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Speaker 1: Cannabis Talk one oh one with Blue and Joe Grande,

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Speaker 1: the world's number one source for everything cannabish.

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Speaker 2: What's up, everybody? Welcome to Cannabis Talk one oh one

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Speaker 2: parts on baked.

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Speaker 3: I'm Heidi Breerbilt from Lorean Oils, and with me today

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Speaker 3: in the kitchen, I've got two VIPs from troughly made.

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Speaker 2: We have Chef Michael, he's.

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Speaker 3: The consulting chef, and we have Chef and CEO Ian Dumonceaux.

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Speaker 3: So today we're going to be working with Loran's gummy mix,

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Speaker 3: which is an awesome turnkey solution for.

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Speaker 2: Any cannabis or non cannabis.

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Speaker 3: Business looking to produce delicious gummies very easily, and the

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Speaker 3: truughly made depositor that we're going to be working with.

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Speaker 2: Makes that even easier.

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Speaker 3: So Chef Michael, why don't you go ahead and take

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Speaker 3: us through what you've gotten to through so far.

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Speaker 2: With our mix.

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Speaker 4: Okay, but very simply, I have our water and then

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Speaker 4: your pre branch sugar mix, so I'm adding that in

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Speaker 4: stages to the simmering water, and once I finish adding

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Speaker 4: and it incorporates and it blends very well, then I'll

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Speaker 4: add a little bit more until it's all incorporated, and

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Speaker 4: then I'll cook the temperature and in the meantime, I

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Speaker 4: have the gelatin bloomed here. So I've taken the gelatin,

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Speaker 4: I've poured that in the cold water so it can

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Speaker 4: hydrate and bloom properly, and now I'm warming it up

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Speaker 4: so when the sugar solution is ready, I can combine

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Speaker 4: the two and then we'll pour it in the machine

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Speaker 4: for depositing, which by the way, is hot awesome.

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Speaker 3: It can you kind of go through the blooming process

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Speaker 3: and explain the importance of that.

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Speaker 4: Okay, So when it comes to gelatin, you have to

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Speaker 4: properly hydrate the gelatin by adding it to cold water

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Speaker 4: and then letting That cellular structure is like a sponge,

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Speaker 4: so that wants to absorb the water, and that's why

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Speaker 4: you use cold water. You let that set and then

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Speaker 4: you go when you remelt it for blendability. So blooming

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Speaker 4: is really hydrating to its best capacity, and that's what's

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Speaker 4: going to give you the proper texture and mouth feel,

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Speaker 4: as well as setting the structure for your gelatin products perfect.

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Speaker 3: And is there a difference between blooming gelatin and hot

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Speaker 3: water versus cold water?

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Speaker 2: Are there benefits to one or the other.

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Speaker 4: Okay, So that's a good question. If you use hot water,

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Speaker 4: you may only melt outside of your gelatine and still

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Speaker 4: leave a core that you've cooked that hasn't hydrated properly

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Speaker 4: because you've basically melted the outside but left a little

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Speaker 4: bit of a center. So if you are going to

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Speaker 4: use hot water, you just have to really make sure

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Speaker 4: that you've really melted it, that it's not seized sitting

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Speaker 4: in the corner of the pot.

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Speaker 3: Somewhere, Okay, And that'll make for a more fluid more

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Speaker 3: even can't or you would.

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Speaker 4: You wouldn't have a grainy candy. If you've got bits

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Speaker 4: of fine gelatin, you're going to taste that in your

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Speaker 4: final products.

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Speaker 2: Okay.

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Speaker 3: Perfect, So our mix again, it's unflavored, it's uncolored. So

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Speaker 3: it makes it really easy to add your own infusion,

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Speaker 3: whether you're doing a cannabis infusion or some other sort

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Speaker 3: of vitamin infusion to it.

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Speaker 2: It makes it perfect for picking your own flavors.

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Speaker 3: You don't have to have a bunch of different candy

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Speaker 3: mixes to make a lot of different skews. It works

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Speaker 3: with our Super Strength line, which is our most concentrated line.

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Speaker 2: It's going to give you a really nice, robust flavor, and.

