{"id":555,"date":"2026-03-28T15:36:44","date_gmt":"2026-03-28T20:36:44","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=555\/"},"modified":"2026-03-28T15:36:44","modified_gmt":"2026-03-28T20:36:44","slug":"sugar-agar-syrup-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/sugar-agar-syrup-gost-recipe\/","title":{"rendered":"Sugar-Agar Syrup GOST Recipe"},"content":{"rendered":"<p><strong>Sugar-agar syrup<\/strong> (\u0426\u0443\u043a\u0440\u043e\u0432\u043e-\u0430\u0433\u0430\u0440\u043e\u0432\u0438\u0439 \u0441\u0438\u0440\u043e\u043f) is a GOST recipe for a concentrated <a href=\"\/key-words\/sugar-syrup\/\">sugar syrup<\/a> with dissolved <a href=\"\/key-words\/agar\/\">agar<\/a> \u2014 a key <a href=\"\/key-words\/semi-finished-product\/\">semi-finished product<\/a> used in the production of marshmallow (zefir), <a href=\"\/key-words\/souffle\/\">souffl\u00e9<\/a> masses, <a href=\"\/key-words\/jelly-mass\/\">jelly masses<\/a>, and aerated confections. The agar provides gelling structure while the sugar syrup contributes sweetness and body.<\/p>\n<h2>Recipe per 10 kg<\/h2>\n<ul>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 6.150 kg<\/li>\n<li><a href=\"\/key-words\/glucose-syrup\/\">Glucose syrup<\/a> (TS 78%) \u2014 1.540 kg<\/li>\n<li><a href=\"\/key-words\/agar\/\">Agar<\/a> (dry, gel strength 900\u20131100) \u2014 0.085 kg<\/li>\n<li>Water \u2014 2.800 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p>Agar is soaked in cold water for 2\u20134 hours until fully swollen. The swollen agar is combined with <a href=\"\/key-words\/sugar\/\">sugar<\/a> and <a href=\"\/key-words\/glucose-syrup\/\">glucose syrup<\/a>, then heated to a full boil with constant stirring. The syrup is boiled for 5\u201310 minutes to fully dissolve the agar and concentrate the solution. The target boiling endpoint depends on the intended application: 108\u2013110 \u00b0C for marshmallow and souffl\u00e9 production, 110\u2013112 \u00b0C for firmer <a href=\"\/key-words\/jelly-mass\/\">jelly masses<\/a>.<\/p>\n<p>The hot syrup must be used immediately \u2014 it is poured into whipped egg whites or <a href=\"\/key-words\/albumin\/\">albumin<\/a> for marshmallow production, or directly into molds for jelly confections. The <a href=\"\/key-words\/glucose-syrup\/\">glucose syrup<\/a> acts as an <a href=\"\/key-words\/anti-crystallizer\/\">anti-crystallizer<\/a>, preventing sugar crystallization in the finished product. Total solids of the finished syrup: 78\u201385% depending on concentration.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sugar-agar syrup (\u0426\u0443\u043a\u0440\u043e\u0432\u043e-\u0430\u0433\u0430\u0440\u043e\u0432\u0438\u0439 \u0441\u0438\u0440\u043e\u043f) is a GOST recipe for a concentrated sugar syrup with dissolved agar \u2014 a key semi-finished product used in the production of marshmallow (zefir), souffl\u00e9 masses, jelly masses, and aerated confections. The agar provides gelling structure while the sugar syrup contributes sweetness and body. Recipe per 10 kg Granulated sugar (TS&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/sugar-agar-syrup-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Sugar-Agar Syrup 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":[11,196,46,66],"class_list":["post-555","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-agar","tag-gost-recipe","tag-semi-finished-product","tag-food-syrup"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sugar-Agar Syrup GOST Recipe with Tech Map<\/title>\n<meta name=\"description\" content=\"Sugar-agar syrup GOST recipe for marshmallow, souffl\u00e9, and jelly production. 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