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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 26.5 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	6.36	5.47
3	№087 Protein cream (custard)	70.0	222.00	155.40	5.88	4.12
4	No. 095 Blotting syrup	50.0	140.00	70.00	3.71	1.86
5	Fruit	70.0	55.00	38.50	1.46	1.02
6	Sign up
7	No. 104 Jelly	50.0	10.00	5.00	0.26	0.13
8	№002 Fried biscuit crumb	94.0	9.00	8.46	0.24	0.22
	Total	26.7 73.3	1000.00	732.72	26.50	19.42
	Output	26.7 73.3	1000.00	732.72		19.42

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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 7.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	347.11	346.59	2.76	2.76
3	Flour, premium	85.5	281.16	240.39	2.24	1.91
4	Potato starch	80.0	69.42	55.54	0.55	0.44
5	Essence	—	3.47	—	0.028	—
	Total	37.6 62.4	1279.69	798.72	10.17	6.35
	Losses 6.1%			48.72		0.39
	Output	25.0 75.0	1000.00	750.00	7.95	5.96
	Losses before baking/boiling, shrinkage 3.04989%	62.4	39.03	24.36	0.31	0.19
	Baking/boiling 16.78%		208.18		1.66
	Losses after baking/boiling, shrinkage 3.04989%	75.0	32.48	24.36	0.26	0.19

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 6.36 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	278.57	278.15	1.77	1.77
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	208.92	154.60	1.33	0.98
4	Vanilla powder	99.85	5.15	5.14	0.033	0.033
5	Cognac or dessert wine	—	1.72	—	0.011	—
	Total	13.8 86.2	1016.69	876.65	6.47	5.58
	Losses 1.9%			16.65		0.11
	Output	14.0 86.0	1000.00	860.00	6.36	5.47
	Losses before baking/boiling, shrinkage 0.94977%	86.2	9.66	8.33	0.061	0.053
	Baking/boiling -0.26%		-2.65		-0.017
	Losses after baking/boiling, shrinkage 0.94977%	86.0	9.68	8.33	0.062	0.053

№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 5.88 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	1.91	0.23
3	Vanilla powder	99.85	24.37	24.33	0.14	0.14
4	water	—	18.29	—	0.11	—
	Total	30.0 70.0	1017.31	712.11	5.98	4.19
	Losses 1.7%			12.11		0.071
	Output	30.0 70.0	1000.00	700.00	5.88	4.12
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.051	0.036
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.051	0.036

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 3.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	1.90	1.90
3	Cognac or dessert wine	—	47.95	—	0.18	—
4	Essence of rum	—	1.92	—	0.007	—
	Total	54.6 45.4	1127.32	512.30	4.18	1.90
	Losses 2.4%			12.30		0.046
	Output	50.0 50.0	1000.00	500.00	3.71	1.86
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	0.050	0.023
	Baking/boiling 9.11%		101.49		0.38
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	0.046	0.023

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 0.27 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	414.25	413.63	0.11	0.11
3	Starch syrup	78.0	103.34	80.61	0.027	0.021
4	Agar (E406)	85.0	10.34	8.79	0.003	0.002
5	Essence	—	3.10	—	0.001	—
6	Sign up
7	Food paint	—	1.00	—	0.00	—
	Total	50.0 50.0	1010.08	505.04	0.27	0.13
	Losses 1.0%			5.04		0.001
	Output	50.0 50.0	1000.00	500.00	0.26	0.13
	Losses before baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.001	0.001
	Losses after baking/boiling, shrinkage 0.49913%	50.0	5.04	2.52	0.001	0.001

№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 0.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	439.72	439.06	0.10	0.10
3	Flour, premium	85.5	356.18	304.53	0.085	0.073
4	Potato starch	80.0	87.95	70.36	0.021	0.017
5	Essence	—	4.40	—	0.001	—
	Total	37.6 62.4	1621.13	1011.83	0.39	0.24
	Losses 7.1%			71.83		0.017
	Output	6.0 94.0	1000.00	940.00	0.24	0.22
	Losses before baking/boiling, shrinkage 3.5496%	62.4	57.54	35.92	0.014	0.009
	Baking/boiling 33.6%		525.38		0.13
	Losses after baking/boiling, shrinkage 3.5496%	94.0	38.21	35.92	0.009	0.009

Consolidated recipe, k=1.040431
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 26.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	8.70	8.69	9.05	9.04
2	Melange	27.0	4.77	1.29	4.97	1.34
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.32	2.79	3.46	2.90
4	Powdered sugar	99.85	2.41	2.40	2.51	2.50
5	water	—	2.33	—	2.42	—
6	Sign up	85.5	2.32	1.98	2.41	2.06
7	Raw egg white	12.0	1.91	0.23	1.99	0.24
8	Fruit	70.0	1.46	1.02	1.52	1.06
9	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.33	0.98	1.38	1.02
10	Potato starch	80.0	0.57	0.46	0.60	0.48
11	Sign up	—	0.19	—	0.20	—
12	Vanilla powder	99.85	0.18	0.18	0.18	0.18
13	Essence	—	0.029	—	0.031	—
14	Starch syrup	78.0	0.027	0.021	0.028	0.022
15	Essence of rum	—	0.007	—	0.007	—
16	Sign up	85.0	0.003	0.002	0.003	0.002
17	Citric acid (E330)	98.0	0.001	0.001	0.001	0.001
18	Food paint	—	0.00	—	0.00	—
	Total		29.55	20.05	30.75	20.86
	Total phase loss 3.1%			0.63
	Other losses 3.9%					0.81
	General losses 6.9%					1.44
	Output	73.3	26.50	19.42	26.50	19.42

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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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