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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 8.0g
12% DV
Adeps monoinsaturatus2.9g
Adeps polyinsaturatus0.5g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra2.0g
Amylum14.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale17.0g
Proteinum vegetabile3.0g

De

Vectis proteica cum alto contentu proteini et moderata energia. Praecipue continet proteinum lactis et collagenum hydrolysatum; alcoholes sacchari et operimentum chocolati ad carbohydrata et pinguia conferunt.

Ingredientia

  • mjölkprotein
  • kollagenhydrolysat
  • fyllnadsmedel (polydextros)
  • sötningsmedel (maltitol)
  • mjölkchokladöverdrag
  • palmkärnolja
  • sojaproteincrisp
  • glycerolum
  • kakaosmör
  • kakao
  • naturliga aromer
  • sal

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)1.5mcg5%
Cholinum18.0mg3%
Folatum (B9)8.0mcg2%
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 K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium28.0mg7%
Phosphorus120.0mg17%
Kalium170.0mg4%
Selenium4.0mcg7%
Natrium180.0mg8%
Zincum0.8mg7%

Barebells Creamy Crisp proteinbar

Praefatio


Haec barra pura structura nititur: nucleus mollis et dapiferus, nota manifesta lactei chocolati praeditus, cum elemento crispo quod barrae proprium ingenium dat. Dulcedo cacao et sale moderatur, dum pars pinguis morsum firmum sed non durum praebet. Exitus debet esse aequabilis, elegans et in morsu accuratus.

Essentialia recipe


  • Genus ferculi: Barra dapifera

  • Culina/origo: Confectio moderna

  • Prandium: Gustatio inter prandia

  • Proventus: 1 barra

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 25 minuta

  • Gradus difficultatis: Medius


    • Instrumenta


  • Parva scutella calori resistens

  • Parva cacabus

  • Spatula siliconis

  • Libra digitalis

  • Forma barrae vel parva forma rectangularis, capacitatis circiter 55 g

  • Charta coquinaria


    • Ingredientia


    Massa dapifera


  • 18 g proteini lactis

  • 8 g hydrolysati collageni

  • 6 g polydextrosi

  • 5 g maltitoli

  • 2 g glyceroli

  • 1 g aromatum naturalium

  • 0,5 g salis


    • Crispum


  • 4 g crispi proteini sojae


    • Tunica exterior


  • 7 g tegumenti lactei chocolati

  • 2 g olei nuclei palmae

  • 1 g butyri cacao

  • 1 g cacao


    • Methodus


  • 1. Para parvam formam charta coquinaria instructam. Omnia ingredientia exacte perpende et separata secundum partes serva.


  • 2. Misce proteinum lactis, hydrolysatum collageni, polydextrosum, maltitolum, glycerolum, aromata naturalia et sal in scutella. Massam spatula per 2–3 minuta tracta donec aequabilis, densa et cohaerens fiat. Debet esse formabilis sed non glutinosus.


  • 3. Adde crispum proteini sojae et brevissime incorpora, circiter 15 secundis, ut crispum distribuatur sine fractione.


  • 4. Massam firmiter in formam comprime in barram aequalem circiter 55 g. Praecipue in angulis preme ut superficies laevis et compacta fiat. Refrigera per 10 minuta donec firma et elastica sentiatur.


  • 5. Tegumentum lactei chocolati, oleum nuclei palmae et butyrum cacao leniter super ignem humilem liquesce ad massam omnino laevem, circiter 40–45 °C. Cacao admisce donec glacies nitida et aequabilis sit. Debet esse fluida sed non tam calida ut nucleum emolliat.


  • 6. Barram e forma exime et massa chocolati aequaliter obtege. Sine excessum breviter defluere ut superficies tenuis et munda fiat. Barram super chartam pone et sine consistere per 5–7 minuta donec tegumentum firmum et ad tactum siccum sit.


    • Instructio et servitium


    Servi barram integram, superficie laevi chocolati sursum versa, et sectione munda tantum si dividitur. Debet dare manifestam resistentiam in tunica, deinde nucleum mollem et cremoris similem, cum discreto crispo in medio.

    Notae professionales


  • Massa satis densa esse debet ut crispum sustineat; si nimis laxa fit, barra structuram suam amittit.

  • Tegumentum chocolati tenue et aequabile esse debet, numquam crassum, ut purus morsus servetur.

  • Refrigeratio est maximi momenti: tempus nimis breve deformationem dat, nimis longum barram supervacue duram facit.
    • Sine GlutineAequilibrata
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