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Vectis proteica e chocolato lacteo cum crispis sojae et centro lacteo cremoso

Vectis proteica e chocolato lacteo cum crispis sojae et centro lacteo cremoso
Relatum a @ronja | 1 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 monoinsaturatus2.6g
Adeps polyinsaturatus0.8g
Adeps saturatus4.5g
Adeps trans0.1g
Carbohydrata totalia 19.0g
6% DV
Fibra3.0g
Amylum14.0g
Sacchara2.0g
Proteinum 20.0g
40% DV
Proteinum animale14.0g
Proteinum mixtum / processum5.0g
Proteinum vegetabile1.0g

De

Una vectis proteica praeconfecta, alta in proteino, cum moderata copia carbohydratorum et adipis. Continet crispos sojae, obductionem e chocolato lacteo et centrum lacteum cremosum.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum22.0mg4%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.2mg8%
Acidum pantothenicum (B5)0.6mg12%
Riboflavinum (B2)0.3mg19%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg5%
Vitaminum D0.5mcg3%
Vitaminum E0.8mg5%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.8mg10%
Magnesium35.0mg8%
Phosphorus160.0mg23%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium140.0mg6%
Zincum1.2mg11%

Tessera proteica e chocolato lacteo cum crispis sojae et centro lacteo cremoso

Praefatio



Haec tessera ad contrarium structa est: nucleus mollis, proteino dives, intra tenuem crustam chocolati lactei continetur, crispis sojae ultimam fragilitatem praebentibus. Dulcedo moderata est, textura stratificata, et finis mundus potius quam graviter dulcis. Est opus dulciarium accuratum, ad edendum sicut tessera compositum, sed ad se gerendum sicut placenta composita destinatum.

Elementa essentialia recepti



  • Categoria ferculi: Tessera dulciaria

  • Culina sive origo: Stylus Europaeus hodiernus

  • Genus cursus: Gustatio levis

  • Proventus: 1 tessera

  • Portio: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 45 minuta

  • Difficultas: Moderata


    • Instrumenta



  • Parva scutella miscendi

  • Scutella calori resistens

  • Parva patella

  • Spatula siliconea

  • Libra digitalis

  • Forma tesserae vel forma rectangularis siliconea, capacitatis 55 g

  • Parva spatula obliqua vel culter planus

  • Refrigeratorium


    • Ingredientia



    Farcimen proteicum lacteum


  • 18 g mixturae proteini lactei

  • 4 g hydrolysati collageni

  • 4 g edulcorantium

  • 3 g olei nucleorum palmae, liquefacti

  • 2 g glyceroli

  • 1 g aromatum

  • 0.5 g salis

  • 4 g crisporum sojae


    • Involucrum


  • 18 g involucri chocolati lactei

  • 0.5 g butyri cacao


    • Methodus



  • 1. Instrue vel para formam tesserae 55 g. Mundam et siccam serva. Si forma rigida est, eam leviter refrigera per 5 minuta, ut involucrum ad contactum aequaliter concrescat.


  • 2. In parva scutella, coniunge mixturam proteini lactei, hydrolysatum collageni, edulcorantia, et sal. Penitus misce, ut partes aridae omnino dispergantur neque lineae pallidae remaneant.


  • 3. Adde oleum nucleorum palmae liquefactum, glycerolum, et aromata. Mixturam spatula tracta per 1 ad 2 minuta, donec in pastam levem et densam coalescat. Crispora sojae ultimo involve, tantum donec aequaliter distributa sint et integra maneant.


  • 4. Farcimen firmiter in formam in uno strato comprime. Id dorso cochlearis vel spatulae compinge, ut superficies plana sit et massa cohaereat. Refrigera per 10 minuta, donec satis firmum sit ut e forma sine deformatione eximatur.


  • 5. Liquefac involucrum chocolati lactei cum butyro cacao super leni calore, mixtura fluida et nitida servata. Agita donec omnino levis et calida, non fervida, sit; involucrum in tenui et aequali rivo fluere debet.


  • 6. Farcimen refrigeratum e forma exime et super cratem vel chartam pergamenam pone. Id involucri chocolati aequaliter obduce, spatula utens ad latera claudenda et superficiem levigandam. Crusta tenuis, continua, et sine gravi cumulo esse debet.


  • 7. Tesseram in refrigeratorio pone per 15 ad 20 minuta, donec involucrum firmum sit et centrum densum ac secabile maneat. Tessera perfecta ad temperaturam loci solida videri debet, cum fragore mundo e crusta et interiore cremoso.


    • Instructio et servitium



    Tesseram integram appone, in parva patella centratam vel nitide in charta pergamena involutam. Eam cum crusta integra et superficie immaculata exhibe, ut contrarium inter involucrum crispum et nucleum cremosum primo aspectu pateat.

    Notae professionales



  • Farcimen ante obductionem compactum esse debet; centrum laxum crustam franget.

  • Involucrum chocolati tenue serva. Nimia crassitudo morsum hebetat et contrarium texturae obscurat.

  • Crispora sojae distincta manere debent, non in pastam contrita, ut tessera perfecta crispitudinem destinatam retineat.
    • Sine GlutineAequilibrata
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