Cukier żelujący 3:1 BIO 500 g- Biovegan

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<h2>Opis produktu</h2>
<p>Cukier żelujący 3:1 bio marki Biovegan to doskonały wybór dla osób szukających naturalnych i ekologicznych składników do przygotowania domowych przetworów. Dzięki temu produktowi możesz stworzyć pyszne dżemy, marmolady, konfitury oraz galaretki, które zachwycą swoim smakiem każdego. Produkt jest certyfikowany, co gwarantuje najwyższą jakość i pochodzenie ekologiczne składników.</p>
<h2>Sposób użycia</h2>
<p>Cukier żelujący 3:1 jest bardzo prosty w użyciu. Aby przygotować dżem lub galaretkę, potrzebujesz tylko kilka składników oraz naszego produktu. Pełny przepis krok po kroku znajdziesz w naszym opakowaniu, który pomoże Ci stworzyć idealne przetwory bez konieczności dodawania konserwantów.</p>
<h2>Skład</h2>
<p>nierafinowany cukier trzcinowy*, substancja żelująca: pektyny*. (*certyfikowany składnik ekologiczny)</p>
<h2>Wartości odżywcze</h2>
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        <td>Wartość energetyczna</td>
        <td>1660 kJ / 391 kcal</td>
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        <td>Tłuszcz</td>
        <td><0,5 g</td>
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        <td>Kwasy tłuszczowe nasycone</td>
        <td><0,1 g</td>
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        <td>Węglowodany</td>
        <td>96 g</td>
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        <td>Cukry</td>
        <td>96 g</td>
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        <td>Błonnik</td>
        <td>2,6 g</td>
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        <td>Białko</td>
        <td><0,5 g</td>
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        <td>Sól</td>
        <td>0,09 g</td>
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<h2>Uwagi</h2>
<p>Ze względu na niższą zawartość cukru, konserwacja przetworów owocowych 3:1 jest mniejsza. Dla dłuższego okresu przydatności zalecamy dodanie substancji konserwującej. Pamiętaj, aby podczas przygotowywania przetworów pracować bardzo ostrożnie i dokładnie sterylizować słoiki oraz pokrywki.</p>
<h2>Warunki przechowywania</h2>
<p>Przechowywać w suchym miejscu, z dala od ciepła.</p>
<h2>Kraj pochodzenia</h2>
<p>Niemcy</p>
<h2>Masa netto</h2>
<p>500 g</p>
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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Standard processed product, but without harmful additives. A safe and proven option!</div>
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<p>INGREDIENTS<br/>unrefined cane sugar*, gelling agent: pectin*.  (*certified organic ingredient)<br/>	<br/>DESCRIPTION<br/>3:1 gelling sugar for preparing jams, marmalades, preserves and jellies.<br/><br/>PREPARATION<br/>- You need 1.5 kg of chopped small fruits (or 1.2 liters of fruit juice) and 5 g of citric acid (or juice of one lemon). <br/>- Small plate<br/><br/>Preparation with fruit:<br/>1. Place the small plate in the freezer for the gelation test.<br/>2) Wash the fruit, drain, cut into small pieces, hollow out the seed nests if necessary and weigh 1.5 kg. <br/>3.Put the contents of the bag into a saucepan with the fruit and citric acid or juice. <br/>4. mix everything well and simmer for 4 minutes, stirring constantly.<br/>5 Gelation test: After the cooking time has elapsed, spoon the hot fruit paste onto an icy plate and let it cool. If the paste is not firm enough, cook some more. Then repeat the gelation test.<br/>6.Fill clean jars with the hot boiling fruit paste, close tightly and set aside for 5 minutes upside down.<br/><br/>Preparation of juice jelly:<br/>1. place a small plate in the freezer for the gelling test.<br/>2. first pour 1.2 l of juice into a pot and heat. <br/>3. then add the gelling sugar and citric acid/juice, stirring constantly. <br/>4. mix everything well and simmer for 4 minutes, stirring constantly.