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Barebells Creamy Crisp vectis proteinica

Barebells Creamy Crisp vectis proteinica
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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 monoinsaturatus2.8g
Adeps polyinsaturatus0.6g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 16.0g
5% DV
Fibra3.0g
Amylum11.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale20.0g

De

Vectis altae proteinae sine saccharo addito, cum mediocri copia carbohydratorum et pinguium. Proteinum praecipue ex lacte et collageno venit, cum ingredientibus generis chocolati ad tegumentum.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.4mg3%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg4%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg4%
Vitaminum D0.3mcg2%
Vitaminum E0.8mg5%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium28.0mg7%
Phosphorus140.0mg20%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum1.1mg10%

Barebells Creamy Crisp Protein Bar

Praenotatio


Haec barra ad structuram puram composita est: matrix proteica mollis, centrum croccans, et tenuis tunica chocolata quae cum praecisione frangitur. Eius venustas in contrariis posita est—lactea, cacao dives, et leviter salita, cum dulcedine moderata quae finem numquam confundit. Exitus est compactus, politus, et exactus.

Elementa essentialia recipe


  • Categoria ferculi: Barra proteica

  • Culina sive origo: Confectio moderna

  • Genus cursus: Gustatio levis

  • Portio effecta: 1 barra

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Media


    • Instrumenta


  • Libra digitalis

  • Parvus catinus calori resistens

  • Parva cacabus

  • Spathula siliconis

  • Forma pro barra 55 g aut parva forma rectangularis

  • Charta pergamena

  • Spathula angularis


    • Ingredientia



    Basis proteica


  • Proteina lactis, 16 g

  • Hydrolysatum collageni, 8 g

  • Polydextrosum, 7 g

  • Dulcorans, 4 g

  • Pulvis lactis integri, 5 g

  • Pulvis cacao, 2 g

  • Sal, 0.5 g

  • Aromatizans, 0.5 g

  • Emulsificans, 1 g

  • Butyrum cacao, 4 g


    • Centrum croccans


  • Soy crisp, 3 g


    • Involucrum


  • Butyrum cacao, 2 g

  • Oleum nucleorum palmae, 2 g

  • Pulvis cacao, 1 g

  • Dulcorans, 0.5 g

  • Emulsificans, 0.5 g

  • Sal, 0.5 g


    • Methodus


  • 1. Formam, si opus est, charta pergamena instrue et prope pone. Superficiem operis frigidam et siccam serva; barra formanda est antequam pinguia concrescere incipiant.

  • 2. In parvo catino calori resistente, coniunge proteina lactis, hydrolysatum collageni, polydextrosum, dulcorantem, pulverem lactis integri, pulverem cacao, salem, aromatizantem, et emulsificantem. Penitus misce ut pulveres uniformes sint et nullae striae pallidae maneant.

  • 3. Butyrum cacao pro basi proteica ad 45°C ad 50°C liquesce, deinde super mixturam siccam effunde. Constanter commisce per 1 ad 2 minuta donec pasta densa et lenis formetur. Massa cohaerere debet sine friatione et flexibilis potius quam unctuosa videri.

  • 4. Soy crisp tantum miscendo incorpora quantum satis est ut aequaliter distribuatur. Particulae croccantes distinctae manere debent nec contundendae sunt.

  • 5. Mixturam in formam in uno strato aequali comprime, spathula densans ne vacua sint. Superficiem nitide aequa. Refrigera per 10 minuta, donec satis firma sit ut e forma tolli possit sine deformatione.

  • 6. Pro involucro, butyrum cacao et oleum nucleorum palmae simul ad 45°C ad 50°C liquesce. Pulverem cacao, dulcorantem, emulsificantem, et salem irrorando misce donec involucrum lene, nitidum, et omnino dispersum sit.

  • 7. Barram e forma exime et super chartam pergamenam pone. Involucro aequaliter obtege, sinens excessum defluere. Tunica tenuis, continua, et nitore puro fixa esse debet.

  • 8. Barram in temperie cubiculi frigidi stare sine per 10 ad 15 minuta, donec involucrum firmum sit et interior pars levi masticatione cedat potius quam resistentia instar pastae.


    • Ordinatio et servitium


    Barram integram in patella angusta appone aut eam nitide in diagonali seca ad praesentationem magis compositam. Involucrum integrum manere debet, centro croccante visibili tantum ad oram sectam. Frigidam sed non gelidam exhibe, ut textura clare percipiatur.

    Notae professionales


  • Basis tantum usque ad cohaerentiam misceri debet; nimia tractatio texturam hebetabit et morsum densabit.

  • Involucrum fluidum serva sed non calidum. Calor nimius barram emolliet et tunicam confundet.

  • Elementum croccans ultimo momento incorporandum est ut definitio et fractura conserventur.
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