Sweets "Bird's milk", calorie content and benefits of these sweets

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Gray bird's milk calorie content 1 Candy. How many calories are in one chocolate candy?

Not everyone, but many sweet tooth lovers are periodically interested in how many calories are in chocolate candy. This is not surprising: most people with a sweet tooth are women who try to watch their weight.

Modern ladies do not need to know the calorie content of chocolates by heart: it is enough to have access to the Internet. The packaging usually also contains such information, but the calories there are given per 100 grams of product. If you are extremely careful about your diet, you may find information about the calorie content of a single candy useful.

Calorie determination

It's no secret that chocolates contain a lot of calories. Dark chocolate has the least amount of calories, while milk chocolate has the most calories. 100 grams of chocolates contain from 450 to 600 kcal. Fats make up 54%, carbohydrates – 36%, proteins – 10%.

The most calories are contained in milk chocolate candies with nut, waffle, cream filling, condensed milk, and halva (550–600 kcal per 100 g). Dried fruits and berries (prunes, dried apricots, etc.) in chocolate glaze (350–450 kcal) will be less nutritious; the lowest calorie chocolates are jelly, soufflé, and bird's milk (250 kcal).

Determining your norm is very easy. It is enough to read the label, which indicates the weight and energy value, divide by the number of candies and find out how many calories there will be in one piece. When making homemade candies, you can calculate the number of calories per unit based on the calorie content and weight of the products used.

Piece calorie content of popular chocolates

Historical excursion

Chocolate appeared about 150 years ago. It was consumed as a drink, then as a medicine. With the help of cocoa beans, people were treated for anemia, loss of strength, and even tuberculosis.

The further history of this confectionery product began to accelerate every year. The product has become of higher quality and diversified, new tastes and aromas have appeared, and entire generations of chocolatiers have been formed. Each of them contributed to the improvement of this product. Today everyone knows the most worthy companies and well-known manufacturers. These include Belgian, Swiss, French manufacturers. Our country also has its own veterans. Among them are “Babaev Factory”, “Red October”, “Rot Front”, etc.

How can you spend the calories received after eating chocolate candy (approximate data)

Production Features

The raw material for making the delicacy is the ripened fruits of the cocoa tree, which grows in America, Indonesia and Australia. They are removed, sorted, fried, crushed and sent into powder form for chocolate production. Oil is also extracted from cocoa beans by pressing.

When making chocolates, powder, powdered sugar and cocoa butter are used. For a milky look, add milk or cream. The raw material, brought to a homogeneous consistency, is poured into special molds and the filling is added. All that remains is to put the candies in boxes or wrap them in colored wrappers.

You can prepare the treats yourself. To do this you will need cocoa powder, sugar, flour, milk, cocoa butter or butter and a filling of your choice. In this case, you will also know how many calories are in the candy.

To eat or not to eat?

Chocolate products can be beneficial when consumed in moderation. Thus, the famous long-living Frenchwoman Jeanne Calment was very fond of this confectionery product. Many vitamins, microelements, and beneficial amino acids allow the body to fight depression, improve mood, and strengthen memory.

The joy hormone serotonin, produced by the body when eating chocolate, allows a person to escape from the hustle and bustle and problems. Children should also be periodically pampered with sweets, since pleasure is especially important in childhood.

The dangers of chocolate can only be discussed in terms of the amount of sweets consumed, which must be controlled. You should also pay attention to candies with alcohol, which are contraindicated for children, pregnant and lactating women. Drivers are also advised to be careful with this dessert.

If you are one of those with a sweet tooth who is very worried about their figure, but cannot refuse chocolates, you have one reasonable way out of the situation: burn calories with physical activity. To do this, just go for a walk some time after drinking tea (or, if you live on the ninth floor, check your mailbox without using the elevator).