<br/>5. gelling test: After the cooking time has elapsed, spoon a tablespoon of hot fruit jelly onto an icy plate and let it cool. If the mixture is not firm enough, cook some more. Then repeat the gelling test.<br/>6.Fill clean jars with hot boiling fruit jelly, close tightly and let stand upside down for 5 minutes.<br/><br/>NOTE<br/>- Because of the lower sugar content in ?3:1 fruit preparations, preservation is less. For a longer shelf life, we recommend using a preservative.<br/>- If you want to avoid adding a preservative, you must work very carefully when preparing preserves. This means that it is necessary to sterilize working items (cooking jars and lids). <br/>- Fruits to be used must be thoroughly cleaned and should be in perfect condition.<br/>- After opening, store the jars in the refrigerator and use them quickly.<br/><br/>Useful tips:<br/>1. prolonging the cooking time will result in the fruit paste being harder.<br/>2) Prepare no more than 1.5 kg of fruit with 1 package of 3:1 gelling sugar from BIOVEGAN per cooking process!<br/>3. choose the size of the jar so that the fruit fills the jar only halfway.<br/><br/>Pectin content of fruit:<br/>Some fruits contain a low amount of pectin, so it is recommended to add a grated apple. <br/>- Fruits with low pectin content (recommended addition of 1 grated apple): mango, peach, cherry, strawberry, elderberry.<br/>- Fruits with medium pectin content (recommended addition of 1/2 grated apple): blackberry, raspberry, blueberry, kiwi, apricot, plum.<br/>- Fruits with high pectin content: quince, apple, orange, blueberry, currant.<br/><br/>NUTRITION VALUE in 100 g<br/>Energy value: 1660 kJ/391 kcal<br/>Fat: <0.5 g<br/>including saturated fatty acids: <0.1 g<br/>Carbohydrates: 96 g<br/>including sugars: 96 g<br/>Fiber: 2.6 g<br/>Protein: <0.5 g<br/>Salt: 0.09 g <br/><br/>RECOMMENDED STORAGE CONDITIONS<br/>Store in a dry place, away from heat.<br/></p><ul id="action2osCommerce"><li>VEGAN: VEGETARIAN </li><li>BIO-CERTIFIED: BIO CERTIFICATE </li><li>gluten-free (declaration): gluten free (declaration) </li><li>vegan: vegan </li><li>gluten free (in ingredients): WITHOUT gluten (in ingredients) </li><li>PRODUCER-NAME AND ADDRESS: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Germany </li></ul>
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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Ein Standardprodukt, verarbeitet, aber ohne schädliche Zusatzstoffe. Eine sichere und bewährte Option!</div>
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<p>ZUTATEN<br/>unraffinierter Rohrzucker*, Geliermittel: Pektin*.  (*Zertifizierte Bio-Zutat)<br/>	<br/>BESCHREIBUNG<br/>Gelierzucker 3:1 für die Zubereitung von Konfitüren, Marmeladen, Konserven und Gelees.<br/><br/>ZUBEREITUNG<br/>- Sie benötigen 1,5 kg kleingeschnittene Früchte (oder 1,2 Liter Fruchtsaft) und 5 g Zitronensäure (oder den Saft einer Zitrone). <br/>- Kleiner Teller<br/><br/>Zubereitung mit Obst:<br/>1. Legen Sie einen kleinen Teller für den Geliertest in den Gefrierschrank.<br/>2. Waschen Sie das Obst, lassen Sie es abtropfen, schneiden Sie es in kleine Stücke, höhlen Sie gegebenenfalls die Kernnester aus und wiegen Sie 1,5 kg ab. <br/>3. Geben Sie den Inhalt des Beutels zusammen mit den Früchten und der Zitronensäure oder dem Saft in einen Kochtopf. <br/>4. Mischen Sie alles gut und lassen Sie es 4 Minuten lang unter ständigem Rühren köcheln.<br/>5 Gelierprobe: Nach Ablauf der Kochzeit löffeln Sie die heiße Fruchtpaste auf einen eiskalten Teller und lassen sie abkühlen. Wenn die Paste nicht fest genug ist, kochen Sie noch etwas weiter. Wiederholen Sie dann den Geliertest.<br/>6. Füllen Sie die heiße, kochende Fruchtpaste in saubere Gläser, verschließen Sie sie fest und stellen Sie sie 5 Minuten lang beiseite.