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Barebells Peanut Protein Bar

Barebells Peanut Protein Bar
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Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 200 kcal
10% DV
Adeps totalis 8.0g
12% DV
Adeps monoinsaturatus2.7g
Adeps polyinsaturatus1.2g
Adeps saturatus4.0g
Adeps trans0.1g
Carbohydrata totalia 17.0g
6% DV
Fibra4.0g
Amylum11.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum2.0g
Proteinum vegetabile2.0g

De

Barra proteica Barebells Peanut praeparata, alto proteini contentu, modico pinguium gradu, et saccharo relative humiliore quam vectes dulces communes.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.9mg6%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.3mg19%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg5%
Vitaminum D0.5mcg3%
Vitaminum E0.8mg5%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum120.0mcg13%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus140.0mg20%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.1mg10%

Barebells Assula Proteica Arachidica

Praefatio



Haec assula ad purum discrimen componitur: nucleus proteicus mollis et dulcis, indoles arachidica distincta, et finis chocolaticus moderatus. Primo morsu firmam resistentiam praebere debet, deinde cito in palato molliri, relicto aequilibrio salis, butyri cacao, et arachidis tostatae. Hic praecisio magni momenti est; textura enim a disciplina in mixtione et a moderatione in consolidatione pendet.

Elementa essentialia recipe



  • Categoria ferculi: Assula proteica

  • Culinaria sive origo: Confectio hodierna inspiratione Nordica

  • Genus cursus: Gustatio levis

  • Proventus: 1 assula

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 1 hora 25 minuta

  • Difficultas: Media


    • Instrumenta



  • Libra digitalis

  • Parva scutella calori resistens

  • Parva cacabus

  • Spathula siliconea

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

  • Charta pergamena

  • Refrigeratorium


    • Ingredientia



    Basis proteica-arachidica


  • Proteina lactis, 18 g

  • Hydrolysatum collageni, 5 g

  • Polydextrosum, 8 g

  • Glycerolum, 6 g

  • Arachis, 8 g, minute concisa

  • Sal, 0.3 g

  • Dulcorans, 0.7 g

  • Aromatizans, 0.5 g


    • Integumentum


  • Butyrum cacao, 5 g

  • Oleum nucleorum palmae, 2 g

  • Lecithinum sojae, 0.2 g

  • Dulcorans, 0.5 g

  • Sal, 0.1 g

  • Aromatizans, 0.2 g


    • Methodus



  • 1. Formam, si opus est, charta pergamena instrue. In parva scutella coniunge proteina lactis, hydrolysatum collageni, polydextrosum, dulcorans, et sal. Penitus misce, ut pulveres aequaliter distribuantur nec ullae striae pallidae remaneant.


  • 2. Adde glycerolum et aromatizans. Mixturam spathula tracta donec in pastam densam et cohaerentem convertatur. Arachidem concisam involve et perge miscere tantum donec particulae aequaliter suspensae sint. Massa flexibilis, lenis, et leviter tenax esse debet, non umida.


  • 3. Mixturam firmiter in formam preme in stratum aequale. Consulto comprime, ut assula structuram densam et uniformem teneat. Refrigerato per 20 minuta, donec superficies consistat et assula e forma pure eximi possit.


  • 4. Coniunge butyrum cacao, oleum nucleorum palmae, lecithinum sojae, dulcorans, sal, et aromatizans in parvo cacabo. Super ignem tenuissimum calefac per 2 ad 3 minuta, assidue movens, tantum donec liquefiant et fluida fiant. Integumentum nitidum et omnino homogeneum esse debet, sine solidis visibilibus.


  • 5. Assulam e forma remove et super chartam pergamenam pone. Integumentum super assulam effunde vel expande in tenui et aequali strato. Celeriter et leniter opera, ut superficies munda et continua maneat.


  • 6. Refrigerato per 45 ad 60 minuta, donec integumentum omnino consistat et assula tactu firma sentiatur. Textura perfecta compacta esse debet, secabilis cum levi resistentia, et sine collapsu ad temperaturam ambientem.


    • Compositio et servitium



    Assulam integram ministra, in parva patella centratam aut nitide involutam ad servitium. Integumentum lene et integrum esse debet, cum particulis arachidis in sectione conspicuis. Impressio finalis moderata esse debet: assula compacta cum fractura munda, masticatu molli, et fine dulci-salso aequilibrato.

    Notae professionales



  • Basis vera pressione comprimi debet; massa laxe compacta primo morsu diffringetur.

  • Integumentum tantum usque ad fluiditatem calidum serva. Calor nimius superficiem hebetabit et consolidationem debilitabit.

  • Arachidem satis minute concide ad distributionem aequalem, sed non tam minute ut in pastam evanescat.
    • Sine GlutineSine LacteisHumilis in CarbohydratisAequilibrata
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