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Vectis proteica lactei chocolati cum crispis sojae

Vectis proteica lactei chocolati cum crispis sojae
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Notitia nutritionis

Per portionem 55g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 200 kcal
10% DV
Adeps totalis 7.0g
11% DV
Adeps monoinsaturatus2.2g
Adeps polyinsaturatus0.5g
Adeps saturatus4.2g
Adeps trans0.1g
Carbohydrata totalia 18.0g
6% DV
Fibra3.0g
Amylum13.2g
Sacchara1.8g
Proteinum 20.0g
40% DV
Proteinum animale20.0g

De

Vectis proteica Barebells humilis sacchari, aestimata ut una vectis ordinaria 55 g. Multum proteini praebet, cum mediocri copia carbohydratorum et pinguium.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)2.0mcg7%
Cholinum18.0mg3%
Folatum (B9)18.0mcg5%
Niacinum (B3)1.2mg8%
Acidum pantothenicum (B5)0.5mg10%
Riboflavinum (B2)0.2mg15%
Thiaminum (B1)0.1mg7%
Vitaminum A40.0mcg4%
Vitaminum B120.3mcg13%
Vitaminum B60.1mg5%
Vitaminum D0.5mcg3%
Vitaminum E0.6mg4%
Vitaminum K2.0mcg2%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium180.0mg18%
Cuprum90.0mcg10%
Ferrum1.2mg7%
Magnesium35.0mg8%
Phosphorus140.0mg20%
Kalium160.0mg3%
Selenium4.0mcg7%
Natrium170.0mg7%
Zincum0.9mg8%

Tabella Proteica ex Chocolato Lacteo cum Crispo Sojae

Praenotamen


Haec tabella moderatione constat: matrice proteica flexili, tunica chocolati pura, et levi fractione crispi sojae ad contrarium. Edenda est ut dulciarium compositum potius quam supplementum, dulcedine coercita et textura accurata servata. Finis debet esse lenis, frigidus, et in palato purus.

Essentialia recipe


  • Categoria ferculi: Tabella dulciaria proteica

  • Culina sive origo: Europaea moderna

  • Genus cursus: Gustatio

  • Proventus: 1 tabella

  • Magnitudo portionis: 55 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 10 minuta

  • Tempus totale: 30 minuta

  • Difficultas: Media


    • Instrumenta


  • Parva scutella miscendi

  • Spathula siliconea

  • Parva cacabus

  • Scutella calori resistens

  • Forma tabellae 55 g vel parva forma rectangularis

  • Spathula obliqua

  • Libra ad 1 g accurata

  • Refrigeratorium


    • Ingredientia


    Basis proteica


  • 18 g proteini lactei

  • 10 g hydrolysati collageni

  • 8 g edulcorantis

  • 4 g glyceroli

  • 3 g olei nucleorum palmae, liquefacti

  • 2 g aromatis

  • 5 g crispi sojae


    • Operimentum chocolati


  • 3 g operimenti chocolati lactei

  • 1 g butyri cacao

  • 1 g massae cacao


    • Methodus


  • 1. Coniunge proteinum lacteum, hydrolysatum collageni, et edulcorantem in parva scutella. Permisce diligenter ut pulveres aequaliter distribuantur et nullae strigae pallidae maneant.

  • 2. Adde glycerolum, oleum nucleorum palmae liquefactum, et aroma. Spathula per 1 ad 2 minuta tracta donec mixtura densa, lenis, et cohaerens fiat. Crispum sojae ultimo involve, tantum donec aequaliter suspensum sit et structura integra maneat.

  • 3. Basim firmiter in formam tabellae 55 g comprime. Eam per stratas comprime ut loculi aeris tollantur et corpus purum compactumque efficiatur. Superficies aequa et tensa esse debet.

  • 4. Operimentum chocolati lactei, butyrum cacao, et massam cacao simul super leni calore liquefac, agitans donec omnino fluida et nitida fiant. Mixturam calidam et fluidam serva, sed noli nimis calefacere; lenis et fundibilis manere debet.

  • 5. Tabellam e forma exime et mixtura chocolati aequaliter obduc. Spathula obliqua utere ut excessum removeas et tenuem tunicam aequalem relinquas. Operimentum debet consistere cum finitione serica et fragore firmo.

  • 6. Tabellam per 10 ad 15 minuta refrigera, tantum donec operimentum omnino constiterit et medium tactu firmum videatur.


    • Instructio et servitium


    Tabellam integram appone, refrigeratam sed non duram, ut tunica pure cedat et interior pars flexibilis maneat. Simpliciter exhibe, commissura chocolati nitida et forma quadrata servata.

    Notae professionales


  • Basis ante obductionem compacta esse debet; quaelibet laxitas tunicam franget.

  • Glycerolum masticationem moderatur et finem aridum impedit, itaque plene incorporari debet.

  • Stratum chocolati tenue serva. Operimentum grave aequilibrium tabellae hebetat et texturam incommodam facit.
    • Sine GlutineAequilibrata
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