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Barra proteica croccante al caramello ricoperta di cioccolato

Barra proteica croccante al caramello ricoperta di cioccolato
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Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 200 kcal
10% DV
Adeps totalis 7.0g
11% DV
Adeps monoinsaturatus2.3g
Adeps polyinsaturatus0.6g
Adeps saturatus4.0g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra3.0g
Amylum13.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum3.0g
Proteinum vegetabile1.0g

De

Barra proteica ricoperta di cioccolato con caramello e consistenza croccante. Apporta molte proteine, carboidrati moderati e grassi moderati; contiene proteine del latte, caramello e crisp di soia.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum22.0mg4%
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%
Phosphorus150.0mg21%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum0.9mg8%

Vectis proteica carameli crocantis chocolato obducta

Praefatio


Haec vectis ad contrarium structa est: basis pura ex proteina lactis, nucleus carameli moderatus, et interior crocans sub vera testa chocolati contentus. Effectus ita esse debet ut morsu firmo frangatur, deinde in centrum masticabile, leviter elasticum, cum crocanti sicco ac delicato mollescat. Hic praecisio refert; aequilibrium dulcedinis, structurae, et obductionis indolem finalem definit.

Elementa essentialia recepti


  • Categoria ferculi: Vectis proteica

  • Culinaria sive origo: Ars dulciaria contemporanea

  • Genus cursus: Gustatio

  • Proventus: 1 vectis

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Parva scutella miscendi

  • Scutella calori resistens

  • Parva cacabus

  • Spathula siliconea

  • Libra digitalis

  • Forma vectis vel forma rectangularis

  • Charta coquinaria

  • Parva lanx

  • Spathula angulata vel culter planus


    • Ingredientia



    Basis proteica


  • 18 g proteinae lactis

  • 6 g hydrolysati collageni

  • 4 g glyceroli

  • 2 g olei nucleorum palmae


    • Centrum carameli crocantis


  • 8 g carameli

  • 5 g crocantis soy


    • Obductio chocolati


  • 10 g obductionis chocolati lactei

  • 1 g butyri cacao

  • 1 g olei helianthi


    • Methodus


  • 1. Formam parvam vectis vel formam angustam rectangularem charta coquinaria instrue. Proteinam lactis et hydrolysatum collageni in parva scutella expende et commisce, donec aequaliter mixta sint et nullae striae visibiles maneant.


  • 2. Glycerolum et oleum nucleorum palmae simul leniter calefac, tantum ut adeps solvatur, circiter 30 secundis super igne tenuissimo vel donec fluida sint sed non calida. Adde ad proteinas siccas et spathula misce per 1 ad 2 minuta, donec pasta densa et tractabilis formetur. Textura debet esse lenis, leviter tenax, et cohaerens, non friabilis.


  • 3. In altera parva scutella, caramelum cum crocanti soy commisce, donec crocans ubique obductum sit et mixtura in aggeres solutos cohaereat. Crocantem ne confringas; distinctum manere debet.


  • 4. Dimidiam partem basis proteicae in formam paratam preme in stratum aequale. Mixturam carameli crocantis superpone in fascia angusta, deinde reliqua basi proteica contege. Firmiter comprime ut vectis compacta et plana fiat, sine loculis aeris. Refrigeretur per 10 minuta, donec satis consistat ut e forma pure eximatur.


  • 5. Vectem e forma exime et in parva lance pone. Obductionem chocolati lactei cum butyro cacao et oleo helianthi super leni calore liquesce, donec lenis et fluida sit, circiter 3 ad 4 minuta. Obductio debet esse nitida et omnino homogenea, sine granulositate.


  • 6. Vectem omnino obduc, spathula angulata utens ut latera et summitatem strato tenui et aequali contegas. Sine superfluum breviter defluere, deinde vectem super chartam coquinariam pone. Relinque ad temperaturam cubiculi frigidam per 10 ad 15 minuta, donec testa firma et tactu sicca sit.


    • Instructio et servitium


    Vectem integrum ministra, in medio parvae patellae vel lancis charta pergamena instructae positam. Obductio debet nitorem mundum et aequalem praebere, forma rectangulari vectis acri et composita manente.

    Notae professionales


    Basis proteica tantum usque ad cohaerentiam misceri debet; nimia tractatio eam densam et hebetem faciet. Stratum carameli crocantis compactum serva, sed non in pastam compressum, alioquin interior suum contrarium amittet. Obductio satis tenuis esse debet ut pure frangatur, sed tamen satis substantialis ut vectem protegat et ei debitum finem chocolati tribuat.
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