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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 monoinsaturatus2.8g
Adeps polyinsaturatus0.6g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 16.0g
5% DV
Fibra4.0g
Amylum10.2g
Sacchara1.8g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum3.0g
Proteinum vegetabile1.0g

De

Tabella proteica chocolato obducta, cum 205 calories per portionem. Praebet 20 g proteini, 16 g carbohydratorum et 8 g adipis, cum soy crisp crocante, proteino lactis et cocoa.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.2mg8%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.3mg19%
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%
Cuprum120.0mcg13%
Ferrum1.8mg10%
Magnesium35.0mg8%
Phosphorus140.0mg20%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum1.2mg11%

Barebells Crunchy Fudge Protein Bar

Praefatio



Haec est compacta dulciaria ex contrariis structa: basis proteica densa, medium crispum, et purus finis chocolati. Eius gratia in moderatione sita est, dulcedine coercita et textura vere definita. Effectus talis esse debet ut primo morsu firme frangatur, deinde in interiorem partem fudgy et lacteam emolliatur.

Elementa essentialia recipe



  • Categoria ferculi: Barra proteica

  • Culinaria sive origo: Dulciaria moderna inspiratione Scandinavica

  • Genus cursus: Gustatio

  • Proventus: 1 barra

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Moderata


    • Instrumenta



  • Parva scutella miscendi

  • Scutella calori resistens

  • Parva cacabus

  • Spathula e gummi

  • Libra digitalis

  • Forma ad barram 55 g vel parva forma rectangularis similis capacitatis

  • Charta pergamena

  • Parvum vericulum


    • Ingredientia



    Basis proteica


  • 18 g proteini lactei

  • 8 g hydrolysati collageni

  • 10 g edulcorantis

  • 4 g pulveris lactis integri

  • 2 g farinae triticeae

  • 1 g pulveris cacaois pinguedine imminutis

  • 1 g salis

  • 4 g emulsificantis


    • Stratum crispum


  • 5 g soy crisp


    • Involucrum chocolati


  • 1 g butyri cacaois

  • 1 g massae cacaois

  • 0 g edulcorantis


    • Methodus



  • 1. Formam charta pergamena instrue, satis margine eminente relicto ut barra pure elevari possit. Forma parata esse debet antequam ulla mixtura fiat.


  • 2. In parva scutella miscendi, coniunge proteinum lacteum, hydrolysatum collageni, edulcorantem, pulverem lactis integri, farinam triticeam, pulverem cacaois pinguedine imminutis, et salem. Breviter vericulo misce ut ingredientia arida aequaliter distribuantur et striae visibiles tollantur.


  • 3. Adde emulsificantem et spathula misce donec mixtura in massam densam et flexibilem coire incipiat. Si resistit, eam firmiter preme et complica per 1 ad 2 minuta donec superficies lenis et cohaerens potius quam pulverulenta fiat.


  • 4. Soy crisp complica, tantum miscens quantum satis est ut aequaliter distribuatur. Massa crassa et structa manere debet, fragmentis crispis integris.


  • 5. Mixturam firmiter in formam praeparatam in stratum aequale comprime. Eam dorso spathulae compinge donec superficies plana sit et barra formam rectangularem nitidam teneat. Refrigera per 10 minuta ut structura consistat.


  • 6. In scutella calori resistente super aquam vix ferventem posita, butyrum cacaois et massam cacaois simul liquesce, movendo donec omnino fluida et nitida sint. Ab igne remove et leniter move donec involucrum leve et uniforme sit.


  • 7. Barram e forma exime et mixtura chocolati aequaliter obduc, spathula utens ut superficies tenui et polita lamina tegatur. Barram in formam vel in lancem instructam redde et refrigera per 5 ad 8 minuta, tantum donec involucrum consistat et tactu leviter firmum sit.


    • Instructio et servitium



    Barram integram appone, in simplici catino media positam vel accurate involutam. Exterior pars puram testam chocolati cum nitore moderato praebere debet, et interior pars margine firmo secari debet dum morsum crispum et fudgy praebet.

    Notae professionales



  • Massa satis acriter premi debet ut cohaereat; compressio insufficiens barram friabilem dabit.

  • Involucrum tenue serva. Testa gravis texturam hebetat et medium crispum superat.

  • Barra optima est cum interior pars densa et leviter masticabilis manet, non arida aut cretacea.
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