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Vectis proteica arachidis et carameli cum chocolata lactea et crispis sojae

Vectis proteica arachidis et carameli cum chocolata lactea et crispis sojae
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 monoinsaturatus2.7g
Adeps polyinsaturatus1.2g
Adeps saturatus4.0g
Adeps trans0.1g
Carbohydrata totalia 17.0g
6% DV
Fibra3.0g
Amylum12.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale20.0g

De

Vectis proteica arachidis et carameli, chocolata lactea obducta, cum alto contentu proteini, mediocri quantitate carbohydratorum et adipis. Una portio 55 g continet 200 calories, 20 g proteini, 17 g carbohydratorum et 8 g adipis.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)1.2mg8%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.2mg14%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.3mcg13%
Vitaminum B60.1mg5%
Vitaminum D0.3mcg2%
Vitaminum E0.6mg4%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum120.0mcg13%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.1mg10%

Vectis proteicus e caramelo arachidico cum chocolata lactea et crispis soiae

Praefatio


Hic vectis in contrariis constituitur: nucleus carameli mollis et flexibilis, profunditas arachidis tostae, et tunica pura chocolatae lacteae. Structura est compacta et accurata, cum satis masticabilis sit ut substantialis videatur, dum tamen aequata et moderata manet. Est dulciarium hodiernum, sed sapore et forma disciplina continetur.

Elementa essentialia recipe


  • Categoria ferculi: Vectis dulciarius proteicus

  • Culina sive origo: Hodierna, inspiratione Nordica

  • Genus cursus: Gustatio

  • Proventus: 1 vectis

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 0 minuta

  • Tempus totale: 45 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Parva scutella miscendi

  • Spathula siliconea

  • Parva cacabus

  • Forma ad vectem 55 g vel forma rectangularis parva compacta et instructa

  • Charta pergamena

  • Libra digitalis

  • Spathula obliqua


    • Ingredientia



    Basis proteica


  • 22 g proteini lactei

  • 8 g collageni hydrolysati

  • 6 g glyceroli

  • 4 g polydextrosi

  • 3 g adipis palmae, liquefacti


    • Stratum carameli-arachidicum


  • 5 g carameli

  • 4 g arachidis, minute concisae


    • Additio crispa


  • 3 g crisporum soiae


    • Involucrum


  • 20 g involucri chocolatae lacteae


    • Methodus


  • 1. Formam, si opus est, pergamena nitide instrue. Proteinum lacteum, collagenum hydrolysatum, glycerolum, polydextrosum, et adipem palmae liquefactum in parva scutella pone. Spathula per 2 ad 3 minuta misce, donec massa cohaerens, levis, et paulum flexibilis fiat. Debet, cum prematur, cohaerere sine specie unctuosa.


  • 2. Caramelum et arachidem concisam involve. Tantum tracta donec aequaliter distributa sint; caramelum in parvis striis distinctum manere debet, et arachides per totam massam suspensae esse potius quam contritae.


  • 3. Crispos soiae adde et breviter misce, tantum motus adhibens quantum satis est ad eos distribuendos sine structura frangenda. Mixtura firma, texturata, et compressibilis videri debet.


  • 4. Mixturam firmiter in formam preme, eam per strata compingens ut loculi aeris tollantur. Superficiem spathula aequa, ut vectis ab extremo ad extremum uniformis sit. Refrigera per 20 minuta, vel donec vectis omnino consistat et ad tactum firmus sit.


  • 5. Involucrum chocolatae lacteae leniter liquefac, agitans donec leve et fluidum sit, sed non calidum. Vectem refrigeratum e forma exime et aequaliter obduc, sinens excessum chocolatae defluere. Vectem super pergamenam pone et sine involucro crystallescere per 15 ad 20 minuta in temperatura cubiculi frigidiore, donec superficies sicca, nitida, et bene consistens sit.


    • Instructio et servitium


    Vectem integrum ministra, in medio patinae angustae positum vel accurate involutum. Perfectio debet esse nitida et integra, cum fractura munda in involucro et interiore denso ac masticabili.

    Notae professionales


  • Vectis a compressione pendet; pressio insufficiens texturam laxam et fragilem relinquet.

  • Involucrum chocolatae fluidum serva, sed non ita calidum ut interiorem emolliat.

  • Caramelum moderatum manere debet, profunditatem praebens potius quam dulcedinem dominantem.
    • Sine GlutineAequilibrata
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