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Vectis proteica Creamy Crisp

Vectis proteica Creamy Crisp
0 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 210 kcal
11% DV
Adeps totalis 8.0g
12% DV
Adeps monoinsaturatus3.5g
Adeps polyinsaturatus1.5g
Adeps saturatus3.0g
Carbohydrata totalia 22.0g
7% DV
Fibra8.0g
Amylum13.0g
Sacchara1.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum vegetabile4.0g

De

Vectis gustatoria praeparata, proteino dives, cum caloribus moderatis, carbohydratis moderatis, et fibra satis alta pro tali vecte. Continet mixturam proteini lactis, amygdalas, butyrum cacao et edulcorantia.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum22.0mg4%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.5mg9%
Acidum pantothenicum (B5)0.6mg12%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg8%
Vitaminum A10.0mcg1%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg6%
Vitaminum D0.5mcg3%
Vitaminum E1.2mg8%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum120.0mcg13%
Ferrum1.8mg10%
Magnesium45.0mg11%
Phosphorus160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.5mg14%

Receta

Cremosus Crispus Barus Proteicus



Nota praevia


Hic barus in contraria structus est: matrix mollis et cremosa circa interiorem crispum, cum butyrum cacao purum fragorem praebeat et proteina lactis structuram dent. Dulcedo moderata est, sal exacte mensuratum, et finis consulto continetur ut textura ipsa luxuria princeps maneat. Edendus est ut dulciarium compositum, non ut imitatio confectionariae.

Essentialia recipe


  • Categoria ferculi: Barus proteicus

  • Culina sive origo: Confectionaria contemporanea

  • Genus cursus: Gustatio levis

  • Proventus: 1 barus

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totum: 45 minuta

  • Difficultas: Media


    • Instrumenta


  • Libra digitalis

  • Cacabus parvus

  • Crater caloris patiens

  • Spathula siliconea

  • Forma parva bari vel cavitas bari 55 g instructa

  • Lanx coquinaria

  • Charta pergamena

  • Refrigeratorium


    • Ingredientia


    Basis bari


  • 16 g mixturae proteinorum lactis

  • 10 g fibrae solubilis maydis

  • 8 g isomalto-oligosaccharidorum

  • 6 g amygdalarum, minute concisarum

  • 7 g butyri cacao

  • 3 g olei helianthi

  • 1 g aromatum naturalium

  • 0.5 g salis marini

  • 0.5 g lecithini

  • 3 g edulcorantium


    • Methodus


  • 1. Formam vel cavitatem bari, si opus est, charta pergamena instrue et eam super lancem parvam pone. Locum operis siccum serva; umor texturam finalem hebetabit.

  • 2. Mixturam proteinorum lactis, fibram solubilem maydis, isomalto-oligosaccharida, amygdalas concisas, sal marinum, et edulcorantia in cratere coniunge. Penitus misce ut ingredientia arida aequaliter distribuantur et amygdalae non cohaereant.

  • 3. Butyrum cacao et oleum helianthi in cacabum parvum super ignem tenuissimum pone. Tantum calefac ut butyrum cacao omnino liquefiat et mixtura clara fiat, circiter 2 ad 3 minuta. Noli sinere ut fumet.

  • 4. Ab igne remove. Lecithinum et aromata naturalia admisce donec omnino dispersa sint et mixtura nitida atque uniformis appareat.

  • 5. Mixturam pinguem calidam super ingredientia arida effunde. Spathula firmiter complica per 1 ad 2 minuta donec massa densa et cohaerens formetur. Mixtura, cum prematur, cohaerere debet, nullis loculis aridis relictis.

  • 6. Mixturam in formam praeparatam transfer. Firmiter et aequaliter comprime, pressione constanti utens ad vacua tollenda et superficiem puram efficiendam. Pars superior plana et compacta esse debet.

  • 7. Refrigera per 20 ad 25 minuta, donec barus omnino consistat et ad tactum firmus sit. Pure eximi debet et, si opus est, margine definito secari.

  • 8. E forma caute exime. Barus perfectus compactus esse debet, quibusdam in locis nitidus, et ad morsum crispus, cum interiore cremosa et fine salso puro.


    • In patina et ad serviendum


    Barum integrum in parva patina simplici vel in tabula charta pergamena instructa appone. Exhibe eum una sectione pura, si structura interior ostendenda est; sectio transversa densa, aequalis, et consulto facta apparere debet. Aequilibrium ita sentiendum est ut cremositas prima sit, crispitas secunda, sine ulla ruina visibili.

    Notae professionales


  • Butyrum cacao satis calidum serva ut fluidum maneat, sed numquam tam calidum ut mixturam nimis attenuet.

  • Compressio essentialis est: pressio insufficiens barum fragilem et male cohaerentem efficiet.

  • Amygdalae concisae distinctae manere debent; si nimis minutae sunt, textura naturam suam crispam amittit.
    • Sine GlutineVegetarianaAequilibrata
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