High protein bar

Formulation Instructions

Ingredient	%
VITESSENCE® Pulse 1803 pea protein	20.600
Syrup, agave	19.500
Almonds, ground	14.400
Syrup, rice	11.200
Syrup, cane sugar	9.000
Cocoa butter	7.500
Cocoa powder	6.000
Syrup, date	5.993
Almonds, flaked	5.000
Caramel flavour	0.350
Bourbon vanilla flavour	0.300
Salt	0.150
PureCircle™ NSF-04 Flavour modifier	0.007
TOTAL	100

Mix all dry ingredients.
Mix all binder syrups, add into the high shear mixer and heat at low speed to 60-65°C.
Add 20% of the dry mix into the high shear mixer and mix well.
Liquify the cocoa butter, add to the high shear mixer and emulsify for 2 min at high speed (the pea protein provides emulsification properties and stabilises the emulsion).
Add the remaining dry ingredients stepwise and mix all at high speed until the "bar dough" is homogenous and paste-like.
Immediately form a bar using a bar frame (or any other suitable equipment).
Let the bar rest for minimum 24 hours @4°C before consumption.

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