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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → No. 281 Glazed biscuit cake with cream → recipe No. 3 → Consolidated recipe

Consolidated recipe No. 281 Glazed biscuit cake with cream

Weight 70 g.

recipe No. 3
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 820 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 057 Creamy cream with cocoa powder	86.0	257.00	221.02	210.74	181.24
3	# 099 Lipstick	88.0	214.30	188.58	175.73	154.64
4	No. 095 Blotting syrup	50.0	173.00	86.50	141.86	70.93
5	Cocoa powder [Skurikhin]	95.0	5.70	5.42	4.67	4.44
	Total	20.4 79.6	1000.00	795.52	820.00	652.33
	Output	20.4 79.6	1000.00	795.52		652.33

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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 287 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	389.37	332.91	111.75	95.55
3	Granulated sugar	99.85	341.88	341.37	98.12	97.97
4	Raw egg yolk	46.0	341.88	157.26	98.12	45.14
5	Essence	—	2.28	—	0.65	—
6	Sign up
	Total	43.7 56.3	1589.73	894.57	456.25	256.74
	Losses 6.1%			54.57		15.66
	Output	16.0 84.0	1000.00	840.00	287.00	241.08
	Losses before baking/boiling, shrinkage 3.05001%	56.3	48.49	27.28	13.92	7.83
	Baking/boiling 33.01%		508.76		146.01
	Losses after baking/boiling, shrinkage 3.05001%	84.0	32.48	27.28	9.32	7.83

No. 057 Creamy cream with cocoa powder basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 210.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	264.90	264.50	55.83	55.74
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	198.67	147.02	41.87	30.98
4	Cocoa powder [Skurikhin]	95.0	48.02	45.62	10.12	9.61
5	Vanilla powder	99.85	2.32	2.32	0.49	0.49
6	Sign up
	Total	13.4 86.6	1012.25	876.67	213.32	184.75
	Losses 1.9%			16.67		3.51
	Output	14.0 86.0	1000.00	860.00	210.74	181.24
	Losses before baking/boiling, shrinkage 0.95049%	86.6	9.62	8.33	2.03	1.76
	Baking/boiling -0.7%		-7.06		-1.49
	Losses after baking/boiling, shrinkage 0.95049%	86.0	9.69	8.33	2.04	1.76

# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 175.73 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	46.58	—
3	Starch syrup	78.0	119.29	93.05	20.96	16.35
4	Essence	—	2.76	—	0.48	—
	Total	25.0 75.0	1182.37	887.09	207.77	155.89
	Losses 0.8%			7.09		1.25
	Output	12.0 88.0	1000.00	880.00	175.73	154.64
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.83	0.62
	Baking/boiling 14.74%		173.61		30.51
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.71	0.62

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 141.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	513.07	512.30	72.78	72.67
3	Cognac or dessert wine	—	47.95	—	6.80	—
4	Essence of rum	—	1.92	—	0.27	—
	Total	54.6 45.4	1127.32	512.30	159.92	72.67
	Losses 2.4%			12.30		1.74
	Output	50.0 50.0	1000.00	500.00	141.86	70.93
	Losses before baking/boiling, shrinkage 1.20051%	45.4	13.53	6.15	1.92	0.87
	Baking/boiling 9.11%		101.49		14.40
	Losses after baking/boiling, shrinkage 1.20051%	50.0	12.30	6.15	1.74	0.87

Consolidated recipe, k=1.032165
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 820 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	310.65	310.18	320.64	320.16
2	Raw egg white	12.0	147.17	17.66	151.91	18.23
3	Water	—	126.64	—	130.72	—
4	Flour, premium	85.5	111.75	95.55	115.34	98.62
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	104.67	87.92	108.04	90.75
6	Sign up	46.0	98.12	45.14	101.28	46.59
7	Powdered sugar	99.85	55.83	55.74	57.62	57.53
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	41.87	30.98	43.21	31.98
9	Starch syrup	78.0	20.96	16.35	21.64	16.88
10	Cocoa powder [Skurikhin]	95.0	14.79	14.05	15.27	14.51
11	Sign up	—	7.15	—	7.38	—
12	Essence	—	1.14	—	1.18	—
13	Vanilla powder	99.85	0.49	0.49	0.50	0.50
14	Citric acid (E330)	98.0	0.44	0.43	0.45	0.44
15	Essence of rum	—	0.27	—	0.28	—
	Total		1041.94	674.49	1075.46	696.19
	Total phase loss 3.3%			22.16
	Other losses 3.1%					21.69
	General losses 6.3%					43.86
	Output	79.6	820.00	652.33	820.00	652.33

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Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:

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

Consolidated recipe No. 281 Glazed biscuit cake with cream

Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:

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