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Barebells Crunchy Fudge Protein Bar

Barebells Crunchy Fudge Protein Bar
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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 monoinsaturatus2.6g
Adeps polyinsaturatus0.8g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 16.0g
5% DV
Fibra3.0g
Amylum11.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum vegetabile4.0g

De

Barra proteica chocolato obducta cum medio crocante ad modum fudge, multa proteina praebet et mediocrem copiam carbohydratorum atque pinguium continet.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.9mg6%
Acidum pantothenicum (B5)0.4mg8%
Riboflavinum (B2)0.2mg14%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.3mcg13%
Vitaminum B60.1mg5%
Vitaminum D0.5mcg3%
Vitaminum E0.6mg4%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium28.0mg7%
Phosphorus140.0mg20%
Kalium150.0mg3%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum0.9mg8%

Barebells Crunchy Fudge Protein Bar

Praefatio


Haec barra in contrarietate nititur: nucleus firmus ex proteino lactis, testa fragilis e chocolata, et inclusiones crispae quae morsui levitatem dant. Sapor primum ut cacao obscurum percipi debet, deinde dulcedo lactea pura, cum fine salso moderato. Hic accuratio magni momenti est; voluptas barrae a stratis nitidis et fractura crocante pendet.

Elementa essentialia receptae


  • Categoria ferculi: Barra proteinica

  • Culina sive origo: Confectio moderna

  • Genus cursus: Gustatio

  • Portio effecta: 1 barra

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Media


    • Instrumenta


  • Parva scutella miscendi

  • Scutella calori resistens

  • Parva cacabus

  • Spatula siliconea

  • Forma barrae 55 g vel parva forma rectangularis linita

  • Lanx coquinaria

  • Refrigeratorium


    • Ingredientia



    Basis proteinica


  • Proteinum lactis, 18 g

  • Hydrolysatum collageni, 6 g

  • Dulcorans, 4 g

  • Sal, 0.2 g

  • Aromatizans, 0.3 g


    • Pars crocans et adiposa


  • Crisp soy, 7 g

  • Adeps palmae, 4 g


    • Operimentum chocolatae


  • Operimentum chocolatae lacteae, 10 g

  • Butyrum cacao, 1 g

  • Massa cacao, 0.5 g

  • Emulsificans, 0.3 g


    • Perfectio


  • Sal, 0.2 g


    • Methodus


  • 1. Formam nitide line et in parva lance pone. In scutella coniunge proteinum lactis, hydrolysatum collageni, dulcorantem, salem, et aromatizantem. Misce donec aequaliter distributa sint et nullae striae pallidae maneant.


  • 2. Adipem palmae tantum calefac ut fluidus fiat, circiter 40°C. Adde eum mixturae siccae et spatula incorpora donec massa cohaerens, densa, et leviter flexibilis fiat. Crisp soy ultimo involve, particulis integris servatis.


  • 3. Mixturam firmiter in formam comprime in stratum aequale. Pressione deliberata compinge ut superficies plana sit et corpus compactum. Refrigerare per 10 minuta, donec barra tactu firma videatur.


  • 4. Coniunge operimentum chocolatae lacteae, butyrum cacao, massam cacao, et emulsificantem in scutella calori resistente. Leniter super aquam vix ferventem liquesce, agitans donec lenis et nitida sit, sine granulis visibilibus. Temperatura tantum tepida maneat ut pure fluat, sine eo quod nimis tenuis aut unctuosa fiat.


  • 5. Barram refrigeratam e forma exime et in lance pone. Mixtura chocolatae aequaliter obtege, semel vertens ut omnia latera cooperiantur. Sine excessu defluere, deinde barram super chartam pergamenam vel lancem refrigeratam pone. Sale reliquo perfice dum operimentum adhuc lentum est.


  • 6. Refrigerare per 8 ad 10 minuta, donec operimentum consistat, ad margines opacum sit, et ad tactum acutum sonum reddat. Barra perfecta formam suam nitide retinere debet et fracturam crocantem dare antequam ad centrum densum et masticabile cedat.


    • Compositio et servitium


    Servi barram integram, in medio patinae angustae vel tabulae charta pergamena strata. Operimentum lene et integrum manere debet, sale tantum ut tenui perfectione visibili. Frigidam vel subfrigidam exhibe, ut testa nitide frangatur et interior pars compacta maneat.

    Notae professionales


  • Basis compingenda essentialis est; barra laxa sub operimento inaequaliter frangetur.

  • Mixturam chocolatae tepidam serva, non calidam, alioquin testa definitionem amittet et opaca consistet.

  • Crisp soy in fine adde ut structura eius servetur et crocantia destinata maneat.
    • Sine GlutineAequilibrata
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