<br/><br/>Zubereitung von Saftgelee:<br/>1. Stellen Sie einen kleinen Teller für den Geliertest in den Gefrierschrank.<br/>2. Geben Sie zunächst 1,2 l Saft in einen Topf und erhitzen Sie ihn. <br/>3. Geben Sie dann unter ständigem Rühren den Gelierzucker und die Zitronensäure/den Saft hinzu. <br/>4. Mischen Sie alles gut und lassen Sie es 4 Minuten lang unter ständigem Rühren köcheln.<br/>5 Gelierprobe: Löffeln Sie nach Ablauf der Kochzeit einen Esslöffel des heißen Fruchtgelees auf einen eiskalten Teller und lassen Sie es abkühlen. Wenn die Mischung nicht fest genug ist, kochen Sie noch ein wenig weiter. Wiederholen Sie dann den Geliertest.<br/>6 Füllen Sie das heiße, kochende Fruchtgelee in saubere Gläser, verschließen Sie sie fest und stellen Sie sie für 5 Minuten auf den Kopf.<br/><br/>HINWEIS<br/>- Aufgrund des geringeren Zuckergehalts von 3:1 Fruchtkonserven ist die Haltbarkeit geringer. Um die Haltbarkeit zu verlängern, empfehlen wir die Verwendung eines Konservierungsmittels.<br/>- Wenn Sie auf die Zugabe eines Konservierungsmittels verzichten möchten, müssen Sie bei der Zubereitung der Konfitüre sehr sorgfältig vorgehen. Das bedeutet, dass Sie die Arbeitsmaterialien (Einmachgläser und Deckel) sterilisieren müssen. <br/>- Die zu verwendenden Früchte müssen gründlich gereinigt werden und sollten in einwandfreiem Zustand sein.<br/>- Lagern Sie die Gläser nach dem Öffnen im Kühlschrank und verbrauchen Sie sie schnell.<br/><br/>Nützliche Tipps:<br/>1. Wenn Sie die Kochzeit verlängern, wird die Fruchtpaste fester.<br/>2. Verarbeiten Sie pro Kochvorgang nicht mehr als 1,5 kg Obst mit 1 Päckchen Gelierzucker 3:1 von BIOVEGAN!<br/>3. Wählen Sie die Größe des Glases so, dass die Früchte das Glas nur zur Hälfte ausfüllen.<br/><br/>Pektingehalt des Obstes:<br/>Manche Früchte enthalten nur wenig Pektin, daher ist es ratsam, einen geriebenen Apfel hinzuzufügen. <br/>- Früchte mit geringem Pektingehalt (empfohlene Zugabe von 1 geriebenem Apfel): Mango, Pfirsich, Kirsche, Erdbeere, Holunderbeere.<br/>- Früchte mit mittlerem Pektingehalt (empfohlene Zugabe von 1/2 geriebenem Apfel): Brombeere, Himbeere, Heidelbeere, Kiwi, Aprikose, Pflaume.<br/>- Früchte mit hohem Pektingehalt: Quitte, Apfel, Orange, Preiselbeere, Johannisbeere.<br/><br/>ERNÄHRUNGSWERT in 100 g<br/>Energiewert: 1660 kJ/391 kcal<br/>Fett: <0,5 g<br/>davon gesättigte Fettsäuren: <0,1 g<br/>Kohlenhydrate: 96 g<br/>davon Zucker: 96 g<br/>Ballaststoffe: 2,6 g<br/>Eiweiß: <0,5 g<br/>Salz: 0,09 g <br/><br/>EMPFOHLENE LAGERUNGSBEDINGUNGEN<br/>Trocken und vor Hitze geschützt lagern.<br/></p><ul id="action2osCommerce"><li>VEGAN: VEGETARISCH </li><li>BIO-ZERTIFIZIERT: BIO-ZERTIFIKAT </li><li>Glutenfrei (Deklaration): glutenfrei (Deklaration) </li><li>vegan: vegan </li><li>glutenfrei (in Zutaten): Glutenfrei (in Zutaten) </li><li>NAME UND ANSCHRIFT DES HERSTELLERS: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Deutschland </li></ul>
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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Produit standard, transformé, mais sans additifs nocifs. Une option sûre et éprouvée !</div>
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<p>INGRÉDIENTS<br/>sucre de canne non raffiné*, gélifiant : pectine*.  (*ingrédient biologique certifié)<br/>	<br/>DESCRIPTION<br/>Sucre gélifiant 3:1 pour la préparation de confitures, marmelades, conserves et gelées.<br/><br/>PRÉPARATION<br/>- Vous avez besoin de 1,5 kg de petits fruits coupés (ou 1,2 litre de jus de fruits) et de 5 g d'acide citrique (ou le jus d'un citron). <br/>- Petite assiette<br/><br/>Préparation avec des fruits :<br/>1. Placez une petite assiette au congélateur pour le test de gélification.<br/>2. lavez les fruits, égouttez-les, coupez-les en petits morceaux, évidez éventuellement les nids de graines et pesez-en 1,5 kg. <br/>3. Mettez le contenu du sac dans une casserole avec les fruits et l'acide ou le jus citrique. <br/>4. Mélangez bien le tout et laissez mijoter pendant 4 minutes en remuant constamment.