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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №081 "Biscuit" cake with butter and protein cream → recipe number 1 → Consolidated recipe

Consolidated recipe: №081 "Biscuit" cake with butter and protein cream

Weight 1 kg and more.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 95.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 046 Creamy cream (basic)	86.0	240.00	206.40	22.87	19.67
3	№087 Protein cream (custard)	70.0	222.00	155.40	21.16	14.81
4	No. 095 Blotting syrup	50.0	140.00	70.00	13.34	6.67
5	Fruit	70.0	55.00	38.50	5.24	3.67
6	Sign up
7	No. 104 Jelly	50.0	10.00	5.00	0.95	0.48
8	№002 Fried biscuit crumb	94.0	9.00	8.46	0.86	0.81
	Total	26.7 73.3	1000.00	732.72	95.30	69.83
	Output	26.7 73.3	1000.00	732.72		69.83

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List of recipes

No. 001 Biscuit (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.59 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	9.92	9.91
3	Flour, premium	85.5	281.16	240.39	8.04	6.87
4	Potato starch	80.0	69.42	55.54	1.98	1.59
5	Essence	—	3.47	—	0.10	—
	Total	37.6 62.4	1279.69	798.72	36.59	22.84
	Losses 6.1%			48.72		1.39
	Output	25.0 75.0	1000.00	750.00	28.59	21.44
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	1.12	0.70
	Baking/boiling 16.78%		208.18		5.95
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.93	0.70

No. 046 Creamy cream (basic) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 22.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	6.37	6.36
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	4.78	3.54
4	Vanilla powder	99.85	5.15	5.14	0.12	0.12
5	Cognac or dessert wine	—	1.72	—	0.039	—
	Total	13.8 86.2	1016.69	876.65	23.25	20.05
	Losses 1.9%			16.65		0.38
	Output	14.0 86.0	1000.00	860.00	22.87	19.67
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.22	0.19
	Baking/boiling -0.26%		-2.65		-0.061
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.22	0.19

№087 Protein cream (custard) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 21.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	6.87	0.82
3	Vanilla powder	99.85	24.37	24.33	0.52	0.51
4	water	—	18.29	—	0.39	—
	Total	30.0 70.0	1017.31	712.11	21.52	15.07
	Losses 1.7%			12.11		0.26
	Output	30.0 70.0	1000.00	700.00	21.16	14.81
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.18	0.13
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.18	0.13

No. 095 Blotting syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	6.85	6.84
3	Cognac or dessert wine	—	47.95	—	0.64	—
4	Essence of rum	—	1.92	—	0.026	—
	Total	54.6 45.4	1127.32	512.30	15.04	6.84
	Losses 2.4%			12.30		0.16
	Output	50.0 50.0	1000.00	500.00	13.34	6.67
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.18	0.082
	Baking/boiling 9.11%		101.49		1.35
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.16	0.082

No. 104 Jelly basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.39	0.39
3	Starch syrup	78.0	103.34	80.61	0.10	0.077
4	Agar (E406)	85.0	10.34	8.79	0.010	0.008
5	Essence	—	3.10	—	0.003	—
6	Sign up
7	Food paint	—	1.00	—	0.001	—
	Total	50.0 50.0	1010.08	505.04	0.96	0.48
	Losses 1.0%			5.04		0.005
	Output	50.0 50.0	1000.00	500.00	0.95	0.48
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.005	0.002
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.005	0.002

№002 Fried biscuit crumb basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 0.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.38	0.38
3	Flour, premium	85.5	356.18	304.53	0.31	0.26
4	Potato starch	80.0	87.95	70.36	0.075	0.060
5	Essence	—	4.40	—	0.004	—
	Total	37.6 62.4	1621.13	1011.83	1.39	0.87
	Losses 7.1%			71.83		0.062
	Output	6.0 94.0	1000.00	940.00	0.86	0.81
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.049	0.031
	Baking/boiling 33.6%		525.38		0.45
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.033	0.031

Consolidated recipe, k=1.040431
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 95.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	31.29	31.24	32.55	32.50
2	Melange	27.0	17.17	4.64	17.86	4.82
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.95	10.04	12.43	10.44
4	Powdered sugar	99.85	8.66	8.65	9.01	9.00
5	water	—	8.37	—	8.71	—
6	Sign up	85.5	8.34	7.13	8.68	7.42
7	Raw egg white	12.0	6.87	0.82	7.15	0.86
8	Fruit	70.0	5.24	3.67	5.45	3.82
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.78	3.54	4.97	3.68
10	Potato starch	80.0	2.06	1.65	2.14	1.71
11	Sign up	—	0.68	—	0.71	—
12	Vanilla powder	99.85	0.63	0.63	0.66	0.66
13	Essence	—	0.11	—	0.11	—
14	Starch syrup	78.0	0.10	0.077	0.10	0.080
15	Essence of rum	—	0.026	—	0.027	—
16	Sign up	85.0	0.010	0.008	0.010	0.009
17	Citric acid (E330)	98.0	0.002	0.002	0.002	0.002
18	Food paint	—	0.001	—	0.001	—
	Total		106.29	72.09	110.58	75.00
	Total phase loss 3.1%			2.26
	Other losses 3.9%					2.91
	General losses 6.9%					5.18
	Output	73.3	95.30	69.83	95.30	69.83

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange; raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

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Recipe on №081 "Biscuit" cake with butter and protein cream contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Consolidated recipe: №081 "Biscuit" cake with butter and protein cream

Recipe on №081 "Biscuit" cake with butter and protein cream contained in handbooks:

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