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PES Select Protein: Read up!

The Solution said:
Cooper Wanted these:

CnC Whoopie Pies
SnickerDoodle Cookies

^^^ I could do either, but no CnC yet..

Want to see what others say.. i know some have said cookies too, but i want to give PES what they want.
Click to expand...

Solution whats ur YouTube channel? I need to tag you in my video :D
 
Definitely in to see those whoopie pies once you get my favourite flavour in. How did your order get shipped in 2 parts anyways, or was it 2 orders?
 


PES SnickerDoodle Cookies


Recipe

Dry:
40g Pancake Mix/Flour
40g Oatmeal (Grinded into a powder)
3g Cinnamon
3g of Splenda
3g of Baking Powder
1 Scoop PES SnickerDoodle Whey
8g SF/FF Vanilla Pudding Mix

Wet:
1 Egg
25g Greek Yogurt
Water to Batter Consistency



Directions


I used a magic bullet and grinded ½ cup of oatmeal into a fine power. Took that and in a mixing bowl throw in the rest of the dry (Pudding Mix, Whey, Baking Powder, Splenda, Cinnamon, and Pancake Mix)

Add Egg + Greek Yogurt and mix (it will be hard as a rock) and slowly add in water. I added around 1/3 cup to this to get a thick cake batter thickness, it should be sticking to the spoon.

Keep Mixing with a whisk or a stand up mixer until thick.

Pre-Heat the Oven to 350

Take a baking sheet and line it with aluminum foil and spray it with cooking spray
Take a spoon and slowly tablespoon at least 1" away from each other as they will expand as seen in the final picture, These are QUICK they take 8 minutes when baked in my oven, so keep an eye on them around 8 minutes, may take a little over 9 or 7 depending on the baking sheet. The bottom should have a little golden brown to them, and the top should be fluffy when taking them off they will cool and be very moist/fluffy after cooling for 10-15 minutes.

Macros

Calories: ~550

Fat: ~ 11g

Carbs: ~ 71g

Protein: ~ 40g


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[video=youtube_share;qodrkigIafc]http://youtu.be/qodrkigIafc[/video]​

Big shoutouts to all the PES fellas as well as Chef Bob ;)
 


PES SnickerDoodle Protein Pudding

Recipe

6oz Greek Yogurt
1 Scoop PES Select SnickerDoodle Whey

Directions

Dump a 6oz Yogurt into a bowl and slowly stir in 1 scoop of Select PES Protein (SnickerDoodle).

Mix for a minute and protein pudding is done in no time.

Enjoy!

Macros

Calories: ~200
Fat: ~ 1g
Carbs: ~ 8g
Protein: ~ 40g

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The Solution said:


PES SnickerDoodle Cookies


Recipe

Dry:
40g Pancake Mix/Flour
40g Oatmeal (Grinded into a powder)
3g Splenda
3g of Splenda
3g of Baking Powder
1 Scoop PES SnickerDoodle Whey
8g SF/FF Vanilla Pudding Mix

Wet:
1 Egg
25g Greek Yogurt
Water to Batter Consistency



Directions


I used a magic bullet and grinded ½ cup of oatmeal into a fine power. Took that and in a mixing bowl throw in the rest of the dry (Pudding Mix, Whey, Baking Powder, Splenda, Cinnamon, and Pancake Mix)

Add Egg + Greek Yogurt and mix (it will be hard as a rock) and slowly add in water. I added around 1/3 cup to this to get a thick cake batter thickness, it should be sticking to the spoon.

Keep Mixing with a whisk or a stand up mixer until thick.

Pre-Heat the Oven to 350

Take a baking sheet and line it with aluminum foil and spray it with cooking spray
Take a spoon and slowly tablespoon at least 1" away from each other as they will expand as seen in the final picture, These are QUICK they take 8 minutes when baked in my oven, so keep an eye on them around 8 minutes, may take a little over 9 or 7 depending on the baking sheet. The bottom should have a little golden brown to them, and the top should be fluffy when taking them off they will cool and be very moist/fluffy after cooling for 10-15 minutes.

Macros

Calories: ~550

Fat: ~ 11g

Carbs: ~ 71g

Protein: ~ 40g


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Click to expand...

Holy snickies!!

Top with powdered sugar? Just got my jars in. Will crack open tomorrow.. never been so excited for protein lol.
 
DJBeanPole said:
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Big shoutouts to all the PES fellas as well as Chef Bob ;)
Click to expand...

Watched your video!!

Loved it, and not just because you mentioned me every minute!

Great job and appreciate you taking the time to do that bro, loved the shirt
 
The Solution said:


PES SnickerDoodle Cookies


Recipe

Dry:
40g Pancake Mix/Flour
40g Oatmeal (Grinded into a powder)
3g Splenda
3g of Splenda
3g of Baking Powder
1 Scoop PES SnickerDoodle Whey
8g SF/FF Vanilla Pudding Mix

Wet:
1 Egg
25g Greek Yogurt
Water to Batter Consistency

​
Click to expand...

Solution you have on there written Splenda twice.. can you clarify? Also splenda and not pure sucralose right?
 
BPjohn123 said:
Watched your video!!

Loved it, and not just because you mentioned me every minute!

Great job and appreciate you taking the time to do that bro, loved the shirt
Click to expand...

Haha yea I wanted to make sure you got your shoutouts ;) And then low and behold I completely forgot about Rodja lol...

I had a blast making the video. Its easy when the products lend themselves to such great reviews!
 
