{"id":527,"date":"2026-03-28T15:22:32","date_gmt":"2026-03-28T20:22:32","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=527\/"},"modified":"2026-03-28T15:22:32","modified_gmt":"2026-03-28T20:22:32","slug":"fruit-fondant-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/fruit-fondant-gost-recipe\/","title":{"rendered":"Fruit Fondant GOST Recipe"},"content":{"rendered":"<p><strong>Fruit fondant<\/strong> (\u041f\u043e\u043c\u0430\u0434\u0430 \u0444\u0440\u0443\u043a\u0442\u043e\u0432\u0430) is a GOST recipe for fondant made with fruit pur\u00e9e \u2014 typically apple \u2014 in addition to <a href=\"\/key-words\/sugar\/\">sugar<\/a> and <a href=\"\/key-words\/glucose-syrup\/\">glucose syrup<\/a>. The fruit component adds natural acidity, flavor, and <a href=\"\/key-words\/pectin\/\">pectin<\/a>, which modifies the crystallization behavior and gives this fondant a softer, more elastic texture than plain sugar fondant.<\/p>\n<h2>Recipe per 10 kg<\/h2>\n<ul>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 5.400 kg<\/li>\n<li><a href=\"\/key-words\/glucose-syrup\/\">Glucose syrup<\/a> (TS 78%) \u2014 1.080 kg<\/li>\n<li>Apple pur\u00e9e (TS 10%) \u2014 2.700 kg<\/li>\n<li><a href=\"\/key-words\/flavoring\/\">Fruit flavoring<\/a> \u2014 as needed<\/li>\n<li>Food coloring \u2014 as needed<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p>Sugar and glucose syrup are dissolved in water and boiled with apple pur\u00e9e to 115\u2013118 \u00b0C. The natural <a href=\"\/key-words\/pectin\/\">pectin<\/a> in the apple pur\u00e9e contributes to the gelling behavior. The mass is cooled on a marble table and worked mechanically until smooth. Fruit fondant sets faster than sugar fondant due to the pectin, so working speed is important. The finished fondant has a slightly translucent appearance and a pleasant fruity acidity that balances the sweetness. Total solids: 86\u201388%.<\/p>\n<p>Fruit fondant is used as a filling for <a href=\"\/key-words\/caramel\/\">caramels<\/a>, a glaze for cakes and pastries, and as a base for fruit-flavored confections. It pairs well with berry and citrus <a href=\"\/key-words\/flavoring\/\">flavorings<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fruit fondant (\u041f\u043e\u043c\u0430\u0434\u0430 \u0444\u0440\u0443\u043a\u0442\u043e\u0432\u0430) is a GOST recipe for fondant made with fruit pur\u00e9e \u2014 typically apple \u2014 in addition to sugar and glucose syrup. The fruit component adds natural acidity, flavor, and pectin, which modifies the crystallization behavior and gives this fondant a softer, more elastic texture than plain sugar fondant. Recipe per 10&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/fruit-fondant-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Fruit Fondant 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":[198,201,196,164,46],"class_list":["post-527","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-fondant","tag-fruit-filling","tag-gost-recipe","tag-pectin","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>Fruit Fondant GOST Recipe - Apple Pur\u00e9e Formulation<\/title>\n<meta name=\"description\" content=\"Fruit fondant GOST recipe with apple pur\u00e9e and natural pectin. 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