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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 No. 3 → Consolidated recipe

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

Weight 65 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.1 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	17.31	14.54
3	# 099 Lipstick	88.0	146.00	128.48	13.30	11.70
4	Fruit filling	74.0	146.00	108.04	13.30	9.84
5	№074 Cream "Glace"	78.0	146.00	113.88	13.30	10.37
6	Sign up
	Total	23.0 77.0	1000.00	770.40	91.10	70.18
	Output	23.0 77.0	1000.00	770.40		70.18

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№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 31.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	10.12	1.21
3	Vanilla powder	99.85	24.37	24.33	0.76	0.76
4	water	—	18.29	—	0.57	—
	Total	30.0 70.0	1017.31	712.11	31.70	22.19
	Losses 1.7%			12.11		0.38
	Output	30.0 70.0	1000.00	700.00	31.16	21.81
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.27	0.19
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.27	0.19

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 17.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	6.74	5.76
3	Granulated sugar	99.85	341.88	341.37	5.92	5.91
4	Raw egg yolk	46.0	341.88	157.26	5.92	2.72
5	Essence	—	2.28	—	0.039	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	27.52	15.48
	Losses 6.1%			54.57		0.94
	Output	16.0 84.0	1000.00	840.00	17.31	14.54
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	0.84	0.47
	Baking/boiling 33.01%		508.76		8.81
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	0.56	0.47

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	3.53	—
3	Starch syrup	78.0	119.29	93.05	1.59	1.24
4	Essence	—	2.76	—	0.037	—
	Total	25.0 75.0	1182.37	887.09	15.73	11.80
	Losses 0.8%			7.09		0.094
	Output	12.0 88.0	1000.00	880.00	13.30	11.70
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.063	0.047
	Baking/boiling 14.74%		173.61		2.31
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.054	0.047

№074 Cream "Glace" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	5.26	5.25
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	3.16	0.85
4	Vanilla powder	99.85	3.95	3.94	0.053	0.052
5	Cognac or dessert wine	—	1.98	—	0.026	—
	Total	23.1 76.9	1034.18	795.10	13.76	10.58
	Losses 1.9%			15.10		0.20
	Output	22.0 78.0	1000.00	780.00	13.30	10.37
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.13	0.10
	Baking/boiling 1.43%		14.68		0.20
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.13	0.10

Consolidated recipe, k=1.043198
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 91.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	42.00	41.94	43.81	43.75
2	Raw egg white	12.0	19.00	2.28	19.82	2.38
3	Fruit filling	74.0	13.30	9.84	13.88	10.27
4	Flour, premium	85.5	6.74	5.76	7.03	6.01
5	Raw egg yolk	46.0	5.92	2.72	6.17	2.84
6	Sign up	84.0	5.26	4.42	5.49	4.61
7	water	—	4.10	—	4.27	—
8	Chicken eggs [chicken egg] [2]	27.0	3.16	0.85	3.29	0.89
9	Fruit	70.0	2.73	1.91	2.85	2.00
10	Starch syrup	78.0	1.59	1.24	1.66	1.29
11	Sign up	99.85	0.81	0.81	0.85	0.85
12	Essence	—	0.076	—	0.079	—
13	Cognac or dessert wine	—	0.026	—	0.027	—
14	Citric acid (E330)	98.0	0.026	0.026	0.027	0.027
	Total		104.73	71.80	109.25	74.90
	Total phase loss 2.3%			1.62
	Other losses 4.1%					3.10
	General losses 6.3%					4.72
	Output	77.0	91.10	70.18	91.10	70.18

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	chicken eggs; raw egg yolk; 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	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

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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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