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Salty Peanut Protein Bar

Salty 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 monoinsaturatus2.6g
Adeps polyinsaturatus0.8g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra3.0g
Amylum13.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale15.0g
Proteinum mixtum / processum3.0g
Proteinum vegetabile2.0g

De

Barra proteica cum arachide et tunica chocolati, 200 calories per portione praebens. Continet 20 g proteini, carbohydrata moderata et adipem moderatum, ut quaeritur in gustu proteico cum saccharo addito humiliore.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)3.0mcg10%
Cholinum18.0mg3%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.2mg8%
Acidum pantothenicum (B5)0.6mg12%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg7%
Vitaminum A45.0mcg5%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg5%
Vitaminum D0.4mcg2%
Vitaminum E0.8mg5%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum180.0mcg20%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus150.0mg21%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.1mg10%

Tessera Proteica Arachidis Salsa

Praefatio



Haec tessera ad structuram puram et saporem directum composita est: arachis tosta, sal moderatus, et finis cacao qui dulcedini formam dat. Textura densa esse debet sed non dura, facile cedens cum levi masticatione. Est dulciarium compactum et modernum, in aequilibrio exactum et sine excusatione intentum.

Elementa essentialia recipe



  • Categoria ferculi: Tessera proteica

  • Culina sive origo: Dulciarium contemporaneum more Scandinavico inspiratum

  • Genus cursus: Gustatio

  • Proventus: 1 tessera

  • Portio: 55 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 0 minuta

  • Tempus totale: 1 hora 15 minuta

  • Difficultas: Moderata


    • Instrumenta



  • Parva scutella miscendi

  • Libra digitalis subtilis

  • Forma tesserae 55 g charta pergamena instructa, vel parva forma rectangularis magnitudine simili

  • Parva spatula obliqua

  • Refrigeratorium


    • Ingredientia



    Basis


  • Proteinum lactis: 18 g

  • Hydrolysatum collageni: 8 g

  • Arachis, minute concisa: 9 g

  • Dulcorans: 7 g

  • Pulvis lactis integri: 4 g

  • Butyrum cacao, liquefactum: 3 g

  • Oleum nuclei palmae, liquefactum: 2 g

  • Glycerolum: 2 g

  • Lecithinum sojae: 0.5 g

  • Sal: 0.5 g

  • Aromatizans: 0.5 g

  • Massa cacao, minute grattata vel liquefacta: 0.5 g


    • Modus



  • 1. Formam charta pergamena instrue ut tessera perfecta facile eximatur. Omnia ingredientia exacte pende; aequilibrium a praecisione pendet.

  • 2. In parva scutella coniunge proteinum lactis, hydrolysatum collageni, dulcorantem, pulverem lactis integri, et salem. Penitus misce donec pulveres aequaliter distributi sint et nullae striae pallidae maneant.

  • 3. Adde arachidem concisam et iterum misce ut per basim siccam aequaliter dispergatur.

  • 4. In altera parva scutella coniunge butyrum cacao, oleum nuclei palmae, glycerolum, lecithinum sojae, aromatizantem, et massam cacao. Leniter calefac tantum donec fluida et homogenea fiant, circiter 1 minutum super igne minimo vel brevibus intervallis, agitans donec nitida et omnino unita sint.

  • 5. Mixturam liquidam calidam super ingredientia sicca effunde. Celeriter cum spatula tracta donec massa aequaliter humectetur et in grumos coire incipiat. Densa, flexibilis, et leviter tenax esse debet, non umida.

  • 6. Mixturam firmiter in formam praeparatam uno strato comprime. Pressione constanti compinge ut superficies plana et compacta fiat, sine loculis aeris in angulis.

  • 7. Refrigera per 60 minuta, vel donec tessera satis firma sit ut pure eximi possit et marginem acutum teneat cum secatur vel mordetur.


    • In patina ponere et ministrare



    Tesseram e forma exime et integram ministra, vel oblique pure seca ad cultiorem speciem. Superficies levis et compacta manere debet, arachide per matricem visibili et fine opaco potius quam unctuoso.

    Notae professionales



  • Massa firmiter comprimenda est; compressio insufficiens tesseram friabilem efficit.

  • Adipes liquefactos vix fluidos serva. Calor nimius structuram laxabit et finem hebetabit.

  • Textura perfecta foris firma esse debet cum masticatione moderata in medio, et sal in fine sentiri debet, non primum morsum dominari.
    • Sine GlutineAequilibrata
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