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Barebells Creamy Crisp vectis proteica

Barebells Creamy Crisp vectis proteica
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Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 200 kcal
10% DV
Adeps totalis 8.0g
12% DV
Adeps monoinsaturatus2.6g
Adeps polyinsaturatus0.8g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 16.0g
5% DV
Fibra3.0g
Amylum11.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum2.0g
Proteinum vegetabile2.0g

De

Gustamentum notae Barebells, vectis proteica cum carbohydratis et adipe moderatis, atque saccharo humiliore quam pleraeque vectes dulciariae communes.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum22.0mg4%
Folatum (B9)18.0mcg5%
Niacinum (B3)0.6mg4%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.3mg23%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.5mcg21%
Vitaminum B60.1mg5%
Vitaminum D0.5mcg3%
Vitaminum E0.8mg5%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.5mg8%
Magnesium35.0mg8%
Phosphorus160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.2mg11%

Vectis Proteica Barebells Creamy Crisp

Praenotatio


Haec vectis ad frangendum nitide, centrum molle cremoris, et finem cacao moderatum componitur. Structura simplex est, sed aequilibrium exactum: proteina lactea ad corpus, additamenta crocantia ad contrarium, et butyrum cacao ad consistentiam firmam nitidamque. Edenda est ut dulciarium compositum, non ut densus bloculus proteicus.

Elementa essentialia recipe


  • Categoria ferculi: Vectis proteica

  • Culina sive origo: Dulciaria contemporanea inspiratione Nordica

  • Genus cursus: Gustatio levis

  • Portio effecta: 1 vectis

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totum: 1 hora 30 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Libra digitalis

  • Parvus catinus calori resistens

  • Parva cacabus

  • Spathula siliconea

  • Forma vectis vel parva forma rectangularis

  • Charta pergamena

  • Refrigeratorium


    • Ingredientia



    Basis proteica


  • 16 g proteini lactei

  • 10 g hydrolysati collageni

  • 6 g edulcorantis

  • 5 g pulveris lactis integri

  • 2 g salis

  • 2 g aromatis

  • 4 g glyceroli

  • 2 g emulsificantis


    • Pars crocans et pinguis


  • 4 g soy crisp

  • 2 g olei helianthi

  • 2 g butyri cacao

  • 2 g massae cacao


    • Methodus


  • 1. Instrue parvam formam rectangularem charta pergamena. Forma debet capere vectem circiter 55 g in bloculo nitido aequali.


  • 2. In catino calori resistente, coniunge proteinum lacteum, hydrolysatum collageni, edulcorantem, pulverem lactis integri, sal, aroma, et emulsificantem. Permisce diligenter per 1 minutum donec pulveres aequaliter distributi sint et mixtura colore uniformis sit.


  • 3. Adde glycerolum et spathula per 1 minutum misce. Mixtura incipere debet coire in pastam levem et flexibilem sine loculis siccis.


  • 4. In parva cacabo super ignem humilem, liquesce simul butyrum cacao, massam cacao, et oleum helianthi per 2 ad 3 minuta, leniter movendo donec omnino fluida et nitida sint. Remove ab igne statim ut mixtura homogenea est; noli nimis calefacere.


  • 5. Infunde partem pinguem liquefactam in mixturam proteicam et fortiter move per 1 ad 2 minuta donec massa levis, cohaerens, et leviter tenax fiat. In fine soy crisp involve, tantum donec aequaliter distributum sit et adhuc integrum maneat.


  • 6. Comprimes mixturam in formam praeparatam uno strato. Spathula firmiter compinge ut superficies plana sit et margines puri sint. Vectis densa et unita esse debet, partibus crocantibus per totam massam suspensis potius quam contritis.


  • 7. Refrigera per 1 horam, vel donec vectis omnino consistat et ad tactum firma sit. E forma pure exire debet et marginem rectum servare cum eximitur.


    • Instructio et servitium


    Exime vectem e forma et integrum serve, vel cultro acuto seca ad sectionem transversam nitidam. Finis debet esse levis et compactus, cum additamentis crocantibus visibilibus et nitore cacao moderato.

    Notae professionales


  • Partem pinguem tantum fluidam serva; calor nimius saporem hebetat et consistentiam infirmat.

  • Vectis a compressione pendet. Pressio insufficiens texturam friabilem et morsum inaequalem dat.

  • Soy crisp ultimo adde et breviter involve ut crocantia destinata serventur.
    • Sine GlutineAequilibrata
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