix level is between 78-80 move on to Step 6. 

• If the Brix reading is too low (below 78), continue to cook and test the Brix again in a few minutes. Repeat if necessary. 

• If the Brix reading is too high (above 80) add 1% water, stir and then test again. Repeat if necessary.

5. If using the Unflavored Melt-to-Make™ Pectin Gummy mix, add in colors and flavors and mix well. Check the 

Brix again to confirm it is still between 78-80. 

6. Add in the Part B (50% Citric Acid Solution) in a slow stream while stirring vigorously. After 10 - 15 seconds of 

stirring, pour mixture into the depositor. If you’re pouring just part of the batch, make sure to maintain the 

temperature of 185-203º F (85-95º C), and put a lid on the pot between pours to prevent evaporation which 

could result in gelling in the pot/kettle.

DEPOSITING

1. Deposit your gummies using the manufacturer’s instructions for the depositor. 

2. Leave the filled gummy molds at room temperature overnight or until the gummies are firm enough to pop 

from their molds (~2 hours). The longer the gummies cure in the molds, the firmer they will get. 

If your facility is located in an arid environment, you may consider putting a cover over your bun rack or 

you can flip your molds over onto a tray once they have set up. This will prevent the exposed side of the 

gummies from drying out. 

POURING AND DRYING

1. Fill bowl with Melt-to-Make™ Sanding Sugar.

2. Pop gummies and toss in the sanding sugar 

3. Spread sugared gummies onto a sheet pan in a 

single layer.

4. Let gummies dry in your drying room (35% 

RH) for 24-48 hrs. Continue to dry the 

gummies until the desired consistency is 

reached. Final water activity should be 

0.60 - 0.63.

SANDING SUGAR METHOD

1. Spray the top of each filled gummy mold with anti-stick spray. Also spray the inside of a metal bowl, be sure to cover

all surfaces. Record the weight of the sprayed bowl or tare the bowl.

2. Pop gummies into the sprayed bowl. 

3. Collect at least 1-2 kg of gummy in a bowl, take the weight of the gummies.

4. Add 0.15% (of the gummy weight) of the wax coating to the gummies. Click here for a 

formula calculator to help calculate how much wax you need.

5. 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.

7. Let gummies dry in your drying room (35% RH) for 24-48 hrs. Continue to dry the gummies until the desired consistency is reached. Final water activity should be 0.60 - 0.63.

WAX METHOD