1. Q: Why the gummy is too soft?
A: Too low in gelatin gel strength or/and dosage, gelatin is not dissolving completely, gelatin is degraded by improper temperature, acid addition
2. Q: What cause the moulding starch sticky to gummy?
A: Too high in starch moisture or temperature or moisture of gummy
3. Q: What cause the gummy graining?
A: Improper ratio of sugar to glucose syrup, too low in solids, higher dosage of dextrose or lactose.