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Barebells Creamy Crisp proteinska pločica

Barebells Creamy Crisp proteinska pločica
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Nutritivne vrednosti

Po porciji od 55 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 200 kcal
10% DV
Ukupne masti 8.0g
12% DV
Mononezasićene masti2.9g
Polinezasićene masti0.5g
Zasićene masti4.5g
Trans masti0.1g
Ukupni ugljeni hidrati 18.0g
6% DV
Vlakna2.0g
Skrob14.0g
Šećeri2.0g
Proteini 20.0g
40% DV
Životinjski proteini17.0g
Biljni proteini3.0g

O proizvodu

Proteinska pločica sa visokim udelom proteina i umerenom energetskom vrednošću. Sadrži pre svega mlečne proteine i kolagen, dok šećerni alkoholi i preliv od čokolade doprinose unosu ugljenih hidrata i masti.

Sastojci

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

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)1.5mcg5%
Holin18.0mg3%
Folat (B9)8.0mcg2%
Niacin (B3)0.4mg3%
Pantotenska kiselina (B5)0.3mg6%
Riboflavin (B2)0.2mg15%
Tiamin (B1)0.1mg4%
Vitamin A40.0mcg4%
Vitamin B120.3mcg13%
Vitamin B60.1mg3%
Vitamin D0.3mcg2%
Vitamin E0.6mg4%
Vitamin K2.0mcg2%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum140.0mg14%
Bakar90.0mcg10%
Gvožđe1.2mg7%
Magnezijum28.0mg7%
Fosfor120.0mg17%
Kalijum170.0mg4%
Selen4.0mcg7%
Natrijum180.0mg8%
Cink0.8mg7%

Barebells Creamy Crisp proteinska pločica

Napomena


Ova pločica se zasniva na čistoj strukturi: meko, proteinsko jezgro sa izraženom notom mlečne čokolade i hrskavim dodatkom koji pločici daje njen karakter. Slatkoća je uravnotežena kakaom i solju, dok masna faza daje čvrst, ali ne tvrd zalogaj. Rezultat treba da bude ujednačen, elegantan i precizan pri svakom zalogaju.

Osnovne informacije o receptu


  • Vrsta jela: Proteinska pločica

  • Kuhinja/poreklo: Moderna konditorska proizvodnja

  • Obrok: Užina

  • Prinos: 1 pločica

  • Veličina porcije: 55 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 10 minuta

  • Ukupno vreme: 25 minuta

  • Težina: Srednje


    • Oprema


  • Mala posuda otporna na toplotu

  • Mala šerpa

  • Silikonska špatula

  • Digitalna vaga

  • Kalup za pločicu ili mali pravougaoni kalup, kapaciteta oko 55 g

  • Papir za pečenje


    • Sastojci


    Proteinska masa


  • 18 g mlečnog proteina

  • 8 g kolagenskog hidrolizata

  • 6 g polidekstroze

  • 5 g maltitola

  • 2 g glicerola

  • 1 g prirodnih aroma

  • 0,5 g soli


    • Hrskavi dodatak


  • 4 g hrskavog sojinog proteina


    • Spoljašnji omotač


  • 7 g preliva od mlečne čokolade

  • 2 g ulja od palminog jezgra

  • 1 g kakao-maslaca

  • 1 g kakaa


    • Postupak


  • 1. Pripremite mali kalup obložen papirom za pečenje. Precizno izmerite sve sastojke i držite ih odvojene po komponentama.


  • 2. Pomešajte mlečni protein, kolagenski hidrolizat, polidekstozu, maltitol, glicerol, prirodne arome i so u posudi. Radite masu špatulom 2–3 minuta dok ne postane ujednačena, gusta i kompaktna. Treba da može da se oblikuje, ali da ne bude lepljiva.


  • 3. Umešajte hrskavi sojin protein i radite vrlo kratko, oko 15 sekundi, tako da se hrskavi dodatak rasporedi bez lomljenja.


  • 4. Čvrsto utisnite masu u kalup u ravnomernu pločicu od oko 55 g. Posebno pritisnite uglove kako bi površina bila glatka i kompaktna. Ohladite 10 minuta dok ne postane čvrsta i elastična.


  • 5. Otopite preliv od mlečne čokolade, ulje od palminog jezgra i kakao-maslac pažljivo na niskoj temperaturi do potpuno glatke mase, oko 40–45 °C. Umešajte kakao dok glazura ne postane sjajna i ujednačena. Treba da bude tečna, ali ne toliko topla da omekša jezgro.


  • 6. Izvadite pločicu iz kalupa i ravnomerno je prekrijte čokoladnom masom. Ostavite višak da kratko otekne kako bi površina bila tanka i čista. Stavite pločicu na papir i ostavite da se stegne 5–7 minuta dok preliv ne postane čvrst i suv na dodir.


    • Serviranje i prezentacija


    Poslužite pločicu celu, sa glatkom čokoladnom površinom okrenutom nagore, a čist presek napravite samo ako se deli. Treba da pruži jasan otpor u omotaču, nakon čega sledi meko, kremasto jezgro i diskretna hrskavost u sredini.

    Profesionalne napomene


  • Masa mora biti dovoljno kompaktna da nosi hrskavi dodatak; ako je previše mekana, pločica gubi svoju strukturu.

  • Čokoladni preliv treba da bude tanak i ujednačen, nikada debeo, kako bi se sačuvao čist zalogaj.

  • Hlađenje je presudno: prekratko vreme dovodi do deformacije, a predugo čini pločicu nepotrebno tvrdom.
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