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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 200 kcal
10% DV
Adeps totalis 8.0g
12% DV
Adeps monoinsaturatus2.6g
Adeps polyinsaturatus0.8g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 17.0g
6% DV
Fibra3.0g
Amylum12.2g
Sacchara1.8g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum mixtum / processum3.0g
Proteinum vegetabile1.0g

De

Vectis proteica avellanae et nougati, chocolato obducta, cum carbohydratis et adipe moderatis. Est typicum gustamentum proteicum 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)0.7mg14%
Riboflavinum (B2)0.3mg19%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg5%
Vitaminum D0.3mcg2%
Vitaminum E1.2mg8%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum180.0mcg20%
Ferrum1.8mg10%
Magnesium35.0mg8%
Phosphorus160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium170.0mg7%
Zincum1.2mg11%

Tessera Proteica Avellanae–Nucis Nougat

Praefatio



Haec tessera ad structuram puram et voluptatem moderatam composita est: matrix firma e proteino lactis, nucleus nucibus redolens, et finis chocolati temperatus. Aequilibrium ita sentiendum est ut nougat primum legatur, dulcedo secundum, avellana et cacao certa proportione contineantur. Munde secari, ordinate edi, nec in palato unctuosa dissolutione relabi debet.

Summaria recipe



  • Categoria ferculi: Tessera proteica

  • Culinaria sive origo: Confectio hodierna more Scandinavico inspirata

  • Genus cursus: Gustatio

  • Proventus: 1 tessera

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 0 minuta

  • Tempus totum: 2 horae 20 minuta

  • Difficultas: Moderata


    • Instrumenta



  • Libra digitalis

  • Parva scutella calori resistens

  • Parvus cacabus

  • Spathula siliconea

  • Forma ad tesseram 55 g vel parva forma rectangularis linita

  • Charta pergamena

  • Refrigeratorium


    • Ingredientia



    Basis proteica


  • 20 g proteini lactis

  • 8 g collageni hydrolysati

  • 10 g edulcorantis

  • 4 g butyri cacao, liquefacti

  • 4 g pulveris lactis integri

  • 3 g avellanae, minute concisae

  • 2 g massae cacao, minute grattatae vel minute concisae

  • 2 g soy crisp

  • 1 g glyceroli

  • 1 g olei helianthi

  • 0.5 g salis


    • Methodus



  • 1. Formam, si opus est, charta pergamena lini et prope pone. Forma munda et frigida esse debet, ut tessera superficie laevi concrescat.


  • 2. In parva scutella calori resistente, proteinum lactis, collagenum hydrolysatum, edulcorantem, pulverem lactis integri, et sal coniunge. Spathula diligenter misce, donec pulveres aequaliter distributi sint nec pallidae striae remaneant.


  • 3. Adde avellanam, massam cacao, et soy crisp. Leniter complica tantum donec haec additamenta per mixturam siccam aequaliter dispersa sint.


  • 4. In parvo cacabo, butyrum cacao cum glycerolo et oleo helianthi super ignem lenem per 1 ad 2 minuta calefac, tantum donec butyrum cacao omnino liquefiat et mixtura fluida sit. Noli sinere ut fumet aut bulliat.


  • 5. Mixturam pinguem calidam super ingredientia sicca effunde. Firmiter per 1 ad 2 minuta commisce, donec pasta densa et cohaerens formetur. Massa, cum premitur, cohaerere debet et aequaliter humectata apparere, nullo pulvere sicco visibili.


  • 6. Mixturam in formam praeparatam transfer. Firmiter eam in stratis tenuibus comprime, post quamque additionem densans, ut loculi aeris tollantur et tessera compacta marginibus acutis efficiatur.


  • 7. Formam per 2 horas refrigera, vel donec tessera omnino consistat, tactu firma sit, nec moveatur cum e pergamena levatur. Textura densa et munde secabilis esse debet, non fragilis.


  • 8. E forma caute exime et sine tessera per 5 minuta ad frigidam temperaturam cubiculi stare antequam servias, ut textura paulum remittatur et notae cacao aperiantur.


    • Instructio et servitium



    Servi tessera integra in parva patella simplici vel in lance charta pergamena strata. Eam exhibe latere longo in fronte et superficie integra, ut finis tensus et deliberatus permaneat. Morsus optimus est compactus, cremorus, et munde cedens, avellana et cacao post primam masticationem proteino divitem se explicantibus.

    Notae professionales



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

  • Si mixtura sicca videtur, non satis diu post additionem pinguium mixta est; perge complicare donec aequaliter cohaereat.

  • Refrigera tantum donec consistat. Refrigeratio nimia texturam duram facere potest et indolem nougat obtundere.
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