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Vectis proteica cum centro crocante lactis et cacao

Vectis proteica cum centro crocante lactis et cacao
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Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 205 kcal
10% DV
Adeps totalis 8.0g
12% DV
Adeps monoinsaturatus2.8g
Adeps polyinsaturatus1.1g
Adeps saturatus3.8g
Adeps trans0.1g
Carbohydrata totalia 16.0g
5% DV
Fibra4.0g
Amylum10.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale16.0g
Proteinum vegetabile4.0g

De

Vectis proteica alto contentu proteini, moderata copia carbohydratorum et satis humili sacchari quantitate. Continet fontes proteini ex lacte et soja, necnon polyoles et fibras.

Ingredientia

  • mjölkprotein
  • kollagenhydrolysat
  • isomalto-oligosackarider
  • polyoler (maltitol)
  • kakaosmör
  • solrosolja
  • helmjölkspulver
  • sojaproteinisolat
  • vetemjöl
  • kakaomassa
  • fuktighetsbevarande medel (glycerol)
  • krispiga sojacrisps
  • emulgeringsmedel (sojalecitin)
  • sal

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.5mcg8%
Cholinum28.0mg5%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.1mg7%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.2mg14%
Thiaminum (B1)0.1mg7%
Vitaminum A45.0mcg5%
Vitaminum B120.3mcg15%
Vitaminum B60.1mg5%
Vitaminum D0.3mcg2%
Vitaminum E1.2mg8%
Vitaminum K3.0mcg3%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Cuprum120.0mcg13%
Ferrum1.8mg10%
Magnesium35.0mg8%
Phosphorus150.0mg21%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.2mg11%

Barra proteica cum centro lacteo et cacao crocante

Praenotatio



Haec barra nititur massa proteica densa et molli, cum puro tono lacteo et clara profunditate cacao. Pars crocans in nucleo iacet ut exacta contrarietas et barrae propriam tensionem inter firmitatem et levitatem tribuit. Effectus debet esse compactus, aequalis et elegans, sine nimia viscositate aut fragilitate.

Elementa essentialia recipe



  • Categoria ferculi: Barra proteica

  • Culina/origo: Confectio moderna

  • Typus prandii: Gustatio levis

  • Proventus: 1 barra

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 30 minuta

  • Gradus difficultatis: Medius


    • Instrumenta



  • Libra digitalis cum accuratione 1 g

  • Parva casseruola

  • Crater thermoresistens

  • Spatula siliconea

  • Parva forma vel forma rectangularis ad barram, capacitatis circiter 55 g

  • Charta coquinaria

  • Thermometrum alimentarium


    • Ingredientia



    Basis proteica et lactea


  • 15 g proteini lactei

  • 8 g hydrolysati collageni

  • 6 g isomalto-oligosaccharidorum

  • 5 g polyolorum (maltitoli)

  • 4 g pulveris lactis integri

  • 3 g isolati proteini soyani

  • 2 g farinae triticeae

  • 1 g salis


    • Basis adiposa et cacao


  • 4 g butyri cacao

  • 3 g olei helianthi

  • 2 g massae cacao

  • 1 g agentis humectantis (glyceroli)

  • 1 g emulsificantis (lecithini soyani)


    • Pars crocans


  • 1 g crispiorum soyani crocantium


    • Methodus



  • 1. Formam charta coquinaria instrue et omnia ingredientia separatim expende. Accurate labora; structura barrae pendet ex eo quod phases sicca et adiposa clare moderatae serventur.


  • 2. Butyrum cacao, oleum helianthi, massam cacao, glycerolum et lecithinum soyanum in parva casseruola super calore tenuissimo liquesce, ad 45–50 °C, donec mixtura omnino levis et nitida sit. Tantum move ut massa homogena fiat; non debet tam calida fieri ut viscositatem amittat.


  • 3. Proteinum lacteum, hydrolysatum collageni, isomalto-oligosaccharida, maltitolum, pulverem lactis integri, isolatum proteini soyani, farinam triticeam et sal in cratere misce. Cribratio non est necessaria, sed pulveres aequaliter distributi esse debent sine glebis visibilibus.


  • 4. Phasem adiposam calidam super ingredientia sicca, dum moves, infunde. Spatula per 1–2 minuta labora donec massa densa et formabilis efficiatur. Consistentia debet esse mollis sed non fluida, cum superficie aequali et opaca.


  • 5. Crispios soyani demum leniter incorpora, tantum donec aequaliter distributi sint. Pars crocans integra et manifesta in structura manere debet.


  • 6. Massam firmiter et aequaliter in formam praeparatam comprime. Praesertim in angulis et marginibus compinge, ut barra densa, levis et sine loculis aeris fiat. Superficies plana et firma esse debet.


  • 7. Formam per 10 minuta refrigera donec barra satis stabilis sit ut integra efferri possit. Textura perfecta debet esse firma, sed adhuc leviter cedere sub pressione, cum claro crocante in sectione transversa.


    • Instructio et servitium



    Barram super mundam chartam coquinariam vel parvam patellam pone. Integram vel dimidiatam serve, ut sectio munda basim lacteam aequalem et crispios soyani crocantes ostendat. Frigidulam, sed non gelidam, serve ad optimam aequilibrium inter nucleum mollem et morsum distinctum.

    Notae professionales



  • Moderatio decisiva in calore consistit: phasis adiposa nimis calefacta barram friabilem reddit, dum phasis nimis frigida inaequalem cohesionem dat.

  • Compressio firma et constans esse debet; formatio laxa structuram porosam et instabilem efficit.

  • Crispii soyani omnino ultimo incorporandi sunt, ut textura eorum manifesta in barra perfecta conservetur.
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