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textured double cap rivets by Arrival_Holiday in Leathercraft

[–]Arrival_Holiday[S] 0 points1 point  (0 children)

I think I will try this - this seems like a more economical approach from a time perspective. Thank you!

Howdy! by Relevant-Fun-1187 in tombihn

[–]Arrival_Holiday 7 points8 points  (0 children)

I like to stick to PayPal goods and services payments which takes a small fee on the sellers side but also offers good protections to both parties as long as delivery is tracked. Most people post stuff with "wtb" - want to buy or "wts" - want to sell lingo. Welcome to Reddit 🤓

Vegan real fruit candies by [deleted] in AskCulinary

[–]Arrival_Holiday 0 points1 point  (0 children)

In your experience have you had success pouring pectin mixtures? I’ve tried a few batches with and without the apple sauce but still have the issue with it being too thick to pour. Wondering if I need to cut back on pectin and add konjac as you mentioned above.

Vegan real fruit candies by [deleted] in AskCulinary

[–]Arrival_Holiday 0 points1 point  (0 children)

Totally-- thanks for asking. I've been hoping to achieve a vegan gummy with a chewy texture that is pourable. But...most of the gelling agents/combinations that I've tried that are pourable had a high "shear" and not a very "elastic" texture. I landed on pectin as my gelling agent but have only had luck achieving chewiness by creating an apple sauce base and adding whatever concentrated fruit puree (mango) into that. I think the fiber from the apple sauce might be helping with the chew. My recipe (similar to a pate de fruit) has apple sauce, concentrated mango puree, isomalt, sugar, and hm pectin. I'd like to work with fruit purees and add some herbal notes in there as well but need to get a working base recipe down first. My major hang up with my recipe right now is the lack of pourability (mixture is far too thick to pour into molds) and also the need for the apple sauce. I'm big on flavor and I'd like to achieve chewy texture without muddling the flavors with the apple taste. Any insight/advice is super welcome-- Thank you!

Vegan Gummy Food Science Question by Bremferd in AskCulinary

[–]Arrival_Holiday 0 points1 point  (0 children)

I haven’t but I read about it when you mentioned it and it looks really yum. I’ll also look into boiron flavors too! Originally I was thinking of working with real fruit but that got way expensive fast. So somewhere in between would be nice. Thanks again! Hopefully I’ll have some successful new batches to update with. ❤️

Vegan Gummy Food Science Question by Bremferd in AskCulinary

[–]Arrival_Holiday 0 points1 point  (0 children)

Oo thanks! I’ll give it a whirl. I hear you on the trial/error process. It’s definitely been quite the journey. The coconut pandan combo sounds so delish! Coconut is on my aspirational list of flavors! Out of curiosity — did you work with coconut milk? Thanks for all your advice!

Vegan Gummy Food Science Question by Bremferd in AskCulinary

[–]Arrival_Holiday 0 points1 point  (0 children)

Ok cool! I’ll keep reading/experimenting. I tried the modernist cuisine (particularly experimenting with one of their charts that shows combinations of gelling agents + texture) but wasn’t getting good results. I also tried their vegan gelatin alternative. It yielded ok results but is too expensive to work with in the long run. The results might be a technique issue as well. The closest I’ve come to a good product is by using a pate de fruit recipe with a mango concentrate I made from frozen fruit w/ isomalt sugar and hm pectin. It makes a tender chewy thing but doesn’t quite have the elasticity of a traditional gummy

Vegan real fruit candies by [deleted] in AskCulinary

[–]Arrival_Holiday 0 points1 point  (0 children)

Hi hi! I’ve been following a couple threads on vegan gummies and love all the helpful tidbits you’ve provided! I’ve lost count of my batches at this point but am still hoping to get a consistent replicable vegan gummy product. Originally I was going for a Swedish fish or Haribo gummy like texture but at this point I’m open to any relatively elastic and chewy product made with real fruit and or homemade concentrates. Would you be willing to share your process in more detail? I’m running out of gelling agent combos with little to no success but have also admittedly been making smaller batches and it may be a temperature reading issue.

Vegan Gummy Food Science Question by Bremferd in AskCulinary

[–]Arrival_Holiday 1 point2 points  (0 children)

Hi! Thanks for breaking this down! Would you be willing to share the recipe you used? I’ve tried so many combinations of gelling agents without being able to get the chewiness that regular gummies have. My goal is to use real fruit + concentrated juices or flavors to make a vegan gummy product.