<br/>5. Test de gélification : Après le temps de cuisson, déposez la pâte de fruits chaude à la cuillère sur une assiette glacée et laissez-la refroidir. Si la pâte n'est pas assez ferme, poursuivez la cuisson. Répétez ensuite le test de gélification.<br/>6. Remplissez des bocaux propres avec la pâte de fruits bouillante, fermez hermétiquement et réservez pendant 5 minutes.<br/><br/>Préparation de la gelée de jus :<br/>1. placez une petite assiette au congélateur pour le test de gélification.<br/>2. Versez d'abord 1,2 l de jus dans une casserole et faites chauffer. <br/>3. Ajoutez ensuite le sucre gélifiant et l'acide citrique/jus en remuant constamment. <br/>4. Mélangez bien le tout et laissez mijoter pendant 4 minutes en remuant constamment.<br/>5. Test de gélification : Une fois le temps de cuisson écoulé, déposez une cuillère à soupe de gelée de fruits chaude sur une assiette glacée et laissez refroidir. Si le mélange n'est pas assez ferme, poursuivez la cuisson. Répétez ensuite le test de gélification.<br/>6) Remplissez des bocaux propres avec la gelée de fruits bouillante, fermez hermétiquement et réservez pendant 5 minutes, la tête en bas.<br/><br/>NOTE<br/>- En raison de la plus faible teneur en sucre des conserves de fruits 3:1, la conservation est moindre. Pour une durée de conservation plus longue, nous vous recommandons d'utiliser un conservateur.<br/>- Si vous voulez éviter l'ajout d'un conservateur, vous devez travailler très soigneusement lors de la préparation des conserves. Cela signifie qu'il est nécessaire de stériliser les éléments de travail (bocaux bouillants et couvercles). <br/>- Les fruits à utiliser doivent être soigneusement nettoyés et en parfait état.<br/>- Une fois ouverts, conservez les bocaux au réfrigérateur et consommez-les rapidement.<br/><br/>Conseils pratiques :<br/>1) Si vous prolongez le temps de cuisson, la pâte de fruits sera plus ferme.<br/>2) Ne préparez pas plus de 1,5 kg de fruits avec 1 sachet de sucre gélifiant 3:1 de BIOVEGAN par cuisson !<br/>3) Choisissez une taille de pot telle que les fruits ne remplissent le pot qu'à moitié.<br/><br/>Teneur en pectine du fruit :<br/>Certains fruits contiennent peu de pectine, il est donc conseillé d'ajouter une pomme râpée. <br/>- Fruits à faible teneur en pectine (ajout recommandé d'une pomme râpée) : mangue, pêche, cerise, fraise, sureau.<br/>- Fruits à teneur moyenne en pectine (ajout recommandé de 1/2 pomme râpée) : mûre, framboise, myrtille, kiwi, abricot, prune.<br/>- Fruits à haute teneur en pectine : coing, pomme, orange, airelle, groseille.<br/><br/>VALEUR NUTRITIONNELLE pour 100 g<br/>Valeur énergétique : 1660 kJ/391 kcal<br/>Lipides : <0,5 g<br/>dont acides gras saturés : <0,1 g<br/>Glucides : 96 g<br/>dont sucres : 96 g<br/>Fibres : 2,6 g<br/>Protéines : <0,5 g<br/>Sel : 0,09 g <br/><br/>CONDITIONS DE CONSERVATION RECOMMANDÉES<br/>Conserver dans un endroit sec, à l'abri de la chaleur.<br/></p><ul id="action2osCommerce"><li>VÉGÉTARIEN : VÉGÉTARIEN </li><li>CERTIFIÉ BIO : CERTIFICAT BIO </li><li>Sans gluten (déclaration) : sans gluten (déclaration) </li><li>vegan : vegan </li><li>sans gluten (dans les ingrédients) : Sans gluten (dans les ingrédients) </li><li>NOM ET ADRESSE DU PRODUCTEUR : Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Allemagne </li></ul>
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<h2>Descripción del producto</h2>
<p>El azúcar gelificante 3:1 ecológico de la marca Biovegan es una excelente opción para quienes buscan ingredientes naturales y ecológicos para preparar conservas caseras. Con este producto, podrá elaborar deliciosas mermeladas, confituras y jaleas que destacarán por su sabor. El producto está certificado, lo que garantiza la máxima calidad y el origen ecológico de sus ingredientes.</p>