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Speaker 3: There's over one hundred flavors, so there's a lot of

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Speaker 3: great options. They're all mixable, so you can make some

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Speaker 3: really interesting combinations. So our one good thing about our

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Speaker 3: gummy mix too is it also uses high Suite, which

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Speaker 3: is a powdered porn syrup. It works a lot better

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Speaker 3: to divert humidity as to your candies not getting as

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Speaker 3: sticky as quickly, and it helps with pure time too.

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Speaker 2: Generally we see about a six.

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Speaker 3: Hour to an overnight cure time, so it happens really

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Speaker 3: fast and so at your production scale can go much

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Speaker 3: more quickly. So we're going to take a short break

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Speaker 3: right now, but then we're going to come back and

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Speaker 3: we're going to add the gelatin to the sugar mix,

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Speaker 3: and then we're going to flavor it and run it

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Speaker 3: through the depositor.

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Speaker 1: You're listening to Cannabis Talk one oh one. Cannabis Talk

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Speaker 1: one oh one, the world's number one source for everything cannabis.

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Speaker 3: Cannabis. Hey, everybody, welcome back to Cannabis Talk one oh one.

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Speaker 3: Parts on Big I'm Heidi with Lran and with me

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Speaker 3: is toroughly made.

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Speaker 2: First of all, who's going to that after party tonight.

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Speaker 3: Country Club Fremont Street, be there at nine. So Chef Michael,

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Speaker 3: Now we're at the cooking process. We've bloomed the gelatin,

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Speaker 3: we've got the sugars melted.

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Speaker 2: What do we do next?

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Speaker 4: All right, So I'm just finishing up right now, making

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Speaker 4: sure or the sugar in the water mix's completely melted.

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Speaker 4: There's no lumps or pieces of sugar sitting in the

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Speaker 4: corner anywhere. I just want to make sure that that

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Speaker 4: part is okay. And then what I want to do

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Speaker 4: is to take it off the stove so I can

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Speaker 4: add the gelatin slowly so it doesn't foam and boil over, okay,

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Speaker 4: And then we'll add the flavor, and then we could

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Speaker 4: talk about infusions or whatever.

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Speaker 3: Perfect So, at what point in the process would you

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Speaker 3: recommend adding the infusion?

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Speaker 4: I always tell everybody we do that at the end.

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Speaker 4: So after you combined your sugar syrup and your gelatin,

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Speaker 4: you add your acid, your flavor, then you can come

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Speaker 4: in with your infusion mix and then emulsify and then deposit.

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Speaker 4: So it's really just another step in the process. Most

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Speaker 4: people who are doing this, it's already pre batched. They

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Speaker 4: have the experience with it, so they know what they make,

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Speaker 4: what they put together. They're putting that same amount in

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Speaker 4: the recipe. It's going to give them the consistent dosage

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Speaker 4: that they need for their market.

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Speaker 2: Perfect. I love it.

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Speaker 3: So you mentioned acids, which is the question that we

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Speaker 3: get all the time.

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Speaker 2: A lot of our customers will.

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Speaker 3: Call and say that as soon as they add an

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Speaker 3: acid to their gummy, it starts to weep.

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Speaker 2: Can you kind of talk us through that?

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Speaker 3: And what are some good trouble shooting shooting tips that

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Speaker 3: you've got?

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Speaker 4: Okay, So the first thing I do with everybody is

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Speaker 4: acid is based on the percentage of the weight of

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Speaker 4: the recipe. So everybody should go back to about one

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Speaker 4: and a half percent or less in the full man

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Speaker 4: amount of your recipe. If you have too much recipe,

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Speaker 4: you invert your gelatine and you'll cause a degradation of

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Speaker 4: the gelatin. And yes, you can cause weeping and absorption

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Speaker 4: of the sugar. It's also balance in the recipe. Adding

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Speaker 4: acid may not be the full reason that the gummy

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Speaker 4: is weeping. That sounds like excess of moisture, or maybe

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Speaker 4: it's not being cooked to a high enough.

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Speaker 3: Temperature okay, And is the degradation that you mentioned the

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Speaker 3: same for like tartaric acid, citric acid, malic acid or see.

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Speaker 4: That's where people Citric acid is what's kind of used

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Speaker 4: and kind of a standard schumeric and tutaric those acids

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Speaker 4: are used for other things in the field. But you

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Speaker 4: still got to use a recommended percentage and go from there.

