Jelly mass (Желейна маса) is an old GOST recipe for a fruit jelly mass widely used in confectionery production for candies, cookies, cakes, and desserts. This formulation is calculated per 1 ton output.
Recipe per 1 ton of finished jelly mass
- Granulated sugar (TS 99.85%) — 414.3 kg
- Glucose syrup (TS 78.00%) — 124.3 kg
- Agar (dry) — 10.4 kg
- Citric acid (TS 91.2%) — 12.0 kg
- Flavoring — per recipe
- Food coloring — per recipe
- Water — to achieve target total solids
Technological notes
Agar is soaked in cold water for 2–4 hours, then dissolved by boiling with sugar and glucose syrup. The mass is boiled to a total solids content of approximately 73–77%. Citric acid is added after cooling to 70–80 °C to prevent acid hydrolysis of the agar. Flavoring and coloring are added at the same stage. The mass is then deposited into molds or used as a filling/coating.
The glucose syrup in this formulation serves as an anti-crystallizer — preventing sugar crystallization in the finished jelly. The ratio of sugar to glucose syrup can be adjusted depending on the desired sweetness, texture, and shelf life of the final product.
TS = total solids. For more on jelly types and gelling agents, see related articles.