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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 monoinsaturatus2.3g
Adeps polyinsaturatus0.6g
Adeps saturatus4.0g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra3.0g
Amylum13.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum3.0g
Proteinum vegetabile1.0g

De

Vectis gustatoria praeconfecta, proteino dives, cum mediocri copia carbohydratorum et pinguium; verisimiliter rebus dulcibus humilis sacchari conditur et lacteo chocolato obtegitur.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum22.0mg4%
Folatum (B9)18.0mcg5%
Niacinum (B3)0.9mg6%
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
Calcium140.0mg14%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium28.0mg7%
Phosphorus150.0mg21%
Kalium160.0mg3%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum0.9mg8%

Barebells Creamy Crisp Protein Bar

Praefatio


Haec barra ad contrarium structa est: interior mollis et cremosus contra morsum crispum et aeratum positus, totum testa pura chocolatae lacteae inclusum. Structura consulto facta est, dulcedo moderata, et effectus finalis expolitus potius quam gravis. Comedi debet ut dulciolum compactum cum disciplina barrae proteicae et elegantia petit four.

Elementa essentialia recepti


  • Categoria ferculi: Barra proteica

  • Culinaria sive origo: Ars dulciaria contemporanea

  • Genus cursus: Gustatio

  • Proventus: 1 barra

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 45 minuta

  • Difficultas: Media


    • Instrumenta


  • Libra digitalis

  • Crater calori resistens

  • Cacabus parvus

  • Spathula siliconea

  • Forma parva ad barram vel forma rectangularis linita

  • Charta pergamena

  • Spathula angularis

  • Refrigeratorium


    • Ingredientia


    Farcimen proteicum lacteum


  • 14 g mixturae proteini lactei

  • 4 g hydrolysati collageni

  • 6 g glyceroli

  • 6 g polydextrosi

  • 3 g olei nucleorum palmae, liquefacti

  • 2 g butyri cacao, liquefacti

  • 1 g aromatis naturalis


    • Additamentum crispum


  • 3 g crispiorum soiae


    • Involucrum chocolatae


  • 15 g involucri chocolatae lacteae, subtiliter concisi

  • 1 g butyri cacao, liquefacti


    • Modus


  • 1. Linito formam parvam ad barram charta pergamena, satis prominente relicta ut barra postquam coierit nitide elevari possit. Formam paratam tenete antequam farcimen misceatis.


  • 2. In cratere calori resistente, coniungite mixturam proteini lactei, hydrolysatum collageni, glycerolum, polydextrosum, oleum nucleorum palmae, butyrum cacao, et aroma naturale. Miscete spathula siliconea per 2 ad 3 minuta donec massa lenis, densa, et aequaliter hydrata fiat. Mixtura cohaerere debet sine specie arida aut granulosa.


  • 3. Crispia soiae motibus brevibus et moderatis incorporate, tantum quantum satis est ut distribuantur sine eorum structura confracta. Farcimen compactum et leviter lentum manere debet.


  • 4. Farcimen firmiter in formam praeparatam comprimite, superficie spathula aequata. Bene compingite ut barra nitide secetur et mordeatur. Refrigerate per 15 minuta, donec tactu firma sit.


  • 5. Liquefacite involucrum chocolatae lacteae cum butyro cacao super leni calore, agitantes donec omnino fluidum et nitidum sit. Involucrum lenem et calidum esse debet, non fervens.


  • 6. Barram refrigeratam e forma eximite et super chartam pergamenam ponite. Eam aequaliter involvite involucro chocolatae, spathula adhibita ad superfluum removendum et testam tenuem expolitamque efficiendam. Sinite coire ad temperaturam loci per 5 minuta, deinde refrigerate per 10 minuta donec involucrum omnino coierit et leviter crispum sit.


    • Instructio et servitium


    Servite barram integram in disco simplici aut in segmenta nitida secate cultro calido et sicco. Effectus finalis exhibere debet exteriorem partem crispam chocolatae, interiorem cremosem, et contrarium texturae e crispis soiae visibile.

    Notae professionales


    Farcimen compactum servate; compressio laxa morsum infirmabit. Stratum chocolatae satis tenue esse debet ut nitide frangatur, non ut interiorem partem obscuret. Celeriter laborate postquam involucrum liquefactum est, ut effectus finalis lenis et aequalis maneat.
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