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Barebells Creamy Crisp vectis proteica

Barebells Creamy Crisp vectis proteica
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Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 200 kcal
10% DV
Adeps totalis 7.5g
12% DV
Adeps monoinsaturatus2.7g
Adeps polyinsaturatus0.9g
Adeps saturatus3.8g
Adeps trans0.1g
Carbohydrata totalia 17.0g
6% DV
Fibra3.0g
Amylum12.2g
Sacchara1.8g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum3.0g
Proteinum vegetabile1.0g

De

Gustamentum in forma vectis, proteino abundans, cum carbohydratis et adipe moderatis atque saccharo addito humiliore quam in plurimis vectibus dulcibus communibus.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.4mg3%
Acidum pantothenicum (B5)0.3mg6%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg4%
Vitaminum A40.0mcg4%
Vitaminum B120.3mcg13%
Vitaminum B60.1mg3%
Vitaminum D0.3mcg2%
Vitaminum E0.6mg4%
Vitaminum K1.0mcg1%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium28.0mg7%
Phosphorus150.0mg21%
Kalium140.0mg3%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum1.1mg10%

Barebells Creamy Crisp Protein Bar

Praefatio


Haec barra in contrarietate fundatur: tunica lactei chocolati mollis, centrum proteicum cremosum, et interior pars crocans quae morsui levitatem dat. Dulcedo moderata est, textura stratificata, et finis purus potius quam nauseans. Est dulciarium modernum disciplina quasi pâtisserie bar formatum.

Elementa essentialia recepti


  • Categoria ferculi: Barra dulciaria proteica

  • Culina sive origo: Hodierna, Nordica inspirata

  • Genus cursus: Gustatio / barra dulcis

  • Proventus: 1 barra

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Parva scutella miscendi

  • Scutella calori resistens

  • Parvus caccabus

  • Spatula siliconea

  • Libra digitalis

  • Forma barrae vel parva forma rectangularis

  • Charta pergamena

  • Spatula angulata vel parvus culter palettarius


    • Ingredientia



    Operimentum chocolati


  • 14 g butyri cacao

  • 10 g massae cacao

  • 8 g pulveris lactis integri

  • 4 g polydextrosi

  • 2 g isomalto-oligosaccharidi

  • 1 g edulcorantis

  • 0.5 g salis

  • 0.5 g emulsificantis


    • Farcimen proteicum cremosum


  • 9 g proteini lactis

  • 5 g hydrolysati collageni

  • 4 g polydextrosi

  • 4 g isomalto-oligosaccharidi

  • 3 g butyri cacao

  • 2 g pulveris lactis integri

  • 1 g olei helianthi

  • 1 g glyceroli

  • 0.5 g aromatis naturalis

  • 0.5 g edulcorantis

  • 0.5 g salis

  • 0.5 g emulsificantis


    • Centrum crocans


  • 8 g soy crisp


    • Methodus


  • 1. Formam, si opus est, charta pergamena instrue et eam in lance aequata pone. Omnia ingredientia ante initium accurate expende; haec barra ab exacta proportione pendet.

  • 2. Operimentum chocolati para: butyrum cacao, massam cacao, pulverem lactis integri, polydextrosum, isomalto-oligosaccharidum, edulcorantem, salem et emulsificantem in scutella calori resistente pone. Super caccabum aquae vix ferventis colloca et leniter liquesce, agitans donec massa laevis et omnino coniuncta sit, circiter 6 ad 8 minuta. Mixtura debet esse fluida, nitida, et omni granulositate carens.

  • 3. Tantum mixturae chocolati liquefactae in formam infunde ut fundum et latera tenui aequabilique strato operiat. Spatula angulata utere ut operimentum sursum per parietes trahas. Refrigera per 3 ad 4 minuta, tantum donec satis consistat ad farcimen sustinendum.

  • 4. Farcimen para: in parva scutella coniunge proteinum lactis, hydrolysatum collageni, polydextrosum, isomalto-oligosaccharidum, butyrum cacao, pulverem lactis integri, oleum helianthi, glycerolum, aroma naturale, edulcorantem, salem et emulsificantem. Spatula firmiter misce donec massa laevis, densa et cohaerens fiat, circiter 2 minuta. Soy crisp demum involve ut distinctum et integrum maneat.

  • 5. Farcimen cochleari in tunicam iam consistentem transfer et aequaliter comprime, cavens ne operimentum frangas. Centrum debet esse compactum, planum, et sine cavitatibus repletum.

  • 6. Farcimen reliqua mixtura chocolati contege, barram omnino obsignans. Superficiem spatula purga ut summitas plana sit et margines nitidi.

  • 7. Formam refrigera per 10 ad 12 minuta, donec barra omnino consistat et pure eximatur. Barra perfecta debet firma videri, cum fragore crocante in operimento et morsu molli, aerato intus.


    • In patina ponere et servire


    Barram e forma exime et in medio patinae simplicis vel tabulae charta pergamena instructae pone. Ad temperaturam cubiculi frigidam servi, ut operimentum crocans maneat et farcimen in morsu pure cedat.

    Notae professionales


  • Operimentum chocolati tenue serva; pondus superfluum texturam hebetat et centrum crocans obtegit.

  • Farcimen antequam crisp addatur cohaerens esse debet; si laxum est, barra formam definitam amittet.

  • Refrigera tantum donec consistat. Refrigeratio nimia phasem pinguem indurat et texturam cremosam minuit.
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