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Trolli Frutti Original Gummy Confection

Trolli Frutti Original Gummy Confection
Relatum a @ronja | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 160g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 544 kcal
27% DV
Adeps totalis 0.3g
0% DV
Adeps monoinsaturatus0.1g
Adeps saturatus0.2g
Carbohydrata totalia 132.8g
44% DV
Amylum24.0g
Sacchara108.8g
Proteinum 0.8g
2% DV
Proteinum mixtum / processum0.8g

De

Dulciarium gummosum sapore fructuum, cum saccharo valde alto, pinguedine minima, et paene nulla copia proteini aut fibrae.

Ingredientia

Vitamina et Mineralia

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium12.0mg1%
Cuprum20.0mcg2%
Ferrum0.3mg2%
Magnesium4.0mg1%
Phosphorus2.0mg0%
Kalium20.0mg0%
Natrium80.0mg3%
Zincum0.1mg1%

Confectio gummosa originalis Trolli Frutti

Praenotatio



Haec est confectio in forma sua purissima: clara, elastica, et inter dulcedinem atque aciditatem nitide librata. Textura levi resistentia cedere debet, deinde notam vividam fructus et exitum expolitum emittere. Hic praecisio magni momenti est, quia minima mutatio in coctione aut concretione masticabilem naturam mutabit.

Elementa essentialia recipe



  • Categoria ferculi: Confectio

  • Culina sive origo: Dulciarium hodiernum stilo Europaeo

  • Genus cursus: Dulce

  • Proventus: 160 g

  • Portio: 20 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 20 minuta

  • Tempus totale: 2 horae 35 minuta

  • Difficultas: Media


    • Instrumenta



  • Parva patella gravis

  • Spatula calori resistens

  • Thermometrum digitale

  • Cribrum tenue

  • Formae siliconae pro dulciis aut lanx humilis leviter oleata

  • Parvum catinum

  • Charta pergamena


    • Ingredientia



    Basis gummosa


  • 64 g sirupi glucosi

  • 48 g sacchari

  • 28 g amyli modificati

  • 8 g acidi citrici

  • 4 g acidi lactici

  • 6 g concentratorum fructuum et holerum ad colorem

  • 2 g aromatum naturalium

  • 0.8 g cerae carnaubae

  • 0.2 g olei cocotini


    • Methodus



  • 1. Formas aut lancem leviter para et intra manum pone. Amylum modificatum, acidum citricum, et acidum lacticum in parvo catino coniunge, deinde una cribra ut dispersio perfecta fiat.


  • 2. Sirupum glucosi et saccharum in patellam pone. Super ignem medium colloca et constanter move per 4 ad 6 minuta, donec saccharum omnino dissolvatur et mixtura clara, nitida, et fluida fiat. Temperatura ad 112°C ascendere debet.


  • 3. Patellam ab igne remove. Mixturam amyli et acidorum paulatim per 30 ad 45 secundas incorpora, deinde concentrata fructuum et holerum atque aromata naturalia adde. Massa paulo crassior, aequaliter colorata, et odorata fieri debet.


  • 4. Patellam ad ignem valde lenem redde per 2 ad 3 minuta, assidue movendo, donec mixtura densetur et corpus lene atque elasticum accipiat. Nitida et fundibilis manere debet, non granulosa aut opaca.


  • 5. Ceram carnaubae et oleum cocotinum extra ignem per 20 ad 30 secundas misce, tantum donec plene incorporentur et superficies expolita videatur. Celeriter age; mixtura refrigerando concrescere incipiet.


  • 6. Statim in formas aut lancem praeparatas infunde. Superficiem aequa sine perturbatione corporis confectionis. Sine motu ad temperaturam ambientem per 2 horas relinque, donec omnino concreta, resilis, et e forma pure eximatur.


    • Ordinatio et servitium



    Gummosa in coetu modesto aut in una linea composita dispone. Exitus nitidus esse debet, forma precisa, et masticatio flexibilis cum puro acido levamine.

    Notae professionales



  • Sirupus moderatus manere debet; calor nimius indolem fructus hebetabit et ultimam masticationem durabit.

  • Acidum tantum postquam saccharum dissolutum est adde, aliter textura claritatem amittet et aspera fiet.

  • Concretio elastica esse debet, non lenta, cum superficie quae nitide solvitur et morsu qui resilit antequam cedat.
    • Sine GlutineSine Lacteis
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