<h2>Modo de empleo</h2>
<p>El azúcar gelificante 3:1 es muy fácil de usar. Para preparar mermelada o jalea, solo necesita unos pocos ingredientes y nuestro producto. Encontrará la receta completa paso a paso en nuestro envase, lo que le ayudará a crear conservas perfectas sin necesidad de añadir conservantes.</p>

<h2>Ingredientes</h2>
<p>azúcar de caña sin refinar*, gelificante: pectinas*. (*ingrediente ecológico certificado)</p>

<h2>Información nutricional por 100 g</h2>
<table border="1" style="font-weight:bold;">
    <tr>
        <td>valor energético</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>grasas</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>de las cuales saturadas</td>
        <td><0,1 g</td>
    </tr>
    <tr>
        <td>hidratos de carbono</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>de los cuales azúcares</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>fibra</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>proteínas</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>sal</td>
        <td>0,09 g</td>
    </tr>
</table>

<h2>Notas</h2>
<p>Debido al menor contenido de azúcar, la conservación de las conservas de fruta 3:1 es más limitada. Para un período de conservación más prolongado, recomendamos añadir un conservante. Recuerde trabajar con mucho cuidado al preparar las conservas y esterilizar a fondo los tarros y las tapas.</p>

<h2>Condiciones de conservación</h2>
<p>Conservar en un lugar seco, lejos del calor.</p>