Ingredients:

• Biscuit – 1 piece
• Brown sugar - 200 grams
• Granulated sugar – 200 grams
• Agar-agar – 4 teaspoons
• Egg white – 6 pieces
• Butter – 150 grams
• Condensed milk – 70 grams
• Water – 150 Milliliters
• Lemon juice - 1 teaspoon
• Milk chocolate – 150 grams (pink)
• Milk - 150 Milliliters (Icing)
• Gelatin – 8 grams (Glaze)
• Nuts – 30 grams

Number of servings: 12

Bird's milk cake: calorie content per 100 grams, nutritional value, composition

The calorie content of Bird's milk cake per 100 grams is 364 kcal (using the example of products from the Kozyr confectionery factory). 100 g of sweet product contains:

• proteins – 7 g;
• fats – 12 g;
• carbohydrates – 57 g.

Read: Calorie content of flax seed per tablespoon

The composition of the Poultry's milk cake consists of premium wheat flour, sugar, butter, confectionery glaze, molasses, egg white, condensed milk, egg powder, agar-agar stabilizer, baking soda, citric acid, and preservative. The set of ingredients may differ among different manufacturers.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Buttermilk – 36 kcal/100g
• Cream – 300 kcal/100g
• Cream 10% fat – 120 kcal/100g
• Cream 20% fat content – ​​300 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Cocoa powder – 374 kcal/100g
• Gelatin – 355 kcal/100g
• White chocolate – 554 kcal/100g

Calorie content of products: Sour cream, Cream, Sugar, Gelatin, Milk, Cocoa powder, White chocolate

Recipe for “Bird's Milk Cakes”:

So, we take agar-agar, Mistral sugar, butter, condensed milk, eggs, chocolate.

I have a ready-made sponge cake, cut into 3 parts. From one cake layer I cut out round shapes according to the size of my silicone molds.

Fill the agar-agar with water (150ml). He definitely needs to stand for at least 15 minutes.

Beat soft butter, add condensed milk to it in parts. And put it aside for now.

Let's put our agar with water on fire. Let's let it warm up. When it dissolves, add sugar. I have 200g white sugar and 200g brown sugar. The sugar should dissolve. At the same time, beat the whites. Cook the agar-agar for a short time, about 3 minutes. The temperature should be 108-110 degrees. When it reaches this temperature, add lemon juice and cook for another 2 minutes. Remove from heat.

You can let it cool slightly, but I poured it straight away, slowly and in a thin stream into the whites. Continuously whisk. Next, add condensed milk and butter in parts. Here you can reduce the mixer speed.

Now immediately pour the soufflé into silicone molds. And cover the top with biscuits. We do everything quickly, because the souffle hardens instantly.

It turned out that I had a lot of soufflé, but there were no more silicone molds, so I also made a cake. And she put a biscuit on the bottom, and on the top too. If you are making a cake, you can take a 26cm mold. I have 20cm.

We put our preparations in the refrigerator for about 3 hours.

We need to remove the finished soufflé from the mold. I do this with a hair dryer. Very comfortably. We heat the top or sides of the form with a hairdryer. And turn the silicone mold over, carefully try to take it out, if it still doesn’t come out, then warm it up again. Until our soufflés pop out. Now let's put them in the freezer while we make the icing.

Making the glaze. This was the first time I made such a colored one. Thanks for the MK to our girls, Ole Babich and Irina (IrenD). So, I poured cold water over the gelatin plates, heated the milk, added chocolate drops, I had pink ones, and stirred everything. And add the squeezed gelatin, strain everything. And let it cool to 30 degrees.

When the glaze has cooled. Place the mini-cakes on a wire rack and the wire rack on a sheet of paper. And pour glaze over it. It was liquid for me. And at first I thought that nothing would work out for me. But, as it turned out, you just need to patiently pour from above. And there should be enough glaze for this. I poured several times. You should especially try to water on the sides so that everything is evenly distributed. And if you see that everything is already beautiful, then you need to stop. Otherwise, if you run out of glaze and are still pouring, there may be unsightly streaks.