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Speaker 4: So anybody who's higher than one and a half percent

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Speaker 4: and they say they got conversion or stickiness, that's usually

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Speaker 4: the first thing I look at when I evaluate a recipe.

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Speaker 2: Awesome, that's why you're the consulting chef.

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Speaker 3: So now that we're ready to add the flavor to

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Speaker 3: the mix, so you're going to go ahead and add

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Speaker 3: the gelatin right into the sugars.

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Speaker 2: And what's the safest way to do that? You said,

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Speaker 2: all right, so.

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Speaker 4: I'm going to cool it down here. Ideally I would

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Speaker 4: have a temperature I would get up below two hundred

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Speaker 4: around two hundred degrees fahrenheit, okay, and then I would

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Speaker 4: slowly dribble into gelatin to see how it's going to react,

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Speaker 4: because if you go and pour it in all ones,

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Speaker 4: you're gonna have a big foaming mess and it's gonna

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Speaker 4: boil over on the pot.

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Speaker 3: Okay, So something that I noticed working with gelatin and

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Speaker 3: it gets foamy on the top. We can talk about

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Speaker 3: more how that goes, how that works out in your

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Speaker 3: deposited depositor in the next segment. But is there anything

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Speaker 3: that you do to scrape off that that top foam

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Speaker 3: laer or do you leave it all?

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Speaker 5: Right?

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Speaker 4: So gelatin comes from gelatin comes from animal bones and skins,

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Speaker 4: so you're gonna have that foam. So what you can

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Speaker 4: do is just take a skimmer and push it to

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Speaker 4: the side and just kind of skim that out and

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Speaker 4: then just throw to it.

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Speaker 2: That's a fact. That's good. So what flavor are we

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Speaker 2: gonna throw into them?

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Speaker 4: We're gonna do watermelon today. That seems to be one

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Speaker 4: of the more popular flavors.

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Speaker 3: Yeah, absolutely, I think watermelon, lemonade, strawberry raspberry. Those are

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Speaker 3: definitely our top sellers, and I think across the board

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Speaker 3: those tend to be the bigger hits for a lot

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Speaker 3: of the big companies. But good thing about super strength

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Speaker 3: flavors is they're fun to mix. We've got a huge

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Speaker 3: variety of them, so it's fun to venture out.

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Speaker 2: If you're looking for.

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Speaker 3: A way to stand out from another edible company.

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Speaker 2: Adding something like our cucumber.

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Speaker 3: Serrano to the watermelon is going to help mix that up,

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Speaker 3: make it a little bit spicy, give you something that

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Speaker 3: no other company has, And that's a good way of

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Speaker 3: playing around with flavors.

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Speaker 4: I always do recommend a small test batch and then

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Speaker 4: just take notes and then have your staff involved, and

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Speaker 4: then you just keep a record of that, so you know,

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Speaker 4: you may do Raspberry three times to get it dialed in,

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Speaker 4: and so you remember how much you've added each and

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Speaker 4: every time you document that so you know, so if

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Speaker 4: you're developing five different flavors, you maybe making each batch

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Speaker 4: three or four times. So you really got to organize

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Speaker 4: yourself and have that so you can provide a tasting

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Speaker 4: menu for your staff and maybe for your customers.

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Speaker 3: That's so one of the the or the options that

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Speaker 3: you also offer it.

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Speaker 2: Trufly Made is consulting, right, so you.

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Speaker 3: Do a lot of recipe consulting or recipe tweaking for

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Speaker 3: cannabis companies. How can people reach out to you to

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Speaker 3: get those services from you?

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Speaker 4: Everything Ian, grab the mic, check out. Everything is on

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Speaker 4: our website, okay, and everything is also at info at

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Speaker 4: trofile dot com. Okay, and you could also stop by

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Speaker 4: booth five two two two one where we'll be all

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Speaker 4: week and we can talk about any kind of consulting

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Speaker 4: or recipe needs your help. So you may need and

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Speaker 4: things like that.

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Speaker 3: You said booth five two two one. Right, you can

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Speaker 3: go see Truckly Made. You can go see more of

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Speaker 3: their equipment and if you're interested in their consulting services

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Speaker 3: for recipe development.

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Speaker 2: That's the place to go.

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Speaker 3: So, now we've got the sugars combined with the gelatin,

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Speaker 3: and we're going to add the watermelon flavor.