<h2>País de origen</h2>
<p>Alemania</p>

<h2>Peso neto</h2>
<p>500 g</p>
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<p>INGREDIENTI<br/>zucchero di canna non raffinato*, gelificante: pectina*.  (*ingrediente biologico certificato)<br/>	<br/>DESCRIZIONE<br/>Zucchero gelificante 3:1 per la preparazione di marmellate, confetture, conserve e gelatine.<br/><br/>PREPARAZIONE<br/>- Occorrono 1,5 kg di piccoli frutti a pezzetti (o 1,2 litri di succo di frutta) e 5 g di acido citrico (o il succo di un limone). <br/>- Piastra piccola<br/><br/>Preparazione con la frutta:<br/>1. Metta una piastra piccola nel congelatore per il test di gelificazione.<br/>2. Lavare la frutta, scolarla, tagliarla in piccoli pezzi, scavare i nidi di semi se necessario e pesarne 1,5 kg. <br/>3 Metta il contenuto della busta in una casseruola con la frutta e l'acido citrico o il succo. <br/>4. mescoli bene il tutto e faccia sobbollire per 4 minuti, mescolando costantemente.<br/>5 Test di gelificazione: Una volta trascorso il tempo di cottura, versare la pasta di frutta calda su un piatto ghiacciato e lasciarla raffreddare. Se la pasta non è abbastanza soda, cuocia ancora un po'. Poi ripeta il test di gelificazione.<br/>6. riempire dei vasetti puliti con la pasta di frutta bollente, chiudere ermeticamente e mettere da parte per 5 minuti.<br/><br/>Preparazione della gelatina di succo:<br/>1. metta un piccolo piatto nel congelatore per il test di gelificazione.<br/>2. versare prima 1,2 l di succo in una pentola e riscaldare. <br/>3. poi aggiungere lo zucchero gelificante e l'acido citrico/succo, mescolando costantemente. <br/>4. mescolare bene il tutto e far sobbollire per 4 minuti, mescolando costantemente.<br/>5 Test di gelificazione: Una volta trascorso il tempo di cottura, cucchiai di gelatina di frutta calda su un piatto ghiacciato e lasciarla raffreddare. Se il composto non è abbastanza solido, cuocia ancora un po'. Poi ripeta il test di gelificazione.<br/>6. Riempia i vasetti puliti con la gelatina di frutta bollente, chiuda ermeticamente e metta da parte per 5 minuti a testa in giù.<br/><br/>NOTA<br/>- A causa del minor contenuto di zucchero delle conserve di frutta 3:1, la conservazione è minore. Per una maggiore durata di conservazione, consigliamo di utilizzare un conservante.<br/>- Se vuole evitare di aggiungere un conservante, deve lavorare con molta attenzione durante la preparazione delle conserve. Ciò significa che è necessario sterilizzare gli oggetti di lavoro (vasetti e coperchi bollenti). <br/>- La frutta da utilizzare deve essere pulita accuratamente e deve essere in perfette condizioni.<br/>- Una volta aperti, conservi i vasetti in frigorifero e li consumi rapidamente.<br/><br/>Consigli utili:<br/>1. prolungando il tempo di cottura, la pasta di frutta risulterà più soda.<br/>2) Non prepari più di 1,5 kg di frutta con 1 confezione di zucchero gelificante 3:1 di BIOVEGAN per ogni processo di cottura!<br/>3. scelga un vaso di dimensioni tali che la frutta riempia il vaso solo a metà.<br/><br/>Contenuto di pectina della frutta:<br/>Alcuni frutti contengono una bassa quantità di pectina, quindi è consigliabile aggiungere una mela grattugiata. <br/>- Frutti con basso contenuto di pectina (aggiunta consigliata di 1 mela grattugiata): mango, pesca, ciliegia, fragola, sambuco.<br/>- Frutti a medio contenuto di pectina (aggiunta consigliata di 1/2 mela grattugiata): mora, lampone, mirtillo, kiwi, albicocca, prugna.<br/>- Frutti ad alto contenuto di pectina: mela cotogna, mela, arancia, mirtillo rosso, ribes.<br/><br/>VALORE NUTRIZIONALE in 100 g<br/>Valore energetico: 1660 kJ/391 kcal<br/>Grassi: <0,5 g<br/>compresi gli acidi grassi saturi: <0,1 g<br/>Carboidrati: 96 g<br/>compresi gli zuccheri: 96 g<br/>Fibre: 2,6 g<br/>Proteine: <0,5 g<br/>Sale: 0,09 g <br/><br/>CONDIZIONI DI CONSERVAZIONE CONSIGLIATE<br/>Conservare in un luogo asciutto, lontano dal calore.<br/></p><ul id="action2osCommerce"><li>VEGETARIANO: VEGETARIANO </li><li>CERTIFICATO BIO: CERTIFICATO BIO </li><li>Senza glutine (dichiarazione): senza glutine (dichiarazione) </li><li>vegano: vegano </li><li>senza glutine (negli ingredienti): Senza glutine (negli ingredienti) </li><li>NOME E INDIRIZZO DEL PRODUTTORE: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Germania </li></ul>
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<h3>Descrição do produto</h3>
<p>O açúcar gelificante 3:1 biológico da marca Biovegan é uma excelente escolha para quem procura ingredientes naturais e biológicos para a preparação de conservas caseiras. Com este produto, pode criar deliciosas compotas, marmeladas, doces e geleias que irão deliciar a todos com o seu sabor. O produto é certificado, o que garante a mais alta qualidade e a origem biológica dos ingredientes.</p>
<h3>Modo de utilização</h3>
<p>O açúcar gelificante 3:1 é muito simples de utilizar. Para preparar uma compota ou geleia, necessita apenas de alguns ingredientes e do nosso produto. Encontrará a receita completa passo a passo na nossa embalagem, que o/a ajudará a criar conservas perfeitas sem a necessidade de adicionar conservantes.</p>