Select had hit the planet!



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Aleksandar37 said:
You tease with your lack of recipe! Seriously though, how did you make that?
Click to expand...

on the FB wall brother
all my recipes are there too
Recipe

Dry:
31g PES Select Whey (Chocolate)
50g Complete Pancake mix
tsp Baking Powder
3g Splenda
8g SF/FF Pudding Mix

Wet:
1 Egg White
25g Yogurt
Water to batter consistency

Directions

In a small bowl combine all dry (Pancake Mix , Whey, Baking Powder, Splenda, and SF/FF Pudding Mix)

Crack in egg white, add yogurt, and use enough water to make a batter like consistency.

Transfer to a Small circular Tupperware container that is coated in cooking spray (to prevent sticking) and microwave for 3-3.5 minutes on a medium powder

Scrape the edge with a fork to make sure it is firm and ready to flip out of Tupperware and onto a plate (middle should be a bit soft/gooey) this will harden up as it cools.

Transfer to Plate and Enjoy!


Macros[

Calories: ~370
Protein: ~35g
Carbs: ~50g
Fat: ~ 2.5g
 
My food making abilities are extremely subpar. That said I am going to try out these recipes then maybe see if my pops (he bakes some amazing stuff) can come up with something original. :D
 
Goddamnit, those fckers at NP bumped the price up $5 each by the time I went to order...I WANT JUSTICE!!!!! :D
 
So, something that has sort of bugged me seeing the growing trend of companies going back to WPC 80 because 'WPI is removing beneficial protein microfractions' (An entirely valid point, depending on the exact processing involved)

Why MPI? Why not MPC 80 (yep, it's a thing)

MPI undergoes the same set of processing mechanisms as a WPI would, so wouldn't you be potentially losing casein specific peptide content by using an MPI?

Wouldn't there even be a cost benefit to use MPC 80 as opposed to MPI, just as there is with WPC 80 vs. WPI?

I sort of assume there's something at play I'm unaware of, given that pretty much every brand using milk protein is using MPI and not MPC.

Anyhow, it just seems sort of duplicitous.
 
De__eB said:
So, something that has sort of bugged me seeing the growing trend of companies going back to WPC 80 because 'WPI is removing beneficial protein microfractions' (An entirely valid point, depending on the exact processing involved)

Why MPI? Why not MPC 80 (yep, it's a thing)

MPI undergoes the same set of processing mechanisms as a WPI would, so wouldn't you be potentially losing casein specific peptide content by using an MPI?

Wouldn't there even be a cost benefit to use MPC 80 as opposed to MPI, just as there is with WPC 80 vs. WPI?

I sort of assume there's something at play I'm unaware of, given that pretty much every brand using milk protein is using MPI and not MPC.

Anyhow, it just seems sort of duplicitous.
Click to expand...

Maybe to further reduce the amount of something like lactose?

I have wondered about this myself. Actually, I've mostly wondered why not just blend WPC together with casein.
 
kissdadookie said:
Maybe to further reduce the amount of something like lactose?

I have wondered about this myself. Actually, I've mostly wondered why not just blend WPC together with casein.
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MPI has emerging (will be published in 2014) data showing considerable short-term superiority to casein.

de_eb, I've always appreciated your insight, but let's be reasonable. If you really think an MPI + WPC80 blend with no fillers is "duplicitous" in the current protein market, I think you're stretching a little bit
 
mr.cooper69 said:
MPI has emerging (will be published in 2014) data showing considerable short-term superiority to casein.

de_eb, I've always appreciated your insight, but let's be reasonable. If you really think an MPI + WPC80 blend with no fillers is "duplicitous" in the current protein market, I think you're stretching a little bit
Click to expand...

I suppose duplicitous is a strong word....ironically contradictory perhaps?

I'm just curious why universally people use MPI, when MPC80 should be:

-Cheaper
-Have higher levels of casein peptide content

I assume there's a reason, be it flavoring, be it lactose content, obviously there's some reason every company uses MPI instead of MPC. Just trying to understand what that reason is.
 
De__eB said:
I suppose duplicitous is a strong word....ironically contradictory perhaps?

I'm just curious why universally people use MPI, when MPC80 should be:

-Cheaper
-Have higher levels of casein peptide content

I assume there's a reason, be it flavoring, be it lactose content, obviously there's some reason every company uses MPI instead of MPC. Just trying to understand what that reason is.
Click to expand...

I can ask for you. Close to one year ago now, I was asked what protein sources I would put in a protein product. I said 3: mpi, WPC, and hydrolysate. As new hydrolysate data emerged in 2013, I requested that it be removed from the original formula, which it was (leucine peptides being the replacement). So in our particular case, I'm not sure there was any rhyme or reason besides research. But as for the prevalence of mpi over Mpc in the market at large...I'm not sure
 
mr.cooper69 said:
I can ask for you. Close to one year ago now, I was asked what protein sources I would put in a protein product. I said 3: mpi, WPC, and hydrolysate. As new hydrolysate data emerged in 2013, I requested that it be removed from the original formula, which it was (leucine peptides being the replacement). So in our particular case, I'm not sure there was any rhyme or reason besides research. But as for the prevalence of mpi over Mpc in the market at large...I'm not sure
Click to expand...

Can you link the hydrolysate data?
 
The Solution said:
Coop, what do you use to find most of your resources? Seems like you have an answer for every question whenever something is addressed? where do you source most of your info from? or are you always researching?
Click to expand...

Always researching is the only valid explanantion.
 
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