Tirazh syrup (Тиражний сироп) is a GOST recipe for a concentrated sugar syrup used to create a thin, glossy sugar glaze on the surface of gingerbread (pryaniki), honey cakes (kovryzhka), and other baked confections. The name “tirazh” comes from the French “tirage” — referring to the process of coating products in hot syrup.
Recipe per 10 kg
- Granulated sugar (TS 99.85%) — 7.500 kg
- Water — 2.500 kg
Technological map
Sugar is dissolved in water and boiled to a concentration of 78–80% total solids (approximately 108–110 °C). The hot syrup is maintained at 85–90 °C during the glazing process. Freshly baked gingerbread pieces (still warm, at 45–50 °C) are placed in a rotating drum or mixing bowl, and the hot tirazh syrup is poured over them while they are gently tumbled.
As the products cool, the thin layer of syrup crystallizes on the surface, forming a characteristic white, matte sugar coating that gives glazed gingerbread its distinctive appearance. The crystallization rate depends on the syrup temperature, product temperature, and ambient humidity. A properly applied tirazh glaze should be thin (0.5–1 mm), even, and cover the entire surface without pooling. The glaze also acts as a moisture barrier, helping to extend the shelf life of the gingerbread.