<h3>Ingredientes</h3>
<p>açúcar de cana não refinado*, agente gelificante: pectinas*. (*ingrediente biológico certificado)</p>
<h3>Valores nutricionais</h3>
<table border='1' style='font-weight:bold;'>
    <tr>
        <td>Valor energético</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Lípidos</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>dos quais ácidos gordos saturados</td>
        <td>&lt;0,1 g</td>
    </tr>
    <tr>
        <td>Hidratos de carbono</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>dos quais açúcares</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Fibra</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Proteínas</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>Sal</td>
        <td>0,09 g</td>
    </tr>
</table>
<h3>Observações</h3>
<p>Devido ao menor teor de açúcar, a capacidade de conservação dos doces de fruta 3:1 é inferior. Para um período de validade mais longo, recomendamos a adição de um conservante. Lembre-se de trabalhar com muito cuidado ao preparar os doces e de esterilizar bem os frascos e as tampas.</p>
<h3>Condições de conservação</h3>
<p>Armazenar em local seco, afastado do calor.</p>
<h3>País de origem</h3>
<p>Alemanha</p>
<h3>Peso líquido</h3>
<p>500 g</p>
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<p>INGREDIËNTEN<br/>ongeraffineerde rietsuiker*, geleermiddel: pectine*.  (*gecertificeerd biologisch ingrediënt)<br/>	<br/>BESCHRIJVING<br/>3:1 gelerende suiker voor de bereiding van jam, marmelade, conserven en gelei.<br/><br/>Bereiding<br/>- U hebt 1,5 kg klein gesneden fruit (of 1,2 liter vruchtensap) en 5 g citroenzuur (of het sap van één citroen) nodig. <br/>- Klein bord<br/><br/>Voorbereiding met fruit:<br/>1. Plaats een klein bord in de vriezer voor de geleertest.<br/>2. Was het fruit, laat het uitlekken, snijd het in kleine stukjes, hol indien nodig de zaadnesten uit en weeg 1,5 kg af. <br/>3. Doe de inhoud van de zak in een steelpan met het fruit en het citroenzuur of sap. <br/>4. Meng alles goed en laat 4 minuten sudderen, onder voortdurend roeren.<br/>5 Gelatietest: Schep na afloop van de kooktijd de hete vruchtenpasta op een ijskoud bord en laat afkoelen. Als de pasta niet stevig genoeg is, kook dan nog wat verder. Herhaal dan de geleertest.<br/>6. Vul schone potten met de hete kokende vruchtenpasta, sluit ze goed af en zet ze 5 minuten opzij.<br/><br/>Sapgelei bereiden:<br/>1. zet een klein bord in de vriezer voor de geleertest.<br/>2. giet eerst 1,2 l sap in een pot en verwarm dit. <br/>3. voeg dan onder voortdurend roeren de gelerende suiker en het citroenzuur/sap toe. <br/>4. Meng alles goed en laat 4 minuten sudderen, onder voortdurend roeren.<br/>5 Geleertest: Schep na afloop van de kooktijd een eetlepel hete vruchtengelei op een ijskoud bord en laat afkoelen. Als het mengsel niet stevig genoeg is, kookt u nog een beetje verder. Herhaal dan de geleertest.<br/>6. Vul schone potten met de hete kokende vruchtengelei, sluit ze goed af en zet ze 5 minuten ondersteboven weg.<br/><br/>OPMERKING<br/>- Door het lagere suikergehalte van 3:1 fruitconserven is er minder conservering. Voor een langere houdbaarheid raden wij aan om een conserveermiddel te gebruiken.<br/>- Als u geen conserveermiddel wilt toevoegen, moet u heel voorzichtig te werk gaan bij het bereiden van de conserven. Dit betekent dat de werkstukken (kookpotten en deksels) gesteriliseerd moeten worden. <br/>- Het te gebruiken fruit moet grondig gereinigd zijn en in perfecte staat verkeren.<br/>- Bewaar de potten na het openen in de koelkast en gebruik ze snel.<br/><br/>Nuttige tips:<br/>1) Als u de kooktijd verlengt, wordt de vruchtenpasta steviger.<br/>2. Bereid niet meer dan 1,5 kg fruit met 1 zakje 3:1 geleersuiker van BIOVEGAN per kookproces!<br/>3) Kies een potmaat zodat het fruit de pot maar voor de helft vult.<br/><br/>Pectinegehalte van het fruit:<br/>Sommige vruchten bevatten een lage hoeveelheid pectine, dus is het raadzaam om een geraspte appel toe te voegen. <br/>- Vruchten met een laag pectinegehalte (aanbevolen toevoeging van 1 geraspte appel): mango, perzik, kers, aardbei, vlierbes.<br/>- Vruchten met een gemiddeld pectinegehalte (aanbevolen toevoeging van 1/2 geraspte appel): braam, framboos, bosbes, kiwi, abrikoos, pruim.<br/>- Vruchten met een hoog pectinegehalte: kweepeer, appel, sinaasappel, lingonbes, aalbes.<br/><br/>VOEDINGSWAARDE in 100 g<br/>Energiewaarde: 1660 kJ/391 kcal<br/>Vet: <0,5 g<br/>inclusief verzadigde vetzuren: <0,1 g<br/>Koolhydraten: 96 g<br/>inclusief suikers: 96 g<br/>Vezels: 2,6 g<br/>Eiwit: <0,5 g<br/>Zout: 0,09 g <br/><br/>AANBEVOLEN BEWAAROMSTANDIGHEDEN<br/>Droog en niet te warm bewaren.<br/></p><ul id="action2osCommerce"><li>VEGETARISCH: VEGETARISCH </li><li>BIO-GECERTIFICEERD: BIO CERTIFICAAT </li><li>Glutenvrij (verklaring): glutenvrij (declaratie) </li><li>veganistisch: veganistisch </li><li>glutenvrij (in ingrediënten): Glutenvrij (in ingrediënten) </li><li>NAAM EN ADRES PRODUCENT: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Duitsland </li></ul>
</div>

