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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 7.0g
11% DV
Adeps monoinsaturatus2.1g
Adeps polyinsaturatus0.6g
Adeps saturatus4.2g
Adeps trans0.1g
Carbohydrata totalia 16.0g
5% DV
Fibra2.0g
Amylum12.2g
Sacchara1.8g
Proteinum 20.0g
40% DV
Proteinum animale17.0g
Proteinum vegetabile3.0g

De

Vectis gustarius proteicus notae Barebells, cum carbohydratis moderatis, saccharo relative humili et adipe moderato. Apta est ut quaesitum proteicum commodum, non ut cena ex cibis integris.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)3.0mcg10%
Cholinum20.0mg4%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.2mg8%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg5%
Vitaminum D0.3mcg2%
Vitaminum E0.6mg4%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.8mg10%
Magnesium35.0mg8%
Phosphorus160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum1.2mg11%

Barebells Creamy Crisp Protein Bar

Nota praevia


Haec barra ad contrarium structa est: caramelum proteicum molle, centrum crispum, et finis chocolati purus. Structura magis composita quam saccharata est, cum unumquodque elementum texturae et aequilibrio inserviat. Edenda est ut dulciolum compactum, primo morsu firma, deinde in nucleum cremosum leviterque masticabilem cedens.

Elementa essentialia recipe


  • Categoria ferculi: Barra dulciaria proteica

  • Culina sive origo: Hodierna, Nordice inspirata

  • Genus cursus: Gustatio

  • Portio effecta: 1 barra

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 45 minuta

  • Difficultas: Media


    • Instrumenta


  • Libra digitalis

  • Cacabus parvus

  • Spathula calori resistens

  • Parva scutella miscendi

  • Forma pro barra 55 g vel parva forma rectangularis linita

  • Lanx coquinaria

  • Refrigeratorium

  • Cribrum tenue


    • Ingredientia



    Repletio proteica


  • 16 g proteini lactis

  • 6 g hydrolysati collageni

  • 4 g proteini sojae

  • 3 g pulveris lactis integri

  • 2 g edulcorantis

  • 2 g glyceroli

  • 2 g isomalto-oligosaccharidi

  • 1 g salis

  • 2 g aromatis


    • Centrum crispum


  • 4 g farinae triticeae

  • 3 g isomalto-oligosaccharidi

  • 3 g olei helianthi

  • 2 g pulveris cacao pinguedine imminutI

  • 1 g emulsificantis


    • Involucrum chocolati


  • 3 g butyri cacao

  • 1 g massae cacao

  • 1 g olei nucleorum palmae

  • 1 g pulveris lactis integri

  • 1 g edulcorantis

  • 1 g pulveris cacao pinguedine imminutI

  • 1 g emulsificantis

  • 1 g aromatis


    • Methodus


  • 1. Praepara centrum crispum. In parva scutella farinam triticeam, isomalto-oligosaccharidum, oleum helianthi, pulverem cacao pinguedine imminutum, et emulsificantem coniunge. Misce donec aequaliter humectata et arenosa sint. In tenui strato super parvam lancem expande et coque ad 160°C per 6 ad 8 minuta, semel medio tempore commiscendo, donec sicca, crispa, et leviter tostata sint. Omnino refrigera; textura fragilis esse debet, non mollis.


  • 2. Fac repletionem proteicam. In scutella coniunge proteinum lactis, hydrolysatum collageni, proteinum sojae, pulverem lactis integri, edulcorantem, glycerolum, isomalto-oligosaccharidum, sal, et aroma. Penitus misce donec massa cohaerens et lenis fiat. Coniuncta manere debet cum premitur et flexibilis videri, nullo pulvere sicco relicto.


  • 3. Forma barram. Dimidiam partem repletionis proteicae in formam in strato aequali preme. Centrum crispum refrigeratum super sparge, angusto margine ad oras relicto. Reliqua repletione proteica contege et firmiter preme ut obsignes. Superficies plana et compacta esse debet.


  • 4. Refrigera. Barram formatam in refrigeratorio pone per 20 minuta, donec satis firma sit ut e forma pure eximatur sine deformatione.


  • 5. Praepara involucrum. Butyrum cacao, massam cacao, oleum nucleorum palmae, pulverem lactis integri, edulcorantem, pulverem cacao pinguedine imminutum, emulsificantem, et aroma simul super leni calore liquesce, commiscendo donec lene et nitidum fiat. Involucrum fluidum, uniforme, et granorum expers esse debet.


  • 6. Obduc barram. Barram refrigeratam e forma exime et super cratem vel lancem pone. Involucrum aequaliter super superficiem infunde vel expande, semel vertendo si opus est ut omnes lateres tegantur. Sine excessu subsidere. Finis tenuis et aequalis esse debet, margine puro.


  • 7. Constitue. Barram obductam in refrigeratorium remitte per 10 ad 12 minuta, donec involucrum omnino constitutum sit et barra ubique firma sentiatur.


    • Instructio et servitium


    Barram frigidam vel ad temperaturam cubiculi frigidam servi. Integram in patina angusta exhibe vel oblique pure seca ut centrum crispum reveletur. Finis nitidus esse debet, orae compositae, et interior distincte stratificatus.

    Notae professionales


  • Centrum crispum ante compositionem omnino frigidum esse debet; quivis calor residuus structuram emolliet.

  • Repletionem cum disciplina preme: compressio insufficiens barram fragilem efficit, dum nimia tractatio densam facere potest.

  • Involucrum tenue manere debet. Testa gravis contrarium intentum barrae obscurat et finem inurbanum facit.
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