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Speaker 4: Correct. I'm going to rewarm slightly to keep it at

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Speaker 4: a nice temperature to be the proper viscosity for the machine.

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Speaker 4: Thank you perfect, and then I'm just gonna risk it

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Speaker 4: in the flavor. At this point I would add my flavor,

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Speaker 4: your citric acid solution, and then at this point as well,

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Speaker 4: I could add your infusion, and then I would emulsify

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Speaker 4: it with a small hand blender percentage of lessititon and

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Speaker 4: then that's it as an a multifier. As a multifier, so.

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Speaker 2: The lessonthan helps keep.

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Speaker 3: That multiple infusion stay in suspension, so everything's nice and

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Speaker 3: blended and multify truck.

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Speaker 4: Yes, so you got. You can use soy for the

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Speaker 4: or you can use sunflower for the people who don't

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Speaker 4: like soy. And you only need less than a quarter

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Speaker 4: less than a quarter percent of the recipe, okay, and.

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Speaker 3: Would less it than work for both gelatin and pectin

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Speaker 3: recipes or do you have to okay?

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Speaker 2: Yes, good stuff? All right, we are ready to pour

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Speaker 2: in the depositors.

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Speaker 3: So we're going to take a quick break and then

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Speaker 3: we're going to see how truck we made equipment.

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Speaker 2: Does the job.

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Speaker 1: You're listening to Cannabis Talk one oh one, Cannabis Talk

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Speaker 1: one oh one, the world's number one source for everything cannabis. Cannabis.

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Speaker 2: We're back with Cannabis Talk one oh one, Loran oils.

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Speaker 3: And troughly made. Hello, I'm j Biscount twenty twenty three.

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Speaker 3: Let's pour some gummies, so CEO chef Ian douman So

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Speaker 3: is going.

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Speaker 2: To take us through how you pour the gummy mix.

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Speaker 3: Into the hopper and how it works with incredible ease

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Speaker 3: to produce a high amount of gummies.

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Speaker 2: In a little bit of time.

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Speaker 5: A little so the first step or the first thing

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Speaker 5: I want to mention is the machine itself. So it

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Speaker 5: is a dual zone heated, one eating system around the

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Speaker 5: machine of the hopper and one around the pistons. So

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Speaker 5: the machine is complete heated. It stays hot up to

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Speaker 5: three hundred degrees fahrenheit, which allow you to prove jelting gummies,

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Speaker 5: affecting ummies, caramel to fee arkangy, and even non animal

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Speaker 5: products such as wax, scandals, soap and other losses.

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Speaker 3: So this isn't just for the food business. You can

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Speaker 3: do a lot of crafting with this too.

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Speaker 2: That's incredible. So soaping candles.

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Speaker 5: Yes, we do have fine fish in Canada. I don't

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Speaker 5: know Canada is very popular for that, but we have

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Speaker 5: several clients in Canada using this depositor heated to do

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Speaker 5: wax scandles and soap.

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Speaker 2: That's awesome. I'm ready to see this thing work. Are

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Speaker 2: you ready to pour?

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Speaker 5: So the mix is now ready? The poor you want

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Speaker 5: to pour, I'll do the carrot. So the mix is

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Speaker 5: not ready, it's at the right temperature, has the right usquosity.

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Speaker 5: The machine has been treated for about forty forty five minutes.

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Speaker 2: And what temperature. What temperature does the hopper set at?

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Speaker 5: So today we're making a judging gummy uh, so we

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Speaker 5: are working at lower temperature. The machine's turkey set up

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Speaker 5: at two hundred and five degree fairrenheit free heated for

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Speaker 5: about thirty.

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Speaker 3: Five minutes, so preheated for about thirty five minutes, just

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Speaker 3: a little.

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Speaker 2: Over two hundred degrees exactly.

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Speaker 3: So now we're pulling the folcanymix, did you put any

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Speaker 3: sort of like spray coating on the inside of the

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Speaker 3: hopper you started pouring.

