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Barebells Creamy Crisp vectis interdum proteicus

Barebells Creamy Crisp vectis interdum proteicus
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Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 205 kcal
10% DV
Adeps totalis 8.0g
12% DV
Adeps monoinsaturatus3.1g
Adeps polyinsaturatus0.6g
Adeps saturatus4.2g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra3.0g
Amylum13.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale20.0g

De

Vectis interdum proteicus cum caloris moderatis, saccharo satis humiliore, et mixtura proteini lactei, edulcorantium, atque obductionis chocolati. Continet etiam hydrolysatum collageni et crispos e soja.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.7mg4%
Acidum pantothenicum (B5)0.4mg8%
Riboflavinum (B2)0.3mg19%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.5mcg21%
Vitaminum B60.1mg5%
Vitaminum D0.3mcg2%
Vitaminum E0.6mg4%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium28.0mg7%
Phosphorus140.0mg20%
Kalium160.0mg3%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum1.1mg10%

Vectis Proteica Barebells Creamy Crisp

Praenotamen


Haec vectis ad purum discrimen structa est: nucleus proteicus mollis, crispum fragile, et tunica e chocolata lactea quae tenui crepitu induratur. Dulcedo moderata est, sal consulto adhibitum, et exitus manet cremosus potius quam nauseose dulcis. Edenda est quasi bellarium expolitum, textura accurata et mensura bene librata.

Elementa essentialia recipe


  • Categoria ferculi: Vectis bellaria proteica

  • Culina sive origo: Hodierna, Scandinavica inspirata

  • Genus cursus: Gustatio

  • Proventus: 1 vectis

  • Portio: 55 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 20 minuta

  • Difficultas: Provecta


    • Instrumenta


  • Libra digitalis

  • Parva scutella calori resistens

  • Parva cacabus

  • Spathula

  • Forma vectis aut forma angusta rectangularis

  • Charta pergamena

  • Craticula filaria


    • Ingredientia


    Nucleus proteicus


  • 20 g proteini lactei

  • 10 g collageni hydrolysati

  • 10 g edulcorantium (mixtura maltitoli/sucralosi)

  • 4 g glyceroli

  • 2 g olei nuclei palmae, leniter liquefacti

  • 1 g aromatis naturalis

  • 0.5 g salis

  • 3 g crispiorum sojae


    • Involucrum


  • 4 g involucri e chocolata lactea

  • 0.5 g butyri cacao


    • Methodus


  • 1. Si opus est, formam angusti vectis charta pergamena instrue. Forma vectem perfectum 55 g cum figura compacta et aequabili capere debet.


  • 2. In parva scutella coniunge proteinum lacteum, collagenum hydrolysatum, edulcorantia, glycerolum, oleum nuclei palmae, aroma naturale, et sal. Spathula misce per 2 ad 3 minuta donec pasta densa et lenis formetur. Massa flexibilis, leviter nitida, et sine loculis siccis esse debet.


  • 3. Crispia sojae ultimo adde et tantum labora donec aequaliter distributa sint, circiter 20 secundis. Mixtura cohaerere debet sine crispis contundendis.


  • 4. Mixturam firmiter in formam paratam comprime, eam in vectem densum cogens. Superficiem spathula aequa et refrigera per 10 minuta donec superficies firmetur et vectis munde tractari possit.


  • 5. Involucrum e chocolata lactea cum butyro cacao super leni calore liquefac, agitans donec fluidum et omnino homogeneum sit. Involucrum calidum, nitidum, et satis tenue esse debet ut in strato puro expandatur.


  • 6. Vectem refrigeratum e forma exime et in lancem charta pergamena instratam pone. Mixtura chocolatae aequaliter obvolve, semel vertens ut omnia latera tegantur. Sine superfluo breviter defluere ut tunica tenuis et composita maneat.


  • 7. Vectem ad temperaturam loci per 5 ad 8 minuta constitue, vel donec involucrum tactu firmum sit et purum crepitum reddat. Vectis perfectus compactus manere debet, interiore cremoso et inclusionibus crispis integris.


    • Instructio et servitium


    Vectem integrum in parva patella simplici aut in quadrato chartae pergamenae serve. Tunica lenis et integra esse debet, cum figura rectangulari pura et fine chocolatae moderato.

    Notae professionales


  • Centrum firmiter comprime; pressio insufficiens vectem friabilem efficiet.

  • Crispia sojae integra serva; ut puncta crispa percipi debent, non ut pulvis.

  • Involucrum satis tenue esse debet ut morsum delicatum vectis servet neque texturam interiorem obscuret.
    • Sine GlutineAequilibrata
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