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Vectis proteica avellanae et nougati

Vectis proteica avellanae et nougati
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 199 kcal
10% DV
Adeps totalis 8.0g
12% DV
Adeps monoinsaturatus2.9g
Adeps polyinsaturatus0.8g
Adeps saturatus4.2g
Adeps trans0.1g
Carbohydrata totalia 16.0g
5% DV
Fibra4.0g
Amylum9.9g
Sacchara2.1g
Proteinum 20.0g
40% DV
Proteinum animale20.0g

De

Vectis proteica sapore avellanae et nougati, cum adipe et carbohydratis moderatis atque saccharo addito humiliore quam in vectibus dulcibus typicis.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.5mcg8%
Cholinum22.0mg4%
Folatum (B9)18.0mcg5%
Niacinum (B3)0.9mg6%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.2mg17%
Thiaminum (B1)0.1mg7%
Vitaminum A45.0mcg5%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg5%
Vitaminum D0.3mcg2%
Vitaminum E1.2mg8%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Cuprum180.0mcg20%
Ferrum1.6mg9%
Magnesium40.0mg10%
Phosphorus150.0mg21%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum1.2mg11%

Vectis Proteica Avellanae–Nougati

Praefatio



Haec vectis ad structuram puram et ad exitum profundum, nucibus ductum, composita est. Proteinum lactis et hydrolysatum collageni ei morsum firmum atque densum praebent, dum butyrum cacao et massa cacao lineam chocolati temperatam sine gravitate conferunt. Indoles avellanae et nougati per matricem crispam atque compositam fertur, quae cum praecisione potius quam mollitie editur.

Elementa praecipua recipe



  • Categoria ferculi: Vectis proteica

  • Culinaria sive origo: Ars dulciaria contemporanea

  • Genus cursus: Gustatio

  • Proventus: 1 vectis

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 1 hora 30 minuta

  • Difficultas: Media


    • Instrumenta



  • Libra digitalis

  • Parva scutella calori resistens

  • Parvus caccabus

  • Spatula siliconea

  • Forma vectis 55 g vel forma angusta instructa

  • Charta coquinaria

  • Refrigeratorium


    • Ingredientia



    Basis proteica


  • 16 g proteini lactis

  • 6 g hydrolysati collageni

  • 6 g polydextrosi

  • 2 g edulcorantis

  • 4 g pulveris lactis integri

  • 1 g salis

  • 2 g aromatis


    • Pars adiposa


  • 5 g butyri cacao

  • 4 g olei nuclei palmae

  • 4 g massae cacao


    • Additamenta et finis


  • 4 g avellanae, minute concisae

  • 1 g crisp soy


    • Methodus



  • 1. Formam, si opus est, charta coquinaria instrue et in lance pone ad stabilitatem. In parva scutella coniunge proteina lactis, hydrolysatum collageni, polydextrosum, edulcorantem, pulverem lactis integri, sal, et aroma. Penitus misce donec pulveres uniformes sint nec ullae striae pallidae maneant.


  • 2. Butyrum cacao, oleum nuclei palmae, et massam cacao in scutella calori resistente super calorem levissimum pone. Continue move per 3 ad 4 minuta donec omnino liquefacta et laevia sint, nullis solidis visibilibus relictis. Mixtura fluida esse debet sed non calida; eam remove statim ut nitida et aequalis fit.


  • 3. Partem adiposam in mixturam siccam rivo constanti infunde, spatula complicans donec pasta densa formetur. Per 1 ad 2 minuta tracta donec massa cohaereat, leviter tenax sit, et aequaliter obscurata.


  • 4. Avellanam concisam et soy crisp complica tantum donec distributa sint. Textura structa manere debet; noli nimis tractare, alioquin crisp definitionem amittet.


  • 5. Mixturam firmiter in formam preme, eam per stratas compingens ut superficies plana fiat et anguli nitidi sint. Pressionem constantem per 30 ad 45 secundas adhibe ut vacua tollantur et vectis densa atque aequalis efficiatur.


  • 6. In refrigeratorio per 60 minuta repone, vel donec omnino consistat et ad tactum firma sit. Vectis pure eximi debet et aciem acutam sine friatione tenere.


    • Instructio et servitium



    Vectem e forma exime et integrum in catino refrigerato vel in tabula charta pergamena instructa exhibe. Ad temperaturam cubiculi frigidam ministra, ubi notae cacao se aperiunt et avellana clare desinit, dum interior compactus et exactus manet.

    Notae professionales



  • Pars adiposa leniter liquefacienda est; calor nimius cacao hebetabit et morsum finalem debilitabit.

  • Compressio essentialis est. Vectis laxe compacta frangetur potius quam pure secabitur.

  • Crisp ultimo adde et minime complica ut textura eius in vecte perfecto servetur.
    • Sine GlutineAequilibrata
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