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Bonbon gelatinosum citrinum smaragdinum

Bonbon gelatinosum citrinum smaragdinum
Relatum a @okkai | 0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 4g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 14 kcal
1% DV
Adeps totalis 0.0g
0% DV
Carbohydrata totalia 3.3g
1% DV
Amylum0.7g
Sacchara2.6g
Proteinum 0.1g
0% DV
Proteinum animale0.1g

De

Parvissimum frustum dulcis gelatinosi, ex saccharo et syrupo glucosi maxime factum, cum minima copia interdum et nullo fere adipe.

Ingredientia

Vitamina et Mineralia

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium2.0mg0%
Cuprum1.0mcg0%
Ferrum0.1mg1%
Phosphorus1.0mg0%
Kalium1.0mg0%
Selenium0.2mcg0%
Natrium3.0mg0%

Bonbon Gelatinosum Citrinum Smaragdinum

Praefatio



Haec est parva dulciaria, cum fractu nitido, medio cedente, et fine viridi claro. Natura eius ex aequilibrio pendet: primum dulcedo, deinde moderata aciditatis elevatio, postremo superficies polita quae cum moderatione cedit. Est dulciolum diligentiae, non nimietatis.

Elementa essentialia recipe



  • Categoria ferculi: Ars dulciaria

  • Culina sive origo: Contemporanea

  • Genus cursus: Dulce

  • Proventus: 1 particula

  • Portio: 4 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totum: 20 minuta

  • Difficultas: Media


    • Instrumenta



  • Parva cacabus gravis

  • Libra digitalis

  • Parva forma siliconea ad dulcia vel forma leviter oleata cum cavitate 4 g

  • Parvum vericulum subtile

  • Spathula calori resistens

  • Parvus peniculus ad formam solvendam, si opus est

  • Cribrum subtile


    • Ingredientia



    Basis dulciaria


  • Saccharum, 1.8 g

  • Syrupus glucosi, 1.2 g

  • Gelatina, 0.6 g

  • Acidum citricum, 0.1 g

  • Aromatizans artificialis, 0.1 g

  • Color alimentarius, 0.05 g

  • Cera carnaubae, 0.15 g


    • Methodus



  • 1. Saccharum, syrupum glucosi, et gelatinam in cacabum pone. Super ignem infimum constitue et continue commisce per 2 ad 3 minuta, tantum donec mixtura fluida et homogenea fiat. Noli sinere ut hoc gradu ebulliat; massa nitida et omnino dissoluta apparere debet.


  • 2. Ab igne remove. Acidum citricum et aromatizantem artificialem admisce, deinde colorem alimentarium adde et misce donec color aequalis et manifeste viridis sit. Mixtura lenis manere debet, sine granulositate aut striis.


  • 3. Mixturam per cribrum subtile in cavitatem formae praeparatae transmittas. Imple ad summam quantitatem 4 g. Semel leviter percute ut aer inclusus exeat. Superficies plana et integra subsidere debet.


  • 4. Sine dulciolo ad temperaturam ambientem concrescere per 12 ad 15 minuta, donec satis firmum sit ut nitide e forma eximatur, sed in medio adhuc flexile.


  • 5. Gelatinosum e forma exime et superficiem cera carnaubae peniculo perunge vel leviter obduc. Sine per 2 minuta, deinde tracta tantum cum finis siccus et sericeus est.


    • Instructio ad apponendum et serviendum



    Gelatinosum solum in parva patella refrigerata vel in lance singulari dulciaria appone. Gemmae simile, compactum, et immaculate apparere debet, cum exteriore polito et morsu molli elasticoque.

    Notae professionales



  • Ignem humilem serva; calor nimius et saporem et texturam hebetat.

  • Acidum extra ignem addendum est ut claritas servetur et asperitas vitetur.

  • Cera carnaubae tantum tenuissimum finem praebere debet, numquam stratum visibile.
    • Sine GlutineSine Lacteis
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