First and foremost, any gummy needs to have a palate pleasing recipe. If the product doesn\u2019t
\ntaste good, the customer will not make a repeat purchase. But there is more to a gummy recipe
\nthan just its taste, and oversights at the development stage can lead to major problems later.
\nThe key is to use a recipe with structural integrity. Making a gummy is essentially a process of
\nstructuring water molecules with protein chains or gelling polysaccharides to form a reliable
\nsolid. If the recipe is not created with the entire operations and distribution process in mind, then
\nthose water molecules may move around, and your customer will not experience the same
\nquality product you shipped.<\/p>\n
For example, it may not be an issue if your recipe takes a very long time to set in your home
\nkitchen. When you start to scale, this kind of holdup can create bottlenecks in production that
\nwill cost you significant time and money. Likewise, if your homemade gummies are eaten soon
\nafter production it may not matter that they sweat or melt over time. However, as you scale and
\nstock products on dispensary shelves, this flaw in the recipe could ruin the entire batch and lose
\nyou the trust of your retail partners.<\/p>\n
Developing a recipe with structural integrity requires a detailed understanding of your
\ningredients. The choice between gelling agents such as gelatin and pectin will have a significant
\nimpact on the structure of the gummy both during production and once it\u2019s on the shelf. Certain
\ngelling agents are pH or ion sensitive; the complexity of these considerations can increase
\nexponentially as you add more elements.<\/p>\n
Another important consideration in the recipe building process is the quality of your active
\ningredient. If a gummy does not perform as advertised, or performs inconsistently, customers
\nwill not come back. Using a high-quality emulsion will help ensure that potency remains
\nconsistent, evenly distributed and shelf stable.<\/p>\n
Starting out with a scientifically sound and high-quality recipe demands a larger initial
\ninvestment of time, but it will pay off by averting costly roadblocks during production and
\ndistribution.<\/p>\n
II. Molds<\/strong><\/p>\n In the home kitchen, molds are one piece of a much larger gummy puzzle. However, like the During the production process, molds are the primary vehicle for efficiency. Not only do they \u25cf If a mold is not designed for high volume production, it may require that each gummy be In short, the quality of your molds makes a big difference. Molds that are enjoyable to work with Molds can be a significant investment, and while it is important for those just starting out to be As you continue to scale your brand, do not forget to think about a mold\u2019s ROI. Molds are III. Operations<\/strong><\/p>\n When brands begin to scale, operations are top of mind. Locations, equipment, schedules, and These mistakes most commonly stem from the order in which operations decisions are made. Similarly, if you do not have a clear picture of how long it takes your gummies to set, it\u2019s When bringing any new product to market, a brand needs to clearly identify its point of About the Writers<\/strong><\/p>\n Lauren Tamburro<\/strong> is the Director of Technical Services and Sales for Vertosa, an Oakland- \u00a0<\/p>\n Evan Smith<\/strong> is the CEO of Dark City Molds, a vertically integrated confection house specializing\u00a0in high speed candy mold manufacturing and recipe development. His expertise lies in building\u00a0lean infusible gummy brands with maximized efficiencies and engrained<\/p>\n The post The basics of creating a high quality infused gummy brand<\/a> appeared first on Cannabis Business Executive – Cannabis and Marijuana industry news<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" By\u00a0Lauren Tamburro & Evan Smith There is something incredibly exciting about the blossoming cannabis industry. People from all walks of life, in all kinds of careers, can develop an innovative product idea and then actually make it happen. Some of today\u2019s most successful brands were started in a home kitchen, on evenings and weekends and […]<\/p>\n","protected":false},"author":0,"featured_media":3183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"","_links":{"self":[{"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/posts\/3182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/comments?post=3182"}],"version-history":[{"count":0,"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/posts\/3182\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/media\/3183"}],"wp:attachment":[{"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/media?parent=3182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/categories?post=3182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/imdeancarter.com\/SMK\/wp-json\/wp\/v2\/tags?post=3182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nrecipe, failing to plan ahead when it comes to molds can lead to expensive and time-consuming
\nmistakes once you start to scale.<\/p>\n
\nenable the manufacturing of large quantities, but their design can also have a significant impact
\non workflows and labor costs, particularly when it comes to extracting the gummy from the mold.
\nThe de-molding process can take up to 70 percent of labor operations, so efficiency matters. To
\navoid slowing production speed, increasing labor time, adding additional steps, and spending
\nmore money over time, here are a few things to watch out for:<\/p>\n
\nextracted one at a time which can dramatically decrease your de-molding efficiency
\n\u25cf If a mold requires oil or a de-molding agent to properly extract, it can complicate your
\nprocess by adding extra steps (like clean up!) and hazards (slippery floors!)
\n\u25cf If the mold is poorly designed, the de-molding process itself can risk deforming the
\ngummy due to increased \u201cwall drag\u201d
\n\u25cf If the mold is not made with durable materials, it may wear out prematurely and require
\nmore frequent replacement<\/p>\n
\nkeep your workers happy and result in lower turnover rates, which can be a costly and time
\nintensive aspect of running a commercial kitchen.<\/p>\n
\ncost conscious, it\u2019s better to buy fewer of a quality product than build your process around the
\nwrong one. It is also important to think about your mold\u2019s return on investment based on price-
\nper-cavity versus price-per-mat. Certain molds may seem much more affordable, but they also
\nproduce fewer gummies.<\/p>\n
\nequipment, not accessories, and starting out with high quality equipment is a sure path to a
\ndependable ROI.<\/p>\n
\nstaffing are all vital considerations, and can seem straightforward. However it\u2019s easy to make
\nbig mistakes at this stage.<\/p>\n
\nMany brands will purchase thousands of dollars of equipment, for example, without considering
\ntheir recipe, mold design, business model, and preferred workflows. In reality, the recipe and
\nmolds themselves are intricately connected to the kinds of equipment and workflows needed.
\nIt\u2019s futile to have a state-of-the-art depositor if it doesn\u2019t meet the needs of your recipe or if
\nyou\u2019re losing your efficiency advantage by using the wrong molds.<\/p>\n
\nimpossible to estimate how much time you will need on location, or when to send in staff to
\nbegin demolding. At an even more basic level, if you do not know the ideal humidity for your
\ngummies to set in, how can you be sure that a certain location is the best fit for your operations?
\nAt the end of the day, it is much easier to build your operation around recipe and molds than
\ntrying to retrofit those elements to work with a particular piece of equipment.<\/p>\n
\ndifferentiation to earn attention from customers. Generally, a gummy can compete either on
\nprice through efficient production or on quality through innovation on flavors and ingredients.
\nWhichever field your gummy competes on, the three considerations outlined in this article will be
\nvital to making a sustained impact.<\/p>\n
\nbased hemp and cannabis technology company providing customized emulsion systems for
\ninfused products. She is an expert in new product development, managing projects from
\nconcept to commercialization, plant scale-up and the product development process. Prior to
\njoining Vertosa, Lauren performed analytical chemistry for six years and as Senior Scientist
\nbegan launching new food products at Mondelez International, primarily focused on chewing
\ngum. As Senior Manager of Research and Development at ALOHA she launched plant-based
\nprotein bars, powders and aseptic ready to drink beverages.<\/p>\n![\"\"](\"http:\/\/www.cannabisbusinessexecutive.com\/wp-content\/uploads\/2020\/12\/Evan-Smith.jpg\")
<\/a><\/strong><\/p>\n