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Barebells Creamy Crisp proteinska pločica

Barebells Creamy Crisp proteinska pločica
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Nutritivne vrijednosti

Po porciji od 55 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 200 kcal
10% DV
Ukupne masti 8.0g
12% DV
Mononezasićene masti2.9g
Polinezasićene masti0.5g
Zasićene masti4.5g
Trans masti0.1g
Ukupni ugljikohidrati 18.0g
6% DV
Vlakna2.0g
Škrob14.0g
Šećeri2.0g
Proteini 20.0g
40% DV
Životinjski proteini17.0g
Biljni proteini3.0g

O proizvodu

Proteinska pločica s visokim udjelom proteina i umjerenom energetskom vrijednošću. Sadrži ponajprije mliječni protein i kolagenski hidrolizat, a šećerni alkoholi i preljev od mliječne čokolade doprinose ugljikohidratima i mastima.

Sastojci

  • mjölkprotein
  • kollagenhydrolysat
  • fyllnadsmedel (polydextros)
  • sötningsmedel (maltitol)
  • mjölkchokladöverdrag
  • palmkärnolja
  • sojaproteincrisp
  • glicerol
  • kakaosmör
  • kakao
  • naturliga aromer
  • sol

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)1.5mcg5%
Kolin18.0mg3%
Folat (B9)8.0mcg2%
Niacin (B3)0.4mg3%
Pantotenska kiselina (B5)0.3mg6%
Riboflavin (B2)0.2mg15%
Tiamin (B1)0.1mg4%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg3%
Vitamin D0.3mcg2%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij140.0mg14%
Bakar90.0mcg10%
Željezo1.2mg7%
Magnezij28.0mg7%
Fosfor120.0mg17%
Kalij170.0mg4%
Selen4.0mcg7%
Natrij180.0mg8%
Cink0.8mg7%

Barebells Creamy Crisp proteinska pločica

Uvodna napomena


Ova pločica temelji se na čistoj strukturi: mekana, proteinima bogata jezgra s izraženom notom mliječne čokolade i hrskavim dodatkom koji pločici daje karakter. Slatkoću uravnotežuju kakao i sol, dok masna faza daje čvrst, ali ne tvrd zagriz. Rezultat treba biti ujednačen, elegantan i precizan pri svakom zalogaju.

Osnove recepta


  • Vrsta jela: Proteinska pločica

  • Kuhinja/podrijetlo: Moderna konfekcija

  • Obrok: Međuobrok

  • Prinos: 1 pločica

  • Veličina porcije: 55 g

  • Vrijeme pripreme: 15 minuta

  • Vrijeme kuhanja: 10 minuta

  • Ukupno vrijeme: 25 minuta

  • Razina težine: Srednje


    • Oprema


  • Mala zdjela otporna na toplinu

  • Mali lončić

  • Silikonska špatula

  • Digitalna vaga

  • Kalup za pločicu ili mali pravokutni kalup, kapaciteta oko 55 g

  • Papir za pečenje


    • Sastojci


    Proteinska masa


  • 18 g mliječnog proteina

  • 8 g kolagenskog hidrolizata

  • 6 g polidekstroze

  • 5 g maltitola

  • 2 g glicerola

  • 1 g prirodnih aroma

  • 0,5 g soli


    • Hrskavi dodatak


  • 4 g hrskavog sojinog proteina


    • Vanjski omotač


  • 7 g preljeva od mliječne čokolade

  • 2 g ulja palminih koštica

  • 1 g kakaovog maslaca

  • 1 g kakaa


    • Postupak


  • 1. Pripremite mali kalup obložen papirom za pečenje. Točno izvažite sve sastojke i držite ih odvojene po komponentama.


  • 2. U zdjeli pomiješajte mliječni protein, kolagenski hidrolizat, polidekstrozу, maltitol, glicerol, prirodne arome i sol. Obrađujte masu špatulom 2–3 minute dok ne postane ujednačena, gusta i kompaktna. Treba biti podatna za oblikovanje, ali ne ljepljiva.


  • 3. Umiješajte hrskavi sojin protein i vrlo kratko obradite, oko 15 sekundi, tako da se hrskavi dodatak rasporedi bez mrvljenja.


  • 4. Čvrsto utisnite masu u kalup u ravnomjernu pločicu od oko 55 g. Posebno pritisnite kutove kako bi površina bila glatka i kompaktna. Hladite 10 minuta dok ne postane čvrsta i elastična na dodir.


  • 5. Pažljivo otopite preljev od mliječne čokolade, ulje palminih koštica i kakaov maslac na laganoj vatri do potpuno glatke mase, oko 40–45 °C. Umiješajte kakao dok glazura ne postane sjajna i ujednačena. Treba biti tekuća, ali ne toliko topla da omekša jezgru.


  • 6. Izvadite pločicu iz kalupa i ravnomjerno je prekrijte čokoladnom masom. Pustite da višak kratko iscuri kako bi površina ostala tanka i čista. Stavite pločicu na papir i ostavite da se stegne 5–7 minuta, dok preljev ne postane čvrst i suh na dodir.


    • Serviranje i posluživanje


    Poslužite pločicu cijelu, s glatkom čokoladnom površinom okrenutom prema gore, a čist rez napravite samo ako se dijeli. Treba pružiti jasan otpor u ovojnici, nakon čega slijedi mekana, kremasta jezgra i diskretna hrskavost u sredini.

    Profesionalne napomene


  • Masa mora biti dovoljno kompaktna da nosi hrskavi dodatak; ako je previše mekana, pločica gubi strukturu.

  • Preljev od mliječne čokolade treba biti tanak i ujednačen, nikada debeo, kako bi se sačuvao čist zagriz.

  • Hlađenje je ključno: prekratko vrijeme uzrokuje deformaciju, a predugo čini pločicu nepotrebno tvrdom.
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