Belgian cream Beurre de Noisette hladká textura, chuť lískových ořechů a kakaa - 125 g
High quality hazelnut spread with cocoa made in Belgium by Michelin chef Vincent Bullet.
Decadent spread from Incacao for all lovers of quality cocoa and hazelnuts.
- This product does not contain palm oil
- It is approved as suitable for diabetics
- It has a unique "crémeux" structure.
Usage:
- You can spread this delicious cream on toast, baguettes, pancakes or waffles.
- We tried it on a warm Christmas cake. It's heaven in my mouth.
- Use it as a dip for dark chocolate chunks, pretzels.
- Or you can do it completely simply and just use it as a dip for a spoon.
- It is best stored at a temperature of 18 - 24 oC.
Ingredients
- soluble fibre (polydextrose)
- hazelnuts 20%
- cocoa butter
- ghee (clarified butter)
- sweetener: erythritol
- rapeseed oil
- cocoa powder 3,6%
- vanilla pod
- emulsifier: lecithin (sunflower)
- sweetener: thaumatin (katemfe fruit)
Nutritional values (100 g)
- Energy: 2039 kJ/487 kcal
Fat: 50.6 g
- of which saturated fat 23.2 g - Carbohydrates: 13.4 g
- of which sugars 2,6 g
- of which polyols 10,5 g
- net carbohydrates 2.9 g - Fibre 30 g
- Protein 3.8 g
- Salt 0 g
Benefits of the raw materials used
1. PREBIOTICKÁ ROZPUSTNÁ VLÁKNINA POLYDEXTRÓZA: má nízkou kalorickou hodnot (asi 1 kcal/g). Používá se jako plnidlo a nahrazuje strukturu a texturu sacharózy (stolního cukru). Tato rozpustná vláknina má glykemický index (GI) 4 až 7.
Instead of classic keto and low carb approved fibers such as:
-
soluble chicory fibre (known as inulin with a GI of 14, maximum consumption 60 g/day)
-
soluble corn fibre (known as resistant maltodextrin with a GI of 25, maximum consumption 45 g/day)
-
soluble tapioca fibre (known as isomalto-oligosaccharide with a GI of 35, maximum consumption 30 g/day)
we have opted instead for this synthetic prebiotic fibre, polydextrose, so that we can reduce the use of these concentrated "natural" fibres, except in our caramel spreads. We stopped using marketing gimmicks like "all-natural...".
Honey, cereals and bananas (ripe bananas have a GI of 130!) are also "natural", as are beet and cane sugar, so excessive use of "natural sweeteners" causes insulin resistance and diabetes.
- We limit the use of inulin, soluble corn and tapioca fibre as they cause bloating and soft or runny stools.
- In addition, some have a high GI, so the daily intake is limited and causes a lot of strain on the body.
Polydextrose has a maximum daily intake of 90 g, puts less strain on the body, and is much better at improving gut flora and microbes by fermenting this prebiotic fiber to produce 3 major short fatty acids (acetate, propionate, and butyrate) that can influence systemic fatty acid metabolism by modulating host gene expression and providing a substrate for cellular catabolic and anabolic reactions.
2. ERYTHRITOL: jedná se o přírodní alkoholový cukr. Je zcela odlišný od ostatních alkoholových cukrů a je velmi bezpečný. Má pouhých 6% kalorií jako klasický cukr a dosahuje 70% sladkosti cukru.
However, unlike conventional sugar, it passes safely through the body untouched, with zero metabolism because the body cannot break it down. There is no change in blood sugar or insulin levels when consuming erythritol because it has a glycaemic index (GI) of only 1, unlike glucose, for example, which has a GI of 100.
What is 'Low Glycaemic Index': apart from type 1 and type 2 diabetics, more than 50% of the population has low insulin resistance. Insulin is the most dominant hormone and is absolutely essential for health, it is responsible for multiple functions, one of which is glycolysis (glucose oxidation). Its counterpart is the hormone glucagon, which is responsible for lipolysis (fat oxidation). When insulin is high, glucagon secretion is completely suppressed in healthy individuals.
3. GHÍ 10 %: Incacao do svých produktů používá vlastní kultivované ajurvédské ghí, které dobře snáší i osoby s citlivostí na laktózu nebo kasein. Je plné vitamínů rozpustných v tucích (A,D,E,K2), omega 3 (DHA a EPA) a konjugované kyseliny linolové (CLA), což je přírodní transmastný tuk.
Linoleic acid is important for maintaining normal weight and reducing fat mass. It is also the richest source of the short-chain fatty acid 'butyrate', which nourishes beneficial gut bacteria.
4. THAUMATIN: přírodní sladidlo z afrického ovoce, který však tělo metabolizuje jako protein, proto nezanechává stopy jako jiná sladidla a je zcela bezpečný.
Compared to stevia, monkfruit and table sugar, this sweetener has a sweetness index of 3000.
Read more on this topic
How to prepare the best hot chocolate
Discover low carb or more energy, less sugar
What to take with you on a hike?
Enhance your workout with the right and effective supplements
Additional parameters
| Category: | Nut butters and creams |
|---|---|
| Proč koupit: | Jedinečné složení vhodné pro zdravý životní styl, jakoukoliv dietu, při které se chce držet správná váha nebo zhubnout. Vyvinuto slavným belgickým gastronomem, Vincentem Bulteelem. |
| Výrobce: | Inca’valley |
| Země původu: | Belgie |
| Vhodné pro: | Vegetarián-Sugar Free-Soy Free-GMO Free-Low Carb-Keto-Těhotné-Kojící |
Be the first who will post an article to this item!
Be the first who will post an article to this item!
The story of the Belgian brand Incacao began in 1996, when its founder, Vincent Bulteel, answered a class teacher's obligatory question "what do you want to be when you grow up?" with the answer that he wanted to be a pastry chef. This dream lasted until the age of 12, when he decided to go to the Ter Groene Poorte pastry school in Bruges, Belgium. At just 15 years old, Vincent was already working in several pastry shops in his hometown of Oostende. After graduating from college, he spent some time travelling, working and gaining experience in different countries. He has worked with a number of pastry shops and also learned from a number of pastry masters. At the end of this work and training, Vincent was awarded the title of 'Compagnon Du Devoir'. To get it, he had to create a masterpiece/chef d'oeuvre, and he succeeded. Of the 100 students who started the training, only four completed it.
After completing his own studies, he began working as a full-time teacher in Bordeaux, France, at The Companions. He also advised his students on how to optimize their performance by using meditation, "power naps" etc., useful tools to improve their performance, in addition to pastry classes. He kept thinking about how to improve the world and help people, and became a certified nutrition and health counselor. He realised that the products he had been making were full of glucose and fructose, which only led to a rise in insulin, and decided to take a different approach.
So in 2018, he decided to start his own brand - Incacao. Incacao is not just any brand. Its founder sees it as a tribe, a home for personal development and a pleasant way to educate oneself. It's a place where employees are constantly growing, where they connect with each other and where the line between work and play is blurred.
