Agar jelly (Желе на агарі) is a GOST industrial recipe for an agar-based jelly mass widely used in confectionery production, public catering, and other food manufacturing sectors.
Recipe per 10 kg of finished jelly mass
- Granulated sugar (TS 99.85%) — 4.143 kg
- Agar (dry) — 0.145 kg
- Citric acid (TS 91.2%) — 0.073 kg
- Flavoring — 0.010 kg
- Food coloring — as needed
- Water — to achieve target total solids
Technological map
Agar is soaked in cold water for 2–4 hours until fully swollen. The swollen agar is combined with sugar and water, then heated to boiling with constant stirring until completely dissolved. The solution is boiled for 5–10 minutes to achieve the target concentration. Citric acid is added after the mass cools to 70–80 °C (adding acid at higher temperatures can hydrolyze the agar and weaken the gel). Flavoring and coloring are added at the same stage.
The finished mass is poured into molds or deposited as needed. Gelling occurs upon cooling to approximately 35–40 °C. The gel is firm, elastic, and transparent. Final total solids: approximately 73–75%.
TS = total solids. For more on agar properties and grades, see E406 Agar-Agar.