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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 274 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	52.06	43.73
3	# 099 Lipstick	88.0	146.00	128.48	40.00	35.20
4	Fruit filling	74.0	146.00	108.04	40.00	29.60
5	№074 Cream "Glace"	78.0	146.00	113.88	40.00	31.20
6	Sign up
	Total	23.0 77.0	1000.00	770.40	274.00	211.09
	Output	23.0 77.0	1000.00	770.40		211.09

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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 93.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	324.88	38.99	30.44	3.65
3	Vanilla powder	99.85	24.37	24.33	2.28	2.28
4	water	—	18.29	—	1.71	—
	Total	30.0 70.0	1017.31	712.11	95.33	66.73
	Losses 1.7%			12.11		1.14
	Output	30.0 70.0	1000.00	700.00	93.71	65.60
	Losses before baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.81	0.57
	Losses after baking/boiling, shrinkage 0.85059%	70.0	8.65	6.06	0.81	0.57

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 52.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	20.27	17.33
3	Granulated sugar	99.85	341.88	341.37	17.80	17.77
4	Raw egg yolk	46.0	341.88	157.26	17.80	8.19
5	Essence	—	2.28	—	0.12	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	82.76	46.57
	Losses 6.1%			54.57		2.84
	Output	16.0 84.0	1000.00	840.00	52.06	43.73
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	2.52	1.42
	Baking/boiling 33.01%		508.76		26.49
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	1.69	1.42

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 40 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	10.60	—
3	Starch syrup	78.0	119.29	93.05	4.77	3.72
4	Essence	—	2.76	—	0.11	—
	Total	25.0 75.0	1182.37	887.09	47.30	35.49
	Losses 0.8%			7.09		0.28
	Output	12.0 88.0	1000.00	880.00	40.00	35.20
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.19	0.14
	Baking/boiling 14.74%		173.61		6.95
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.16	0.14

№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 40 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.48	394.89	15.82	15.80
3	Chicken eggs [chicken egg] [2]	27.0	237.29	64.07	9.49	2.56
4	Vanilla powder	99.85	3.95	3.94	0.16	0.16
5	Cognac or dessert wine	—	1.98	—	0.079	—
	Total	23.1 76.9	1034.18	795.10	41.37	31.81
	Losses 1.9%			15.10		0.60
	Output	22.0 78.0	1000.00	780.00	40.00	31.20
	Losses before baking/boiling, shrinkage 0.94971%	76.9	9.82	7.55	0.39	0.30
	Baking/boiling 1.43%		14.68		0.59
	Losses after baking/boiling, shrinkage 0.94971%	78.0	9.68	7.55	0.39	0.30

Consolidated recipe, k=1.043198
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 274 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	126.32	126.13	131.78	131.58
2	Raw egg white	12.0	57.14	6.86	59.61	7.15
3	Fruit filling	74.0	40.00	29.60	41.73	30.88
4	Flour, premium	85.5	20.27	17.33	21.15	18.08
5	Raw egg yolk	46.0	17.80	8.19	18.57	8.54
6	Sign up	84.0	15.82	13.29	16.50	13.86
7	water	—	12.32	—	12.85	—
8	Chicken eggs [chicken egg] [2]	27.0	9.49	2.56	9.90	2.67
9	Fruit	70.0	8.22	5.75	8.58	6.00
10	Starch syrup	78.0	4.77	3.72	4.98	3.88
11	Sign up	99.85	2.44	2.44	2.55	2.54
12	Essence	—	0.23	—	0.24	—
13	Cognac or dessert wine	—	0.079	—	0.083	—
14	Citric acid (E330)	98.0	0.079	0.078	0.083	0.081
	Total		314.99	215.95	328.59	225.28
	Total phase loss 2.3%			4.86
	Other losses 4.1%					9.33
	General losses 6.3%					14.19
	Output	77.0	274.00	211.09	274.00	211.09

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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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