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Barebells-Style Peanut Protein Bar

Barebells-Style 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 monoinsaturatus3.0g
Adeps polyinsaturatus1.0g
Adeps saturatus4.0g
Carbohydrata totalia 17.0g
6% DV
Fibra3.0g
Amylum12.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale12.0g
Proteinum mixtum / processum5.0g
Proteinum vegetabile3.0g

De

Vectis hyperproteicus sapore arachidis, cum carbohydratis et adipe moderatis. Glutine caret et ut gustatio aequata convenit; verisimiliter etiam saccharo addito parcius utitur.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.8mg11%
Acidum pantothenicum (B5)0.6mg12%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg7%
Vitaminum A20.0mcg2%
Vitaminum B120.3mcg13%
Vitaminum B60.1mg5%
Vitaminum D0.5mcg3%
Vitaminum E1.2mg8%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Cuprum120.0mcg13%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus120.0mg17%
Kalium170.0mg4%
Selenium4.0mcg7%
Natrium180.0mg8%
Zincum0.9mg8%

Vectis proteica arachidis more Barebells

Praefatio


Haec vectis ad perspicuitatem composita est: matrix proteica densa, linea arachidis pura, et dulcedo moderata testa crocanti chocolati contenta. Structura compacta esse debet, morsu sicca, et aequaliter coacta, sine ullo unctu et sine exitu cretaceo. Successus eius in texturae praecisione iacet, non in superfluitate.

Elementa essentialia recipe


  • Categoria ferculi: Vectis proteica

  • Culina sive origo: Confectio hodierna inspiratione Scandinavica

  • Genus cursus: Gustatio

  • Proventus: 1 vectis

  • Portio: 55 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 20 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Parva scutella miscendi

  • Scutella calori resistens

  • Parva patella

  • Spatula siliconea

  • Forma vectis 55 g vel parva forma rectangularis instructa

  • Parva spatula obliqua vel rasorium margine recto

  • Libra digitalis


    • Ingredientia



    Centrum proteicum arachidis


  • Proteinum lactis, 18 g

  • Hydrolysatum collageni, 6 g

  • Arachis, 10 g, minute concisa

  • Glycerolum, 4 g

  • Polydextrosum, 4 g

  • Dulcorans, 2 g

  • Sal, 0.5 g

  • Aromatizans, 0.5 g


    • Tegumentum


  • Butyrum cacao, 4 g

  • Oleum nuclei palmae, 3 g

  • Crispum sojae, 2 g

  • Dulcorans, 1 g

  • Sal, 0.5 g

  • Aromatizans, 0.5 g


    • Methodus


  • 1. Formam nitide instrue et intra manum pone. Proteinum lactis, hydrolysatum collageni, polydextrosum, dulcorantem, et sal in parva scutella coniunge et misce donec pulveres perfecte uniformes sint, sine lineis pallidis aut glebis.


  • 2. Glycerolum et aromatizantem mixturae siccae adde. Spatula commisce donec pasta firma et cohaerens formetur. Arachidem concisam involve et breviter subige donec massa aequaliter punctata sit et sine fissuris cohaereat.


  • 3. Mixturam in formam uno strato comprime. Firmiter et aequaliter compinge, praecipue in angulis et marginibus. Superficies plana, compacta, et tactu lenis esse debet. Refrigera per 10 minuta, donec vectis satis firma sit ut e forma sine deformatione eximatur.


  • 4. Vectem e forma exime et in lance pergameno instructa pone. In scutella calori resistente super lenem calorem, butyrum cacao et oleum nuclei palmae simul liquesce donec tantum fluida sint, deinde dulcorantem, sal, et aromatizantem admisce. Crispum sojae ultimo involve, tegumento levi et aequaliter disperso servato.


  • 5. Vectem tegumento obvolve tenui et aequali strato, spatula obliqua utens ut superficiem leves. Celeriter opera ut testa pura et nitida maneat. Vectem ad temperaturam cubiculi frigidam per 5 ad 8 minuta repone, donec tegumentum omnino coactum sit et superficies sicca et crocans sentiatur.


    • Instructio et servitium


    Vectem integrum appone, in parva patella vel in praesentatione involucri positum. Finis mundus et compactus esse debet, cum testa externa crocanti et interiore denso, paulum cedente. Nota arachidis praevalere debet, deinde dulcedo moderata et exitus siccus, proteino dives.

    Notae professionales


  • Centrum firmiter premi debet; matrix laxa cum secatur aut tegitur diffringetur.

  • Tegumentum tenue serva. Testa gravis indolem arachidis hebetat et morsum purum vectis infirmat.

  • Textura finalis densa esse debet sed non dura, cum exteriore crocanti et nucleo flexibili, cohaerente.
    • Sine GlutineAequilibrata
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