{"id":525,"date":"2026-03-28T15:21:49","date_gmt":"2026-03-28T20:21:49","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=525\/"},"modified":"2026-03-28T15:21:49","modified_gmt":"2026-03-28T20:21:49","slug":"cream-fondant-vershkova-pomada-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/cream-fondant-vershkova-pomada-gost-recipe\/","title":{"rendered":"Cream Fondant (Vershkova Pomada) GOST Recipe"},"content":{"rendered":"<p><strong>Cream fondant<\/strong> (\u041f\u043e\u043c\u0430\u0434\u0430 \u0432\u0435\u0440\u0448\u043a\u043e\u0432\u0430) is a GOST recipe for a rich, dairy-flavored fondant made with <a href=\"\/key-words\/sugar\/\">sugar<\/a>, <a href=\"\/key-words\/glucose-syrup\/\">glucose syrup<\/a>, and condensed or evaporated milk. The milk component gives this fondant a creamy color, a softer texture, and a distinctive caramel-dairy flavor compared to plain sugar fondant.<\/p>\n<h2>Recipe per 10 kg of finished fondant<\/h2>\n<ul>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 5.200 kg<\/li>\n<li><a href=\"\/key-words\/glucose-syrup\/\">Glucose syrup<\/a> (TS 78%) \u2014 1.300 kg<\/li>\n<li>Condensed milk (TS 74%) \u2014 2.600 kg<\/li>\n<li><a href=\"\/key-words\/flavoring\/\">Vanilla flavoring<\/a> \u2014 0.010 kg<\/li>\n<li>Water \u2014 1.200 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p>Sugar is dissolved in water, combined with glucose syrup and condensed milk, and boiled to 115\u2013118 \u00b0C. The condensed milk undergoes partial Maillard browning during cooking, contributing to the characteristic cream color and caramel notes. The hot syrup is cooled on a marble table to 35\u201340 \u00b0C and worked mechanically until fine crystallization produces a smooth, plastic mass.<\/p>\n<p>The glucose syrup serves as an <a href=\"\/key-words\/anti-crystallizer\/\">anti-crystallizer<\/a>, controlling crystal size. Cream fondant has a slightly lower total solids content (86\u201388%) than plain sugar fondant due to the moisture from condensed milk. It is used for filling <a href=\"\/key-words\/caramel\/\">caramels<\/a>, glazing cakes, and as a standalone confection. <a href=\"\/key-words\/shelf-life\/\">Shelf life<\/a> is shorter than plain fondant due to the dairy component.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cream fondant (\u041f\u043e\u043c\u0430\u0434\u0430 \u0432\u0435\u0440\u0448\u043a\u043e\u0432\u0430) is a GOST recipe for a rich, dairy-flavored fondant made with sugar, glucose syrup, and condensed or evaporated milk. The milk component gives this fondant a creamy color, a softer texture, and a distinctive caramel-dairy flavor compared to plain sugar fondant. Recipe per 10 kg of finished fondant Granulated sugar (TS&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/cream-fondant-vershkova-pomada-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Cream Fondant (Vershkova Pomada) 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":[12],"tags":[199,198,196,46],"class_list":["post-525","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-condensed-milk","tag-fondant","tag-gost-recipe","tag-semi-finished-product"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cream Fondant (Vershkova) GOST Recipe<\/title>\n<meta name=\"description\" content=\"Cream fondant GOST recipe with condensed milk - rich dairy-flavored confectionery coating. 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