{"id":545,"date":"2026-03-28T15:31:14","date_gmt":"2026-03-28T20:31:14","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=545\/"},"modified":"2026-03-28T15:31:14","modified_gmt":"2026-03-28T20:31:14","slug":"souffle-mass-gost-recipe-with-technological-map","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/souffle-mass-gost-recipe-with-technological-map\/","title":{"rendered":"Souffl\u00e9 Mass GOST Recipe with Technological Map"},"content":{"rendered":"<p><strong><a href=\"\/key-words\/souffle\/\">Souffl\u00e9<\/a> mass<\/strong> (\u043d\u0430\u043f\u0456\u0432\u0444\u0430\u0431\u0440\u0438\u043a\u0430\u0442 \u0441\u0443\u0444\u043b\u0435) is a GOST recipe for an aerated confectionery <a href=\"\/key-words\/semi-finished-product\/\">semi-finished product<\/a> used as a layer in cakes, a filling for pastries, and a base for standalone souffl\u00e9 confections. It combines whipped egg whites (or <a href=\"\/key-words\/albumin\/\">albumin<\/a>) with a cooked <a href=\"\/key-words\/agar\/\">agar<\/a>&#8211;<a href=\"\/key-words\/sugar-syrup\/\">sugar syrup<\/a> and a butter-based cream component.<\/p>\n<h2>Recipe per 10 kg of finished souffl\u00e9 mass<\/h2>\n<ul>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 3.310 kg<\/li>\n<li><a href=\"\/key-words\/glucose-syrup\/\">Glucose syrup<\/a> (TS 78%) \u2014 1.320 kg<\/li>\n<li><a href=\"\/key-words\/agar\/\">Agar<\/a> (dry) \u2014 0.070 kg<\/li>\n<li>Egg whites (or reconstituted <a href=\"\/key-words\/albumin\/\">albumin<\/a>) \u2014 1.240 kg<\/li>\n<li>Butter (TS 84%) \u2014 2.590 kg<\/li>\n<li>Condensed milk (TS 74%) \u2014 0.980 kg<\/li>\n<li>Citric acid \u2014 0.020 kg<\/li>\n<li><a href=\"\/key-words\/flavoring\/\">Vanilla flavoring<\/a> \u2014 0.010 kg<\/li>\n<li>Water \u2014 1.500 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p><strong>Stage 1 \u2014 Agar-sugar syrup:<\/strong> Agar is soaked in cold water for 2\u20134 hours. Sugar and glucose syrup are added, and the mixture is boiled to 110 \u00b0C.<\/p>\n<p><strong>Stage 2 \u2014 Whipping:<\/strong> Egg whites are whipped to stiff peaks. The hot agar-sugar syrup is poured in a thin stream while whipping continues at high speed until the mass cools to 40\u201345 \u00b0C and becomes light, fluffy, and firm.<\/p>\n<p><strong>Stage 3 \u2014 Cream base:<\/strong> Softened butter is whipped with condensed milk until smooth. This cream is folded into the whipped mass at 35\u201340 \u00b0C \u2014 gently, to preserve the aerated structure.<\/p>\n<p>The finished souffl\u00e9 mass is deposited into molds or spread onto <a href=\"\/key-words\/sponge-cake\/\">sponge cake<\/a> layers immediately, as the agar begins to set upon cooling. Final moisture: 22\u201326%. <a href=\"\/key-words\/shelf-life\/\">Shelf life<\/a> is limited due to the dairy and egg content \u2014 typically 36\u201372 hours at 4\u20136 \u00b0C.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Souffl\u00e9 mass (\u043d\u0430\u043f\u0456\u0432\u0444\u0430\u0431\u0440\u0438\u043a\u0430\u0442 \u0441\u0443\u0444\u043b\u0435) is a GOST recipe for an aerated confectionery semi-finished product used as a layer in cakes, a filling for pastries, and a base for standalone souffl\u00e9 confections. It combines whipped egg whites (or albumin) with a cooked agar&#8211;sugar syrup and a butter-based cream component. Recipe per 10 kg of finished souffl\u00e9&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/souffle-mass-gost-recipe-with-technological-map\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Souffl\u00e9 Mass GOST Recipe with Technological Map<\/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":[11,188,196,46,168],"class_list":["post-545","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-agar","tag-albumin","tag-gost-recipe","tag-semi-finished-product","tag-souffle"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Souffl\u00e9 Mass GOST Recipe with Technological Map<\/title>\n<meta name=\"description\" content=\"Souffl\u00e9 mass GOST recipe - aerated confectionery filling with agar, egg whites, and butter cream. 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