With one movement of a special culinary spatula, remove the cakes from the grill and remove excess glaze. While the glaze has not hardened, sprinkle the sides with pistachios.

I also decorated the cake, the top with chocolate mixed with cream. Heated 100g of chocolate and 100ml of cream in a water bath. Sides with chocolate tape. I heated 100g of pure dark chocolate in the microwave and applied it to a special chocolate tape with a pattern and immediately applied it to the sides of the cake. Then put it in the cold for 30 minutes. Bon appetit and good spring mood to you!

How will it look like?
“Bird's milk” cakes

I often make “Bird's milk” with gelatin. But finally, I bought real agar-agar. And today I decided to make a new Birdie recipe. And since I was already tired of the usual form, I decided to make it in the form of mini-cakes. But there was a lot of soufflé, so I also made a cake. The bird itself is very sweet, so I took Mistral brown sugar half and half with white. Help yourself, the soufflé turned out very tender, with a pleasant taste.

Category: Desserts › Cakes

Ingredients for “Bird's Milk Cakes”:

What are Bird's Milk candies?

What calorie content of Poultry's Milk sweets have, what dietary properties they have, all this is of interest to those who lead a healthy lifestyle and monitor their health and figure. So we will try to answer these questions in the next article.

So here it is:

It will be difficult to find a person who has never heard of such a confectionery product as “Bird's Milk” candies. At first glance, this seems strange - after all, sweets in any case cannot be called a dietary product. But not all of us are ready, even for the sake of fighting excess weight, to completely “give up” with our favorite delicacies.

Actually, Bird's Milk candies began to be produced in Poland. To be more precise, the recipe for this product was invented by the owner of the confectionery factory, Jan Wedel, who returned full of impressions from his trip to France.

Of course, the candy recipe initially had a somewhat unusual and unusual taste. They were produced filled with marshmallows (candies similar in taste to marshmallows).

Many people have never heard of one of the main components of these sweets, agar-agar (sometimes they write simply agar or even E406). Nevertheless, agar-agar is used quite often in confectionery - it is because of it that a delicate but dense texture is obtained not only for the filling of bird's milk, but also for marshmallows, marmalade, and soufflé.

Agar-agar means "jelly" in Malay. It is similar in properties to gelatin, although it is more expensive. In addition, the structure of products “captured” by agar is more plastic; it is often used to create delicate air layers with bubbles. Agar-agar usually looks like a white or yellowish powder.

Agar-agar is produced from red and brown seaweeds that grow in the Pacific Ocean and the White Sea. It is completely natural and “suitable” for vegetarians, since, unlike gelatin, which is made from animal connective tissue, it contains only plant materials.

This delicacy, like any confectionery product, should be chosen especially carefully, without neglecting the information on the product label. And so, when purchasing, you should pay attention to the expiration date, which should not exceed six months, ideally it should be three to four months. If you find that this term has increased to a year or more, the product, which we will talk about a little later, will definitely contain preservatives that your body absolutely does not need.

The optimal storage temperature for these candies is considered to be +18°C, so before purchasing, pay attention to the temperature in the room - it won’t be too bad if it’s a little cool in the shopping aisle. If the temperature regime has been violated, the sweets will become covered with a white coating...

The appearance of “correct” candies should be “attractive” and appetizing - a perfectly smooth, even and shiny surface, completely covered with glaze. If the surface of the candy is dull, you will find vegetable fats in the product; if the filling peeks out from under the glaze, there are two options: either there were violations in the technological process, or the product’s shelf life has long since expired.

Today, your favorite childhood candies can be made at home. The advantageous difference between this delicacy is the absence of preservatives, which are added to the composition to increase the shelf life of the product.

Micro- and macroelements in the Bird's Milk Dessert

Dessert “Bird's Milk” contains the following elements: Mono- and disaccharides, Ash, Starch, Water, Organic acids, Dietary fiber, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Sulfur, Copper, Iodine, Manganese, Chromium, Molybdenum, Cobalt, Zinc, Iron, Chlorine.