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Salty Peanut Protein Bar

Salty Peanut Protein Bar
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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 monoinsaturatus3.2g
Adeps polyinsaturatus1.2g
Adeps saturatus3.5g
Adeps trans0.1g
Carbohydrata totalia 17.0g
6% DV
Fibra3.0g
Amylum12.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale13.0g
Proteinum mixtum / processum4.0g
Proteinum vegetabile3.0g

De

Barra proteica sapore arachidis, cum 20 g protein per portionem. Modicum pinguedinis habet et minus sacchari propter formulam sine saccharo addito.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum22.0mg4%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.8mg11%
Acidum pantothenicum (B5)0.7mg14%
Riboflavinum (B2)0.3mg19%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg6%
Vitaminum D0.5mcg3%
Vitaminum E1.2mg8%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum180.0mcg20%
Ferrum1.2mg7%
Magnesium45.0mg11%
Phosphorus160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium220.0mg10%
Zincum1.4mg13%

Tegula Proteica Arachidum Salsa

Praefatio



Haec tegula ad claritatem saporis et ad texturam moderatam componitur: nucleus densus e proteina lactis, linea pura arachidum, et finis salis temperatus. Structura firma est sed cedens, cum satis pinguedinis ut perfecta videatur et satis dulcedinis ut composita maneat. Est dulciarium modernum, sed tale quod cum subtilitate artis pastillariae conficitur.

Elementa essentialia recipe



  • Categoria ferculi: Dulciarium proteicum

  • Culina sive origo: Contemporanea

  • Genus cursus: Gustatio levis

  • Portio effecta: 1 tegula

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 20 minuta

  • Difficultas: Media


    • Instrumenta



  • Parvum catinum calori resistens

  • Parva cacabus

  • Spathula siliconea

  • Libra digitalis

  • Forma tegulae 55 g vel parva forma instructa aequalis capacitatis

  • Refrigeratorium


    • Ingredientia



    Basis proteica


  • 18 g proteinae lactis

  • 6 g hydrolysati collageni

  • 8 g polydextrosi

  • 4 g edulcorantis

  • 2 g salis


    • Pinguedo et ligans


  • 6 g butyri cacao

  • 4 g olei nucleorum palmae

  • 3 g glyceroli

  • 2 g emulsificantis


    • Pars arachidum


  • 2 g butyri arachidum

  • 0.5 g arachidum, minute concisorum


    • Methodus



  • 1. Formam in lance stabili pone. Proteina lactis, hydrolysatum collageni, polydextrosum, edulcorans, et sal in parvo catino coniunge. Sedulo misce, donec mixtura perfecte aequalis sit et nullas strias visibiles habeat.


  • 2. Butyrum cacao et oleum nucleorum palmae in parva cacabo super ignem tenuissimum pone. Tantum calefac, donec omnino liquefacta et clara sint, per 2 ad 3 minuta. Ab igne remove et glycerolum atque emulsificantem admisce, donec lenia et unita fiant.


  • 3. Mixturam pinguedinis liquefactae ad ingredientia arida duabus vicibus adde, post quamque additionem spathula siliconea movens. Massa crassa, cohaerens, et leviter nitida fieri debet. Butyrum arachidum et arachides concisas involve et tantum misce, donec aequaliter distributa sint.


  • 4. Mixturam firmiter in formam in uno strato continuo comprime, eam dorso spathulae densans ne ullae cavitates maneant. Superficies aequa et tensa esse debet.


  • 5. Refrigerato per 10 ad 12 minuta, tantum donec satis consistat ut e forma pure eximi possit. Tegula ad tactum firma esse debet, cum interiore denso et secabili et nulla lentitudine in superficie.


    • Instructio et servitium



    Tegulam e forma exime et integram ministra, in medio simplicis patinae positam vel ad ministerium accurate involutam. Finis mundus et opacus esse debet, cum punctis arachidum visibilibus tantum ut quietum signum saporis.

    Notae professionales



  • Mixtura arida antequam pinguedines addantur omnino homogenea esse debet; quaelibet inconstantia in morsu finali apparebit.

  • Pinguedines leniter liquefac. Calor nimius texturam hebetabit et finem deplanabit.

  • Compressio in forma essentialis est: haec est quae tegulae fracturam puram et masticationem compactam dat.
    • Sine GlutineAequilibrata
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