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240°F
Much more firm still very sticky. We reduced the main ingredients by a factor of 4 (divided everything by 4). Ingredients reduced: Allulose IMO syrup Water Pectin (The main ingredients that initially go in the sauce pan).
| Ingredient | Amount | Note |
|---|---|---|
| allulose | 37.5 g | |
| imo syrup | 25 g | |
| Water | 15 g | |
| Pectin | 1.25 g | |
| calcium water | 1 tsp | |
| Citric acid | 3 g | |
| stevia leaf extract | 0.25 tsp | |
| Flavor oil | 0.25 tsp |
2
Very sticky and chewy. Much more firm than pilot due to increased ratio of calcium water which is good. Not as soft anymore but still very chewy/sticky. Very hard to get off teeth once bitten into.
Excellent. Raspberry flavor and sourness is clear and distinct. Got much worse with time. Aftertaste ~5 days later is bitter and not a single taste tester was able to tell it was raspberry.
Better due to firmness. Keeps its shape better.
Should definitely not stick to teeth as aggressively as this batch is doing. Interestingly, though it sticks when chewed, it comes out of the mold very cleanly and holds its shape nicely. Not as stretchy/gummy as pilot. Main concerns: sticky, chewy, fruit leather texture. Upon letting it cool in the fridge, the candy has hardened a lot to the point where it’s too much (too hard). It becomes softer as you chew though and still sticks aggressively to teeth. Needs to be more brittle, similar to a skittle. The candy has to be more forgiving. Right now it fights back a lot in terms of effort needed to break it down in the mouth and how long it takes to soften up once chewing begins. Eating experience needs to be improved. It’s very elastic right now.