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Speaker 5: It's not necessarily necessary with this type of viscosity, as

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Speaker 5: you can see, it's pretty fluid, but eventually, yes, if

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Speaker 5: you do work with higher viscosity such as caramel, hard

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Speaker 5: candy and taffy, you do require a little bit of

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Speaker 5: cooking spray or MCT oil within the hopper, either smurred

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Speaker 5: or spray. So right now our mix is in the

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Speaker 5: hopper ready to go. The first step is to prime

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Speaker 5: the pistons, So we're gonna pull on the liver a

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Speaker 5: few times and all the pistons will start to deposit gently.

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Speaker 5: Once all the pistons are depositing evenly, we're ready to

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Speaker 5: go and start our mass production.

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Speaker 3: So I see that there are several different pistons, are

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Speaker 3: there is there a way of removing some of them

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Speaker 3: to accommodate molds that have fewer cavities or cavities that

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Speaker 3: are spaced out differently.

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Speaker 5: Absolutely. So the machine comes with eight pistons, but it's

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Speaker 5: ton removable. You can work with as little as four

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Speaker 5: pistons spread out evenly on the slider bar. So yeah,

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Speaker 5: you just remove the piston, you pop it out the

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Speaker 5: machine and that will shut down this line. So you

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Speaker 5: can work anywhere between four to eight pistons.

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Speaker 3: Do you also sell the males, those are very nice?

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Speaker 3: And do you do custom molds?

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Speaker 5: Absolutely?

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Speaker 3: So.

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Speaker 5: We actually started with molds about twelve years ago, manufacturing

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Speaker 5: only molds, very high quality. Everything is engineered and manufacturing

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Speaker 5: in Germany, including the machines. So twelve years ago we

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Speaker 5: started with the moles, selling moles in this industry, and

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Speaker 5: we arrived at the right time because that was the

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Speaker 5: very beginning of the cannabis industry, so all the major

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Speaker 5: manufacturer of edibles back then. We're using our moles to

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Speaker 5: start with, and at some point we had some major

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Speaker 5: requests for a depositive. That's when we went around the

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Speaker 5: world to find the factory that we have now in Germany,

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Speaker 5: and that actually to make the molds. The molds and

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Speaker 5: the machine right now, So we're gonna go with another mold.

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Speaker 2: Oh, you guys have to see this. We have special

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Speaker 2: custom Cannabis Talk one on.

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Speaker 5: One mold absolutely specifically specifically made for cannabis stock, so

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Speaker 5: it's very unique. So we do offer many different molds,

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Speaker 5: including custom up it's gonna be a little area so

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Speaker 5: as you can see, it's nice and smooth.

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Speaker 3: All right, So now we're primed. We're running from all pistons.

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Speaker 3: Once the machine is primed and the harper is at capacity,

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Speaker 3: how many gummies can you produce in an hour?

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Speaker 5: So we have different models of machine, but the one

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Speaker 5: we're working with today is our six liter model. It's

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Speaker 5: one of the most popular. The manual version. This small

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Speaker 5: machine comes with a six liter opper has described and

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Speaker 5: you can make about three to five thousand gummy per hour.

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Speaker 5: Eventually more with the twelve liter, which is double the

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Speaker 5: capacity of the hopper. Some clients are making up to

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Speaker 5: ten thousand gummies an hour. And we have other systems

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Speaker 5: semi automatic and full automatic, which allow you to make

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Speaker 5: up to twenty thousand gummies.

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Speaker 2: Only are we ready to hand some of these gummies out?

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Speaker 5: Absolutely? All right?

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Speaker 2: We don't have it.

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Speaker 3: It'll take a little while for those to set up.

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Speaker 3: But chef Ian's got some magic going on, so we

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Speaker 3: can hand some of these out and I'll get Kelly

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Speaker 3: over here, and Emily, do you want to hand these

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Speaker 3: out to the crowd so everybody can see what truckoling

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Speaker 3: machines can do?

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Speaker 5: All right? We got a deposit a few more mold

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Speaker 5: just for fun, all right, And don't forget to come

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Speaker 5: see us today. We're here until Friday. We move number

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Speaker 5: five two two one here at mgb's gone, Las Vegas.

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Speaker 5: Don't forget about tonight the party fretting about.

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Speaker 2: Country Club booth five two two one.

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Speaker 3: Go get your depositing equipment and scale up your business.

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Speaker 2: Thank you. Cannabis Talk one on one in troubly.

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Speaker 1: Made Cannabis Talk one oh one, the world's number one

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Speaker 1: source for everything cannabis. Cannabis