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Barebells Creamy Crisp proteinska ploščica

Barebells Creamy Crisp proteinska ploščica
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Hranilne vrednosti

Na porcijo 55 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 200 kcal
10% DV
Skupne maščobe 8.0g
12% DV
Enkrat nenasičene maščobe2.9g
Večkrat nenasičene maščobe0.5g
Nasičene maščobe4.5g
Trans maščobe0.1g
Skupni ogljikovi hidrati 18.0g
6% DV
Prehranske vlaknine2.0g
Škrob14.0g
Sladkorji2.0g
Beljakovine 20.0g
40% DV
Živalske beljakovine17.0g
Rastlinske beljakovine3.0g

O tem

Proteinska ploščica z visoko vsebnostjo beljakovin in zmerno energijsko vrednostjo. Vsebuje predvsem mlečne beljakovine in kolagenski hidrolizat, sladkorne alkohole ter preliv iz mlečne čokolade, ki prispevajo ogljikove hidrate in maščobe.

Sestavine

  • mjölkprotein
  • kollagenhydrolysat
  • fyllnadsmedel (polydextros)
  • sötningsmedel (maltitol)
  • mjölkchokladöverdrag
  • palmkärnolja
  • sojaproteincrisp
  • glicerol
  • kakaosmör
  • kakao
  • naturliga aromer
  • sol

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin1.5mcg5%
Holin18.0mg3%
Folna kislina8.0mcg2%
Niacin0.4mg3%
Pantotenska kislina0.3mg6%
Riboflavin0.2mg15%
Tiamin0.1mg4%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg3%
Vitamin D0.3mcg2%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij140.0mg14%
Baker90.0mcg10%
Železo1.2mg7%
Magnezij28.0mg7%
Fosfor120.0mg17%
Kalij170.0mg4%
Selen4.0mcg7%
Natrij180.0mg8%
Cink0.8mg7%

Barebells Creamy Crisp proteinska ploščica

Uvodna opomba


Ta ploščica temelji na čisti strukturi: mehko, beljakovinsko bogato jedro z izrazito noto mlečne čokolade in hrustljavim dodatkom, ki ploščici daje njen značaj. Sladkost uravnavata kakav in sol, medtem ko maščobna faza poskrbi za čvrst, vendar ne trd ugriz. Rezultat mora biti enakomeren, eleganten in natančen pri ugrizu.

Osnovne informacije o receptu


  • Vrsta jedi: Proteinska ploščica

  • Kuhinja/izvor: Moderna slaščičarska izdelava

  • Obrok: Malica

  • Količina: 1 ploščica

  • Velikost porcije: 55 g

  • Čas priprave: 15 minut

  • Čas kuhanja: 10 minut

  • Skupni čas: 25 minut

  • Zahtevnost: Srednja


    • Oprema


  • Majhna toplotno odporna skleda

  • Majhna kozica

  • Silikonska lopatica

  • Digitalna tehtnica

  • Model za ploščice ali majhen pravokoten model, s kapaciteto približno 55 g

  • Papir za peko


    • Sestavine


    Beljakovinska masa


  • 18 g mlečnih beljakovin

  • 8 g kolagenskega hidrolizata

  • 6 g polidekstroze

  • 5 g maltitola

  • 2 g glicerola

  • 1 g naravnih arom

  • 0,5 g soli


    • Hrustljavi del


  • 4 g hrustljavih sojinih beljakovin


    • Zunanji ovoj


  • 7 g preliva iz mlečne čokolade

  • 2 g olja palmovih jedrc

  • 1 g kakavovega masla

  • 1 g kakava


    • Postopek


  • 1. Pripravite majhen model, obložen s papirjem za peko. Vse sestavine natančno stehtajte in jih ločite po komponentah.


  • 2. V skledi zmešajte mlečne beljakovine, kolagenski hidrolizat, polidekstrozo, maltitol, glicerol, naravne arome in sol. Maso z lopatico obdelujte 2–3 minute, dokler ni enakomerna, gosta in povezana. Biti mora oblikovalna, vendar ne lepljiva.


  • 3. Vmešajte hrustljave sojine beljakovine in obdelujte zelo na kratko, približno 15 sekund, da se hrustljavi del porazdeli, ne da bi se zdrobil.


  • 4. Maso čvrsto pritisnite v model v enakomerno ploščico, težko približno 55 g. Posebej pritisnite v kote, da bo površina gladka in kompaktna. Hladite 10 minut, dokler ni na otip čvrsta in elastična.


  • 5. Preliv iz mlečne čokolade, olje palmovih jedrc in kakavovo maslo previdno stopite na nizki temperaturi v popolnoma gladko maso, približno 40–45 °C. Vmešajte kakav, dokler glazura ni sijoča in enakomerna. Biti mora tekoča, vendar ne tako vroča, da bi zmehčala jedro.


  • 6. Ploščico vzemite iz modela in jo enakomerno prekrijte s čokoladno maso. Pustite, da odvečno na kratko odteče, da bo površina tanka in čista. Ploščico položite na papir in pustite stati 5–7 minut, dokler preliv ni čvrst in suh na dotik.


    • Serviranje in postrežba


    Ploščico postrezite celo, z gladko čokoladno površino navzgor, in jo prerežite le, če jo delite. Zagotoviti mora jasen odpor ovoja, ki mu sledi mehko, kremasto jedro in diskreten hrustljav element v sredini.

    Profesionalne opombe


  • Masa mora biti dovolj gosta, da nosi hrustljavi del; če je premehka, ploščica izgubi svojo strukturo.

  • Preliv iz mlečne čokolade mora biti tanek in enakomeren, nikoli debel, da se ohrani čist ugriz.

  • Hlajenje je ključno: prekratek čas povzroči deformacijo, predolg čas pa naredi ploščico po nepotrebnem trdo.
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