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Vectis proteica e nucibus acaju cum caramelo

Vectis proteica e nucibus acaju cum caramelo
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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 animale20.0g

De

Vectis altae proteinae et humilis sacchari, cum adipe moderato et carbohydratis relativis paucis. Praecipue constat ex proteina lactis, collagene hydrolysato et nucibus acaju, cum tegumento ad modum carameli.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)12.0mcg3%
Niacinum (B3)0.6mg4%
Acidum pantothenicum (B5)0.4mg8%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg4%
Vitaminum A40.0mcg4%
Vitaminum B120.4mcg17%
Vitaminum B60.1mg3%
Vitaminum D0.3mcg2%
Vitaminum E0.8mg5%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum120.0mcg13%
Ferrum1.2mg7%
Magnesium28.0mg7%
Phosphorus140.0mg20%
Kalium170.0mg4%
Selenium6.0mcg11%
Natrium180.0mg8%
Zincum1.1mg10%

Vectis proteica e nucibus Anacardii caramelizata

Praefatio


Haec vectis ad dulcedinem puram, morsum firmum, et notam carameli moderatam composita est. Anacardium et butyrum cacao profunditatem et rotunditatem praebent, dum basis proteica structuram sine gravitate tribuit. Munde secari, formam suam tenere, et textura polita quasi confectionaria finiri debet.

Essentialia recipe


  • Categoria ferculi: Vectis proteica

  • Culina sive origo: Ars dulciaria contemporanea

  • Genus cursus: Gustatio

  • Portio effecta: 1 vectis

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 15 minuta

  • Tempus coctionis: 5 minuta

  • Tempus totale: 20 minuta

  • Difficultas: Moderata


    • Instrumenta


  • Parva scutella calori resistens

  • Parvus caccabus

  • Spathula siliconea

  • Libra digitalis

  • Forma ad vectem 55 g vel parva forma rectangularis linita

  • Cribrum tenue

  • Refrigeratorium


    • Ingredientia


  • 18 g proteina lactis

  • 6 g hydrolysatum collageni

  • 6 g edulcorans

  • 5 g anacardium, minute concisum

  • 5 g butyrum cacao

  • 4 g pulvis lactis integri

  • 4 g oleum nuclei palmae

  • 3 g frusta crispa sojae

  • 1 g aroma carameli

  • 2 g glycerolum

  • 0.5 g sal

  • 0.5 g emulsificans


    • Methodus


  • 1. Formam lini et seorsum pone. Si forma rigida est, eam leviter calefac ut vectis perfecta munde eximat.

  • 2. Proteina lactis, hydrolysatum collageni, edulcorans, pulverem lactis integri, et sal in scutella coniunge. Si opus est, cribra ut particulae coactae removeantur; mixtura tenuis et aequalis manere debet.

  • 3. Butyrum cacao et oleum nuclei palmae simul in parvo caccabo super ignem lenem liquesce, tantum donec omnino fluida et clara sint, circiter 2 ad 3 minuta. Noli permittere ut pinguia nimis calefiant.

  • 4. Ab igne remove et emulsificans, glycerolum, et aroma carameli misce donec lenia et nitida fiant.

  • 5. Mixturam aridam mixturae pingui calidae adde et spathula misce donec pasta densa formetur, circiter 1 minutum. Massa cohaerens et leviter serica apparere debet, sine loculis aridis.

  • 6. Anacardium et frusta crispa sojae involve. Misce tantum donec aequaliter distributa sint; textura distincta manere debet, non contrita.

  • 7. Mixturam firmiter in formam praeparatam preme, eam per stratas compingens ut superficies plana sit et anguli bene completi sint. Vectis densa et unita videri debet.

  • 8. Refrigera per 10 minuta, vel donec satis coagulata sit ut munde e forma eximatur. Vectis perfecta firma, lenis, et margine puro secabilis esse debet.


    • In patina ponere et ministrare


    Vectem e forma exime et integram exhibe, superficie composita et integra relicta. Ministro ad temperaturam cubiculi frigidam, ut nota carameli aperiatur et textura firma maneat sed non fragilis.

    Notae professionales


    Aequilibrium accuratum inter pingue calidum et proteina arida essentiale est; si mixtura nimis calida est, vectis unctuosa potius quam munda coagulabitur. Preme cum constantia, non vi, ne superficies findatur. Anacardium et frusta crispa sojae perceptibilia manere debent, contrarium praebentia contra basim lenem et compactam.
    Sine GlutineAequilibrata
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