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Barra proteica de chocolate, cacahuete y caramelo estilo Barebells

Barra proteica de chocolate, cacahuete y caramelo estilo Barebells
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 8.0g
12% DV
Adeps monoinsaturatus2.8g
Adeps polyinsaturatus0.9g
Adeps saturatus4.2g
Adeps trans0.1g
Carbohydrata totalia 17.0g
6% DV
Fibra3.0g
Amylum12.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum2.0g
Proteinum vegetabile2.0g

De

Barra proteica recubierta de chocolate, con cacahuete y caramelo. Aporta mucha proteína, con carbohidratos y grasa en cantidad moderada. Estilo Barebells.

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)0.3mg19%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg5%
Vitaminum D0.4mcg2%
Vitaminum E0.8mg5%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Cuprum120.0mcg13%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus150.0mg21%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.1mg10%

Vectis proteica scelerisque arachidis carameli more Barebells

Praefatio



Haec vectis in contrarietate constituitur: nucleus carameli mollis, corpus proteicum purum, et testa crocans e chocolata. Eius gratia in moderatione, non in excessu, consistit; singulae partes ita aptantur ut masticatio, fragor, et aequilibrium intra formam compactam 55 g serventur. Ex quo fit dulciarium disciplinae plenum, quod indulgens videtur, sed structura tamen accurata manet.

Rationis capita



  • Categoria ferculi: Vectis dulciaria proteica

  • Culina sive origo: Hodierna, Nordico more inspirata

  • Genus cursus: Gustatio

  • Proventus: 1 vectis

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totum: 30 minuta

  • Difficultas: Media


    • Instrumenta



  • Cacabus parvus

  • Spathula calori resistens

  • Parva scutella miscendi

  • Libra digitalis

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

  • Charta pergamena

  • Cribrum tenue


    • Ingredientia



    Basis proteica carameli


  • Proteina lactis, 18 g

  • Hydrolysatum collageni, 4 g

  • Caramelum, 10 g

  • Glycerolum, 3 g

  • Arachis, 6 g, minute concisa

  • Crispum sojae, 4 g


    • Involucrum


  • Involucrum chocolatae lacteae, 10 g

  • Oleum helianthi, 0.5 g


    • Modus



  • 1. Formam, si opus est, charta pergamena instrue et in lance plana constitue. Omnia ingredientia ante initium exacte expende; vectis sine mora componenda est statim postquam basis mixta erit.


  • 2. In parvo cacabo super ignem infimum, caramelum cum glycerolo per 1 ad 2 minuta calefac, assidue movens, donec mixtura laxetur et nitida fiat. Fluida esse debet, sed non tam calida ut bulliat.


  • 3. In parva scutella, proteina lactis et hydrolysatum collageni coniunge. Mixturam carameli calidam adde et spathula firmiter misce donec pasta densa formetur. Massa levis, cohaerens, et paulum elastica esse debet.


  • 4. Arachidem et crispum sojae tantum involve donec aequaliter distributa sint. Celeriter et quam minime opera, ut crispum integrum maneat neque mixtura unctuosa fiat.


  • 5. Mixturam firmiter in formam comprime, superficie spathula aequata. Bene compinge; vectis perfecta marginem nitidum tenere debet et compacta videri, non friabilis.


  • 6. Formam per 10 minuta refrigera, donec basis satis firma sit ut e forma sine deformatione eximatur.


  • 7. Involucrum chocolatae lacteae cum oleo helianthi super calorem valde levem liquesce, movens donec omnino leve et fluidum sit. Chocolata in tenui aequali filo fluere debet et nitorem servare.


  • 8. Vectem refrigeratam e forma exime et super cratem vel chartam pergamenam pone. Involucrum chocolatae uno transitu aequali super vectem infunde vel cochleari impone, ut summitatem et latera tegat. Sine superfluo defluere. Testa tenui aequali nitore concrescere debet.


  • 9. Vectem obductam in temperie cubiculi frigidi per 10 ad 15 minuta stare sine, donec chocolata concrescat et vectis in superficie fragorem firmum praebeat, centro denso et masticabili manente.


    • In patina ponere et ministrare



    Vectem integram in patella angusta vel in tabula charta pergamena strata ministra. Praesentatio munda et directa esse debet, testa chocolatae integra et marginibus acute definitis. Rectus effectus est exterior firmus qui ad interiora masticabilia carameli et arachidis cedit.

    Annotationes professionales



  • Caramelum tantum calefaciendum est quantum satis sit ut tractabile fiat; nimia calefactio basim unctuosam et difficilem ad formandum efficiet.

  • Vectem in forma firmiter comprime, ut morsus densus et sectio nitida obtineantur.

  • Involucrum chocolatae tenue et aequale esse debet; nimium involucrum texturam vectis obscurabit et effectum gravem faciet.
    • Sine GlutineAequilibrata
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