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Salte Peanut Crisp proteinbarer

Salte Peanut Crisp proteinbarer
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Næringsindhold

Pr. portion på 110 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 410 kcal
21% DV
Fedt i alt 18.0g
28% DV
Enkeltumættede fedtsyrer7.3g
Flerumættede fedtsyrer2.5g
Mættede fedtsyrer8.0g
Transfedtsyrer0.2g
Kulhydrat i alt 34.0g
11% DV
Kostfibre6.0g
Stivelse24.0g
Sukkerarter4.0g
Protein 40.0g
80% DV
Animalsk protein30.0g
Vegetabilsk protein10.0g

Om

To Barebells-proteinbarer ses her: én Salty Peanut og én Creamy Crisp. Tilsammen giver de et højt proteinindhold med moderate mængder kulhydrat og fedt samt relativt lavt sukkerindhold for et par snackbarer.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin8.0mcg27%
Cholin38.0mg7%
Folat40.0mcg10%
Niacin3.6mg23%
Pantothensyre1.4mg28%
Riboflavin0.5mg38%
Thiamin0.2mg18%
Vitamin A90.0mcg10%
Vitamin B120.8mcg33%
Vitamin B60.3mg18%
Vitamin D1.2mcg6%
Vitamin E2.4mg16%
Vitamin K4.0mcg3%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium320.0mg32%
Kobber220.0mcg24%
Jern2.8mg16%
Magnesium70.0mg17%
Fosfor300.0mg43%
Kalium360.0mg8%
Selen12.0mcg22%
Natrium420.0mg18%
Zink2.2mg20%

Salte peanut-crisp proteinbarer

Indledning



Denne bar er bygget på en ren, koncentreret peanutprofil, løftet af kakao og en afdæmpet salt kant. Teksturen skal bevæge sig i lag: en fast chokoladeskal, et cremet indre og en sprød afslutning, der giver pænt efter ved bidet. Resultatet er præcist, moderne og uden undskyldninger direkte.

Det vigtigste om opskriften



  • Retkategori: Proteinbar

  • Køkken eller oprindelse: Moderne konfekture

  • Måltidstype: Snack

  • Udbytte: 1 bar

  • Portionsstørrelse: 110 g

  • Forberedelsestid: 20 minutter

  • Tilberedningstid: 10 minutter

  • Samlet tid: 30 minutter

  • Sværhedsgrad: Middel


    • Udstyr



  • Lille varmefast skål

  • Lille gryde

  • Silikonespatel

  • Digitalvægt

  • 1 barform eller lille brødform foret med bagepapir, kapacitet på 110 g

  • Finmasket si


    • Ingredienser



    Peanut-proteinbase


  • 18 g mælkeprotein

  • 12 g kollagenhydrolysat

  • 10 g sødemiddel

  • 10 g peanut, fintmalet

  • 8 g sødmælkspulver

  • 6 g soja-proteinisolat

  • 5 g polydextrose

  • 4 g hvedemel

  • 2 g salt

  • 3 g naturlig aroma

  • 4 g emulgator


    • Sprød og chokoladebase


  • 8 g kakaosmør

  • 8 g palmekerneolie

  • 6 g kakaomasse

  • 4 g solsikkeolie

  • 4 g puffede ris


    • Fremgangsmåde



  • 1. Beklæd om nødvendigt en barform på 110 g med en tilpasset strimmel bagepapir. Stil den til side et køligt sted, så fyldet sætter sig jævnt.


  • 2. Bland mælkeprotein, kollagenhydrolysat, sødemiddel, fintmalet peanut, sødmælkspulver, soja-proteinisolat, polydextrose, hvedemel, salt, naturlig aroma og emulgator i en lille skål. Bland grundigt med en spatel, indtil pulveringredienserne er jævnt fordelt, og der ikke er nogen lyse striber tilbage.


  • 3. Smelt kakaosmør, palmekerneolie, kakaomasse og solsikkeolie sammen i en lille gryde ved laveste varme i 2 til 3 minutter under konstant omrøring. Blandingen skal blive glat, blank og helt flydende uden synlige faste stykker.


  • 4. Hæld den smeltede fedtblanding over de tørre ingredienser, og arbejd straks med spatlen, indtil der dannes en tæt, ensartet masse. Vend de puffede ris i til sidst, så de forbliver intakte, og blandingen bevarer en tydelig sprødhed.


  • 5. Tryk blandingen fast ned i den klargjorte form i et jævnt lag, og brug bagsiden af spatlen til at fjerne hulrum. Overfladen skal være plan, kompakt og fri for revner.


  • 6. Køl i 15 til 20 minutter, indtil baren er fast at røre ved og slipper formen rent. Den færdige tekstur skal kunne skæres uden at smuldre, men stadig give efter med et rent bid.


    • Anretning og servering



    Tag baren ud af formen, og servér den hel, eller skær den med en varm kniv for en skarpere kant. Præsenter den enkelt med chokoladeoverfladen intakt og det sprøde indre bevaret.

    Professionelle noter



  • Den tørre blanding skal være homogen, før fedtet tilsættes; enhver ujævnhed vil kunne mærkes i det færdige bid.

  • Hold de smeltede fedtstoffer netop flydende, ikke varme, så baren sætter sig med en ren, tæt struktur frem for en fedtet finish.

  • Det er afgørende at trykke massen godt sammen: baren skal holde formen uden at blive så kompakt, at den bliver hård.
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