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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → No. 279 Biscuit cake with protein cream, glazed with lipstick → recipe number 1 → Consolidated recipe

Consolidated recipe No. 279 Biscuit cake with protein cream, glazed with lipstick

Weight 65 g.

recipe number 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 530.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 005 Sponge cake round	84.0	190.00	159.60	100.83	84.70
3	# 099 Lipstick	88.0	146.00	128.48	77.48	68.18
4	Fruit filling	74.0	146.00	108.04	77.48	57.34
5	№059 Cream "Charlotte" (main)	75.0	146.00	109.50	77.48	58.11
6	Sign up
	Total	23.4 76.6	1000.00	766.02	530.70	406.53
	Output	23.4 76.6	1000.00	766.02		406.53

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№059 Cream "Charlotte" (main) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	422.23	354.67	32.72	27.48
3	Vanilla powder	99.85	4.10	4.09	0.32	0.32
4	Cognac or dessert wine	—	1.64	—	0.13	—
	Total	25.0 75.0	1022.08	766.09	79.19	59.36
	Losses 2.1%			16.09		1.25
	Output	25.0 75.0	1000.00	750.00	77.48	58.11
	Losses before baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.83	0.62
	Baking/boiling 0.06%		0.62		0.048
	Losses after baking/boiling, shrinkage 1.05007%	75.0	10.73	8.04	0.83	0.62

№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 181.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	58.97	7.08
3	Vanilla powder	99.85	24.37	24.33	4.42	4.42
4	water	—	18.29	—	3.32	—
	Total	30.0 70.0	1017.31	712.11	184.64	129.25
	Losses 1.7%			12.11		2.20
	Output	30.0 70.0	1000.00	700.00	181.50	127.05
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.57	1.10
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	1.57	1.10

No. 005 Sponge cake round basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 100.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	39.26	33.57
3	Granulated sugar	99.85	341.88	341.37	34.47	34.42
4	Raw egg yolk	46.0	341.88	157.26	34.47	15.86
5	Essence	—	2.28	—	0.23	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	160.30	90.20
	Losses 6.1%			54.57		5.50
	Output	16.0 84.0	1000.00	840.00	100.83	84.70
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	4.89	2.75
	Baking/boiling 33.01%		508.76		51.30
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	3.28	2.75

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	20.54	—
3	Starch syrup	78.0	119.29	93.05	9.24	7.21
4	Essence	—	2.76	—	0.21	—
	Total	25.0 75.0	1182.37	887.09	91.61	68.73
	Losses 0.8%			7.09		0.55
	Output	12.0 88.0	1000.00	880.00	77.48	68.18
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.37	0.27
	Baking/boiling 14.74%		173.61		13.45
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.31	0.27

No. 060 Charlotte syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	420.90	50.51	19.38	2.33
3	Chicken eggs [chicken egg] [2]	27.0	112.24	30.30	5.17	1.40
	Total	38.9 61.1	1164.48	711.21	53.60	32.74
	Losses 3.6%			25.61		1.18
	Output	31.4 68.6	1000.00	685.60	46.03	31.56
	Losses before baking/boiling, shrinkage 1.80017%	61.1	20.96	12.80	0.96	0.59
	Baking/boiling 10.92%		124.84		5.75
	Losses after baking/boiling, shrinkage 1.80017%	68.6	18.67	12.80	0.86	0.59

Consolidated recipe, k=1.039926
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 530.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	243.09	242.72	252.79	252.41
2	Raw egg white	12.0	110.67	13.28	115.09	13.81
3	Fruit filling	74.0	77.48	57.34	80.58	59.63
4	Flour, premium	85.5	39.26	33.57	40.83	34.91
5	Raw egg yolk	46.0	34.47	15.86	35.85	16.49
6	Sign up	84.0	32.72	27.48	34.02	28.58
7	water	—	23.86	—	24.81	—
8	Fresh whole milk the weight ratio of fat 3.2%	12.0	19.38	2.33	20.15	2.42
9	Fruit	70.0	15.92	11.14	16.56	11.59
10	Starch syrup	78.0	9.24	7.21	9.61	7.50
11	Sign up	27.0	5.17	1.40	5.37	1.45
12	Vanilla powder	99.85	4.74	4.73	4.93	4.92
13	Essence	—	0.44	—	0.46	—
14	Citric acid (E330)	98.0	0.15	0.15	0.16	0.16
15	Cognac or dessert wine	—	0.13	—	0.13	—
	Total		616.72	417.20	641.34	433.86
	Total phase loss 2.6%			10.68
	Other losses 3.8%					16.66
	General losses 6.3%					27.33
	Output	76.6	530.70	406.53	530.70	406.53

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Recipe on No. 279 Biscuit cake with protein cream, glazed with lipstick contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe No. 279 Biscuit cake with protein cream, glazed with lipstick

Recipe on No. 279 Biscuit cake with protein cream, glazed with lipstick contained in handbooks:

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