{"id":504,"date":"2026-03-28T15:13:18","date_gmt":"2026-03-28T20:13:18","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=504\/"},"modified":"2026-03-28T15:13:18","modified_gmt":"2026-03-28T20:13:18","slug":"jelly-mass-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/jelly-mass-gost-recipe\/","title":{"rendered":"Jelly Mass GOST Recipe"},"content":{"rendered":"<p><strong>Jelly mass<\/strong> (\u0416\u0435\u043b\u0435\u0439\u043d\u0430 \u043c\u0430\u0441\u0430) is an old GOST recipe for a fruit <a href=\"\/key-words\/jelly-mass\/\">jelly mass<\/a> widely used in confectionery production for candies, cookies, cakes, and desserts. This formulation is calculated per 1 ton output.<\/p>\n<h2>Recipe per 1 ton of finished jelly mass<\/h2>\n<ul>\n<li>Granulated sugar (TS 99.85%) \u2014 414.3 kg<\/li>\n<li><a href=\"\/key-words\/glucose-syrup\/\">Glucose syrup<\/a> (TS 78.00%) \u2014 124.3 kg<\/li>\n<li><a href=\"\/key-words\/agar\/\">Agar<\/a> (dry) \u2014 10.4 kg<\/li>\n<li>Citric acid (TS 91.2%) \u2014 12.0 kg<\/li>\n<li><a href=\"\/key-words\/flavoring\/\">Flavoring<\/a> \u2014 per recipe<\/li>\n<li>Food coloring \u2014 per recipe<\/li>\n<li>Water \u2014 to achieve target total solids<\/li>\n<\/ul>\n<h2>Technological notes<\/h2>\n<p>Agar is soaked in cold water for 2\u20134 hours, then dissolved by boiling with sugar and glucose syrup. The mass is boiled to a total solids content of approximately 73\u201377%. Citric acid is added after cooling to 70\u201380 \u00b0C to prevent acid hydrolysis of the agar. Flavoring and coloring are added at the same stage. The mass is then deposited into molds or used as a filling\/coating.<\/p>\n<p>The glucose syrup in this formulation serves as an <a href=\"\/key-words\/anti-crystallizer\/\">anti-crystallizer<\/a> \u2014 preventing sugar crystallization in the finished jelly. The ratio of sugar to glucose syrup can be adjusted depending on the desired sweetness, texture, and shelf life of the final product.<\/p>\n<p>TS = total solids. For more on <a href=\"\/key-words\/jelly\/\">jelly<\/a> types and gelling agents, see related articles.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jelly mass (\u0416\u0435\u043b\u0435\u0439\u043d\u0430 \u043c\u0430\u0441\u0430) is an old GOST recipe for a fruit jelly mass widely used in confectionery production for candies, cookies, cakes, and desserts. This formulation is calculated per 1 ton output. Recipe per 1 ton of finished jelly mass Granulated sugar (TS 99.85%) \u2014 414.3 kg Glucose syrup (TS 78.00%) \u2014 124.3 kg&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/jelly-mass-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Jelly Mass GOST Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[51,12],"tags":[11,196,162,163],"class_list":["post-504","post","type-post","status-publish","format-standard","hentry","category-jelly-recipe","category-recipe","tag-agar","tag-gost-recipe","tag-jelly","tag-jelly-mass"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Jelly Mass GOST Recipe - Industrial Formulation<\/title>\n<meta name=\"description\" content=\"Jelly mass GOST recipe per 1 ton - fruit jelly for confectionery with agar, sugar, and glucose syrup. 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