Two Degrees From Gummy

Name: Two Degrees From Gummy
Uploaded: 2026-09-15T14:49:48.108Z
Duration: 23 s
Channel: The Dose, by LSC100®
Description: A candy maker discusses the critical temperature window for making gummies, explaining that the mixture must cool naturally to 140 degrees and that going above 175 degrees or stopping before 173 degrees produces different results. The speaker emphasizes the precision required and mentions extensive R&D work on perfecting this process.

The Dose, by LSC100® · Sep 15, 2026 · 1 min

Transcript

00:00
if you go to 175, you're going to make half. If you stop before 173, you're going to make kind of more of like a different different one like a gummy. So it's it's a very small window. So we sit there and like cool and it has to cool naturally. We can't stick it in a fridge. Trust me, I've been doing R&D on this for a really long time.
00:20
You said what was it 140?
00:21
So it has to cool to 140.

About this video

R&D lesson: miss the cooking temperature window and the whole batch sets wrong.

R&D
product development
manufacturing
LSC100

The Dose, by LSC100®

Built for AI agentsACO · 104 tokens

Summary

A candy maker discusses the critical temperature window for making gummies, explaining that the mixture must cool naturally to 140 degrees and that going above 175 degrees or stopping before 173 degrees produces different results. The speaker emphasizes the precision required and mentions extensive R&D work on perfecting this process.