Biotech Usa Hyper Mass Weight Gainers 1000 g Sport Supplements

Hyper Mass is an excellent choice for gain lovers since you can now complement the increased caloric intake required for your growth with a product that consists of carefully selected ingredients.
Tricarbo Matrix is a carbohydrate complex that consists of three different carbohydrate sources with different glycemic indices. All this without any added sugar*!
Protein Blend contains 3 different protein components that have different absorption times to ensure the protein sources required for your muscle mass growth.
In order to ensure a balanced nutritional composition each serving contains 1.4g fat.
However, that’s not all, because Hyper Mass also contains 3.25 g of micronised (smaller particle size) creatine-monohydrate per serving that has more favourable properties than the traditional creatine monohydrate compound.

Servings per container: 15
Serving size: 65 g

	in 100 g	RI** (in 100 g)	in 65 g
Energy	1656 kJ/ 391 kcal	20.00%	1076 kJ/254 kcal
Fat -of which saturated fatty acids	2,2 g 1,2 g	3% 6%	1,4 g 0,78 g
Carbohydrate  - of which sugars	58,5 g 7,6 g	23% <8%	68 g 4,9 g
Fiber	8,3 g	**	5,4 g
Protein	30 g	60.00%	20 g
Salt	1 g	17.00%	0,65 g
	in 1 serving (65 g)	daily dose (130 g)
Micronized creatine monohydrate - of which Creatine	3,25 g   2,9 g	65 g   5,7 g

** Reference intake for an average adult (8400 kJ / 2000 kcal).

 

ingredients: vanilla: maltodextrin 54%, whey protein concentrate, inulin 7%, native waxy maize 5%,micronized creatine monohydrate 5%, calcium caseinate (contains milk), thickener (cellulose gum), flavourings, emulsifier: lecithins (soy), whey protein isolate, salt, sweetener (sucralose), colour (tartrazine)1.
¹Tartrazine: may have an adverse effect on activity and attention in children.

Mix a serving (65 g = 4 heaping tablespoons) product in the shaker with 450 ml water. On training days take 1 serving in the morning and 1 serving directly after workout. On rest days take one serving in the morning and one serving in the evening.