Sugar-agar syrup (Цукрово-агаровий сироп) is a GOST recipe for a concentrated sugar syrup with dissolved agar — a key semi-finished product used in the production of marshmallow (zefir), soufflé 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 99.85%) — 6.150 kg
- Glucose syrup (TS 78%) — 1.540 kg
- Agar (dry, gel strength 900–1100) — 0.085 kg
- Water — 2.800 kg
Technological map
Agar is soaked in cold water for 2–4 hours until fully swollen. The swollen agar is combined with sugar and glucose syrup, then heated to a full boil with constant stirring. The syrup is boiled for 5–10 minutes to fully dissolve the agar and concentrate the solution. The target boiling endpoint depends on the intended application: 108–110 °C for marshmallow and soufflé production, 110–112 °C for firmer jelly masses.
The hot syrup must be used immediately — it is poured into whipped egg whites or albumin for marshmallow production, or directly into molds for jelly confections. The glucose syrup acts as an anti-crystallizer, preventing sugar crystallization in the finished product. Total solids of the finished syrup: 78–85% depending on concentration.