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Barebells Chocolate Dough Protein Bar

Barebells Chocolate Dough 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 7.0g
11% DV
Adeps monoinsaturatus2.5g
Adeps polyinsaturatus0.5g
Adeps saturatus4.0g
Carbohydrata totalia 18.0g
6% DV
Fibra3.0g
Amylum13.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale20.0g

De

Vectis hyperproteicus chocolato obductus, cum carbohydratis moderatis et saccharo relative parvo, ad gustandum vel post exercitationem aptus.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.6mg4%
Acidum pantothenicum (B5)0.4mg8%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg4%
Vitaminum A40.0mcg4%
Vitaminum B120.3mcg13%
Vitaminum B60.1mg3%
Vitaminum D0.5mcg3%
Vitaminum E0.6mg4%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus140.0mg20%
Kalium160.0mg3%
Selenium4.0mcg7%
Natrium170.0mg7%
Zincum1.1mg10%

Barebells Chocolate Dough Protein Bar

Praefatio



Haec barra in contrarietate nititur: centrum molle, cacao dives, sub pura testa chocolati positum. Eius gratia in moderatione consistit, dulcedine coercita et textura per inclusiones crocantes acriorem facta. Effectus est compactus, politus et directus, structura proteica barram sustinente potius quam eam dissimulante.

Elementa essentialia recipe



  • Categoria ferculi: Barra proteica

  • Culina sive origo: Confectio hodierna inspiratione Scandinavica

  • Genus cursus: Gustatio

  • Quantitas effecta: 1 barra

  • Portio: 1 barra, 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 25 minuta

  • Difficultas: Moderata


    • Instrumenta



  • Parva scutella miscendi

  • Cribrum tenue

  • Spatula flexibilis

  • Parva patella

  • Scutella calori resistens

  • Forma barrae aut parva forma rectangularis, capacitatis 55 g

  • Spatula angularis aut culter palette

  • Charta pergamena


    • Ingredientia



    Centrum proteicum cacao


  • 24 g proteini lactis

  • 6 g hydrolysati collageni

  • 10 g edulcorantis

  • 3 g massae cacao, subtiliter grattatae

  • 2 g soy crisp, leviter confracti

  • 1 g humectantis

  • 1 g aromatis

  • 1 g salis


    • Integumentum chocolati


  • 4 g integumenti chocolati lactei

  • 2 g olei nuclei palmae

  • 1 g butyri cacao

  • 1 g massae cacao, subtiliter concisae


    • Methodus



  • 1. Formam charta pergamena instrue, si opus est. In parva scutella coniunge proteinum lactis, hydrolysatum collageni, edulcorantem, massam cacao, soy crisp, humectantem, aroma et sal. Permisce omnino per 1 minutum, donec particulae aridae aequaliter distributae sint et massa uniformis appareat.


  • 2. Mixturam spatula tracta per 2 ad 3 minuta, premendo et complicando donec in massam densam et cohaerentem coalescat. Debet esse flexibilis, leviter tenax, et formam suam sine fissuris retinere. Si mixtura arida videtur, perge premere donec humectans plene incorporatum sit et superficies laevis fiat.


  • 3. Massam firmiter in formam preme, eam per stratas compingens ne ullae cavitates aeris maneant. Superficiem spatula aequa et refrigera per 10 minuta, donec barra satis firma sit ut e forma nitide eximatur.


  • 4. In scutella calori resistente super patellam aquae vix bullientis posita coniunge integumentum chocolati lactei, oleum nuclei palmae, butyrum cacao et massam cacao. Leniter move per 3 ad 5 minuta donec omnino liquefacta et nitida sint, deinde ab igne remove. Integumentum leniter fluere debet et e cochleari tenuem aequalemque rivum relinquere.


  • 5. Barram refrigeratam e forma exime et super chartam pergamenam pone. Integumentum super barram infunde aut expande in una strato aequali, ita ut summitatem et latera tegat. Celeriter et nitide opera; finis debet esse laevis, tenuis et continuus.


  • 6. Barram ad temperaturam cubiculi frigidam relinque per 10 ad 15 minuta, aut breviter refrigera per 5 minuta, donec integumentum obdurescat neque iam tenax sit. Barra perfecta firma esse debet, centro denso et testa externa crocante.


    • Instructio et servitium



    Servi barram integram in patina angusta aut in lance charta pergamena instructa. Exhibe eam parte commissurae deorsum versa et integumento intacto, ut lineae purae barrae visibiles maneant. Finis proprius est compactus, nitidus et exactus.

    Notae professionales



  • Centrum firmiter premi debet; compressio insufficiens morsum friabilem efficiet.

  • Integumentum calidum serva, non fervens, ut tenui nitore potius quam superficie hebeti obdurescat.

  • Aequilibrium in moderatione pendet: barra primum ut chocolatum, deinde ut proteina percipi debet, inclusione crocante ultimam fractionem praebente.
    • Sine GlutineAequilibrata
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