Fruit mass (Фруктова маса) is a GOST recipe for a concentrated fruit-based confectionery semi-finished product used as a filling for candies, a layer in cakes, and a base for fruit-flavored confections. It is prepared by cooking fruit purée with sugar and pectin to a thick, spreadable consistency.
Recipe per 1 ton of finished mass
- Apple purée (TS 10%) — 500.0 kg
- Granulated sugar (TS 99.85%) — 500.0 kg
- Glucose syrup (TS 78%) — 100.0 kg
- Pectin — per recipe (typically 5–10 kg)
- Citric acid — per recipe
- Flavoring — per recipe
- Food coloring — per recipe
Technological notes
Apple purée is the most common base due to its high natural pectin content and neutral flavor that blends well with other fruit flavorings. The purée is combined with sugar and glucose syrup and boiled in a vacuum cooker or open kettle to a total solids content of 78–82%. The glucose syrup prevents crystallization during storage. Additional pectin may be added to achieve the desired gel strength and consistency.
Citric acid and flavorings are added after the mass cools to 70–80 °C. The finished mass should be smooth, glossy, and hold its shape when deposited. It is used for fruit-flavored jelly candies, fillings for chocolates and caramels, and as a component of layered confectionery products.