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Barebells Milk Chocolate Protein Bar

Barebells Milk Chocolate Protein Bar
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

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 polyinsaturatus0.8g
Adeps saturatus4.0g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra3.0g
Amylum13.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale20.0g

De

Talea gustus dulciarii generis Barebells, proteino dives, cum carbohydratis moderatis et ad taleam proteinicam huius generis pinguedine satis humile.

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)0.2mg15%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.3mcg13%
Vitaminum B60.1mg5%
Vitaminum D0.4mcg2%
Vitaminum E0.6mg4%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus120.0mg17%
Kalium180.0mg4%
Selenium5.0mcg9%
Natrium170.0mg7%
Zincum0.9mg8%

Barebells vectis proteicus lactei chocolati

Praefatio



Hic vectis structura pura nititur: matrice proteica molli, interiore crocante, et tunica lactei chocolati cum fractura nitida ac moderata. Non est dulciarium ad libitum fingendum; eius successus a moderatione, proportionibus exactis, et manu disciplinata pendet. Effectus debet edi ut vectis compactus et expolitus, cum morsu cremose masticabili, levi crocantia, et fine qui potius aequatus quam nimis dulcis maneat.

Elementa essentialia receptae



  • Categoria ferculi: Vectis proteicus

  • Culinaria sive origo: Ars dulciaria contemporanea

  • Genus cursus: Gustatio

  • Proventus: 1 vectis

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 0 minuta

  • Tempus totale: 2 horae 20 minuta

  • Difficultas: Media


    • Instrumenta



  • Libra digitalis

  • Parva scutella miscendi

  • Spatula flexibilis

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

  • Charta pergamena

  • Balneum Mariae vel scutella calori resistens super caccabum aquae vix ferventis

  • Spatula obliqua


    • Ingredientia



    Basis proteica


  • 18 g proteini lactei

  • 6 g hydrolysati collageni

  • 6 g edulcorantis

  • 3 g glyceroli

  • 1 g aromatis

  • 0.3 g salis

  • 3 g crocantis sojae

  • 3 g arachidis subtiliter concisae


    • Involucrum


  • 8 g involucri lactei chocolati

  • 4 g olei nucleorum palmae

  • 2 g butyri cacao

  • 0.7 g massae cacao


    • Modus



  • 1. Formam, si opus est, charta pergamena instrue et in lance aequata pone. Forma omnino sicca et frigida esse debet, ut vectis pure concrescat et sine deformatione eximatur.


  • 2. In parva scutella coniunge proteinum lacteum, hydrolysatum collageni, edulcorantem, glycerolum, aroma, et sal. Spatula per 1 minutum misce, donec aequaliter distributa sint et mixtura in pastam densam colligi incipiat.


  • 3. Crocantem sojae et arachidem concisam involve. Tantum labora donec additamenta aequaliter suspensa sint; nimia mixtio structuram crocantem confringet et vectem densiorem reddet.


  • 4. Mixturam firmiter in formam in uno strato comprime. Pressione moderata eam compinge donec superficies plana sit et massa compacta atque cohaerens sentiatur. Refrigera per 20 minuta, donec satis firma sit ut sine deformatione e forma eximatur.


  • 5. Vectem e forma exime et super chartam pergamenam pone. Involucrum lactei chocolati, oleum nucleorum palmae, butyrum cacao, et massam cacao simul super balneo Mariae liquesce, leniter movendo donec lenia et omnino fluida sint ad 40 ad 45°C. Glacies obductoria nitida et prorsus homogenea esse debet.


  • 6. Vectem super cratem vel chartam pergamenam dispone et mixtura chocolati liquefacti aequaliter obduc. Spatula obliqua utere ad obductionem in tenuem continuamque tunicam dirigendam. Sine brevi tempore superfluum defluere, deinde vectem ad superficiem frigidam transfer.


  • 7. Refrigera per 30 ad 40 minuta, donec obductio omnino concrescat et vectis ubique firmus sentiatur. Superficies perfecta debet esse lenis, tactu sicca, et ad margines pura.


    • Compositio et servitium



    Vectem integrum appone, vel cultro calido seca ad sectionem transversam accuratam quae interiorem crocantem ostendat. Eum simpliciter exhibe, tunica chocolati integra servata et vecte in patina nitide composito.

    Notae professionales



  • Vectis a compressione pendet: si basis non satis firmiter compacta est, friabitur potius quam pure secabitur.

  • Obductionem fluidam serva sed non calidam; calor nimius tunicam attenuabit et fracturam obtundet.

  • Textura finalis debet esse densa, masticabilis, et paulum cedens, cum crocans sojae et arachis brevem ac deliberatam crocantiam praebeant.
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