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Risotto and pasta calibrator
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Race Preparation
Performance
App
All Recipes
Breakfast
Risotto
Puddings
Smoothies
Cakes & Sweets
Race
Preparation
📦 Breakfast Box Checklist
Bread alternatives:
Rice cakes/ maïs cakes (waffles)
Gluten-free bread
Breakfast cereals:
Oats
Gluten free muesli
Rice crispies
1 type of Special K
1 type of granola
Toppings:
Jam
Honey
Maple syrup
Peanut - almond butter
Dark chocolate
Mix of nuts, seeds
Yoghurt
Plain natural yoghurt
Skyr or high protein yoghurt:
natural
1 flavor
Vegan yoghurt alternative:
natural soy
1 flavor
high protein (when possible)
Milk/ plant-based drinks:
Semi-skimmed milk
Almond - rice - oat drink
Spices and sauces:
Pepper
Salt
Cinnamon
Olive oil
Tomato ketchup
Tabasco
Balsamic vinegar
Others:
(decaf) Coffee capsules
Ginger shots
🥗 Vegetables Logistics
Red Days
Raw
All types of salads
Fennel
Carrots
Cucumber
Tomatoes
Radicchio
Cooked / Steamed
Fennel
Eggplants
Peppers
Green beans
Broccoli
Cauliflower
Cabbage
Spinach
Chard
Asparagus
Artichokes
Mushrooms
Orange Days
Raw
Rocket
Valerian
Carrots (finely grated)
Tomatoes
Cucumber
Cooked / Steamed
Zucchini
Carrots
Fennel
Eggplants
Peppers
Green beans
Broccoli
Cauliflower
Spinach
Asparagus tips
Pumpkin
Mushrooms
Beetroot
Green Days
Cooked / Steamed
Zucchini
Carrots
Pumpkin
Beetroot
Eggplants (peeled, no seeds)
Spinach (pureed)
Green beans (sieved, pureed)
Performance
Calculations
Risotto Calibrator
Pasta Calibrator
💧 Hydration Phases
Phase 1: Cooking Broth (
2.50
L)
Phase 2: Buffet Extra (
0.00
L)
Final Serving Weight
0
g
Total Batch Weight
0
g
CHO Density (100g)
0
%
Evaporation (Merma)
0
g
Boiling Point
0
°C
Cooked Portion to Serve
0
g
Cooking Ratio
2.50
x
CHO Density (100g)
0
%
×
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