{"id":557,"date":"2026-03-28T15:37:11","date_gmt":"2026-03-28T20:37:11","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=557\/"},"modified":"2026-03-28T15:37:11","modified_gmt":"2026-03-28T20:37:11","slug":"basic-sugar-syrup-gost-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/basic-sugar-syrup-gost-recipe\/","title":{"rendered":"Basic Sugar Syrup GOST Recipe"},"content":{"rendered":"<p><strong>Basic <a href=\"\/key-words\/sugar-syrup\/\">sugar syrup<\/a><\/strong> (\u0426\u0443\u043a\u0440\u043e\u0432\u0438\u0439 \u0441\u0438\u0440\u043e\u043f) is a GOST recipe for the simplest and most fundamental <a href=\"\/key-words\/syrup\/\">syrup<\/a> in confectionery \u2014 a solution of <a href=\"\/key-words\/sugar\/\">sucrose<\/a> in water, boiled to a specified concentration. This <a href=\"\/key-words\/semi-finished-product\/\">semi-finished product<\/a> serves as the starting point for fondant production, <a href=\"\/key-words\/caramel\/\">caramel<\/a> cooking, and dozens of other confectionery processes.<\/p>\n<h2>Recipe per 10 kg<\/h2>\n<ul>\n<li><a href=\"\/key-words\/sugar\/\">Granulated sugar<\/a> (TS 99.85%) \u2014 7.430 kg<\/li>\n<li>Water \u2014 2.600 kg<\/li>\n<\/ul>\n<h2>Technological map<\/h2>\n<p><a href=\"\/key-words\/sugar\/\">Sugar<\/a> is dissolved in water over medium heat with stirring until clear. The solution is brought to a boil and any foam is skimmed off. The syrup is then boiled to the target concentration \u2014 measured by refractometer (Brix), thermometer, or the traditional &#8220;stage&#8221; method (thread, soft ball, hard ball, crack, etc.).<\/p>\n<p>Common target concentrations for different applications:<\/p>\n<ul>\n<li><strong>50% TS<\/strong> \u2014 light soaking syrup for cakes<\/li>\n<li><strong>65\u201370% TS<\/strong> \u2014 medium syrup for <a href=\"\/key-words\/fondant\/\">fondant<\/a> and cream production<\/li>\n<li><strong>78\u201380% TS<\/strong> \u2014 thick syrup for confectionery and preservation<\/li>\n<li><strong>95\u201397% TS<\/strong> \u2014 <a href=\"\/key-words\/caramel\/\">caramel<\/a> mass (hard crack stage, 150\u2013160 \u00b0C)<\/li>\n<\/ul>\n<p>The relationship between boiling temperature and concentration is well-established: 100 \u00b0C \u2248 0% sugar, 103 \u00b0C \u2248 80%, 110 \u00b0C \u2248 85%, 120 \u00b0C \u2248 90%, 140 \u00b0C \u2248 95%, 160 \u00b0C \u2248 98%. These values are approximate and depend on altitude and atmospheric pressure.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basic sugar syrup (\u0426\u0443\u043a\u0440\u043e\u0432\u0438\u0439 \u0441\u0438\u0440\u043e\u043f) is a GOST recipe for the simplest and most fundamental syrup in confectionery \u2014 a solution of sucrose in water, boiled to a specified concentration. This semi-finished product serves as the starting point for fondant production, caramel cooking, and dozens of other confectionery processes. Recipe per 10 kg Granulated sugar&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/basic-sugar-syrup-gost-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Basic Sugar 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":[196,46,169,66],"class_list":["post-557","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-gost-recipe","tag-semi-finished-product","tag-sugar-syrup","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>Basic Sugar Syrup GOST Recipe - Concentration Guide<\/title>\n<meta name=\"description\" content=\"Basic sugar syrup GOST recipe with temperature-concentration guide. 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