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Barebells Creamy Crisp Protein Bar

Barebells Creamy Crisp 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 16.0g
5% DV
Fibra3.0g
Amylum11.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale13.0g
Proteinum mixtum / processum6.0g
Proteinum vegetabile1.0g

De

Vectis gustarius praeparatus, proteino abundans, cum caloris moderatis et saccharo humili. Continet mixturam fontium proteini lactei et processi, cum crispis sojae et tunica lactis chocolati.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.6mg4%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.3mg19%
Thiaminum (B1)0.1mg4%
Vitaminum A20.0mcg2%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg4%
Vitaminum D0.5mcg3%
Vitaminum E0.4mg3%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Cuprum70.0mcg8%
Ferrum1.2mg7%
Magnesium25.0mg6%
Phosphorus110.0mg16%
Kalium120.0mg3%
Selenium4.0mcg7%
Natrium180.0mg8%
Zincum0.8mg7%

Barebells Creamy Crisp Protein Bar

Praefatio



Haec barra ad purum contrastum composita est: centrum proteicum molle et dulcoratum, textura crocante e soia oppositum, atque testa e chocolata lactea. Aequilibrium consulto constitutum est, cum profunditate cacao, dulcedine moderata, et fine qui ad temperaturam ambientem firmus manet sed morsui nitide cedit. Est confectionis opus accuratum, magis arte dispositum quam improvisatum.

Elementa essentialia recipe



  • Categoria ferculi: Barra proteica

  • Culinaria sive origo: Confectio contemporanea

  • Genus cursus: Gustatio

  • Proventus: 1 barra

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 1 hora 25 minuta

  • Difficultas: Provecta


    • Instrumenta



  • Libra digitalis

  • Parvus crater caloris patiens

  • Parva cacabus

  • Spathula siliconea

  • Forma ad barram 55 g vel forma rectangularis compacta

  • Charta pergamena

  • Refrigeratorium


    • Ingredientia



    Centrum proteicum


  • 18 g mixtura proteini lactei

  • 6 g hydrolysatum collageni

  • 8 g maltitol

  • 1 g sucralose

  • 3 g glycerol

  • 2 g oleum nuclei palmae, liquefactum

  • 1 g pulvis cacao

  • 1 g aromata naturalia

  • 0.5 g sal

  • 4 g crocantia soiae


    • Involucrum


  • 10 g involucrum chocolatae lacteae

  • 1.5 g butyrum cacao


    • Methodus



  • 1. Formam, si opus est, charta pergamena instrue et eam super lancem pone quae in refrigeratorio aequaliter collocari possit. Hoc barram compactam servat et extractionem nitidam efficit.


  • 2. In parvo cratere, misce mixturam proteini lactei, hydrolysatum collageni, maltitol, sucralose, pulverem cacao, et sal. Per 30 secundas penitus commisce, donec ingredientia arida aequaliter distributa sint nec ullae striae maneant.


  • 3. Adde glycerol, oleum nuclei palmae liquefactum, et aromata naturalia. Mixturam spathula per 1 ad 2 minuta tracta, donec pastam densam et uniformem efficiat. Debet esse flexibilis, leviter tenax, et lenis potius quam friabilis.


  • 4. Crocantia soiae leniter incorpora, quam minimum tractans, tantum donec aequaliter distributa sint. Massa structuram crocantem visibilem retinere debet sine dissolutione.


  • 5. Mixturam firmiter in formam in uno strato aequali comprime, eam spathula densans ne vacua sint. Refrigerare per 20 minuta, donec centrum satis consistat ut formam suam teneat.


  • 6. Involucrum chocolatae lacteae cum butyro cacao super leni calore liquefac, agitans donec omnino fluidum et nitidum sit. Temperiem moderatam serva, ut involucrum lene maneat et satis tenue sit ad barram aequaliter obtegendam.


  • 7. Barram refrigeratam e forma exime et super pergamenam pone. Ea omnino chocolatae involucro obtege, celeriter operans ut testa aequalis et integra maneat. Sine excessu involucri defluere, deinde barram super pergamenam repone.


  • 8. Refrigerare per 25 ad 30 minuta, donec involucrum firmum sit et barra tota solida sentiatur. Barra perfecta nitide secari vel morderi debet, cum testa crocante et centro denso, leviter masticabili.


    • Instructio et servitium



    Barram integram serve, in medio patinae angustae vel tabellae parvae pergamena instructae positam. Eam ut formam unicam et exactam exhibe, testa chocolatae integra servata et interiori crocante primo morsui reservato.

    Notae professionales



    Centrum ante obductionem compactum esse debet; quaelibet mollities testam depravabit. Crocantia soiae leniter tracta ut fragor eorum servetur, et involucrum chocolatae tenue custodi ad morsum nitidiorem et finem elegantiorem.
    Humilis in CarbohydratisSine Glutine
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