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<h2>Beskrivelse af produktet</h2>
<p>Biovegans 3:1 biogeleringssukker er det perfekte valg for dem, der er på udkig efter naturlige og økologiske ingredienser til at lave hjemmelavede konserves. Med dette produkt kan du lave lækkert syltetøj, marmelade, konserves og gelé, som vil glæde alle med deres smag. Produktet er certificeret, hvilket garanterer ingrediensernes højeste kvalitet og økologiske oprindelse.</p>

<h2>Brugsanvisning</h2>
<p>3:1 Gelatinous Sugar er meget enkel at bruge. For at lave marmelade eller gelé skal du kun bruge nogle få ingredienser og vores produkt. Du finder den fulde trin-for-trin-opskrift i vores pakke, som hjælper dig med at skabe perfekte marmelader uden at tilsætte konserveringsmidler.</p>

<h2>Ingredienser</h2>
<p>uraffineret rørsukker*, geleringsmiddel: pektin*. (*certificeret økologisk ingrediens)</p>

<h2>Ernæringsmæssige værdier</h2>
<table border="1" style="font-weight:bold;">
    <tr>
        <td>Energiværdi</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Fedt</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>Mættede fedtsyrer</td>
        <td>&lt;0,1 g</td>
    </tr>
    <tr>
        <td>Kulhydrater</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Sukkerarter</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Fibre</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Protein</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>Salt</td>
        <td>0,09 g</td>
    </tr>
</table>

<h2>Bemærkninger</h2>
<p>På grund af det lavere sukkerindhold er holdbarheden af 3:1-frugtpræparater lavere. For at opnå en længere holdbarhed anbefaler vi at tilsætte et konserveringsmiddel. Husk at arbejde meget omhyggeligt, når du tilbereder din syltetøj, og at sterilisere glassene og lågene grundigt.</p>

<h2>Opbevaringsforhold</h2>
<p>Opbevares på et tørt sted, væk fra varme.</p>

<h2>Oprindelsesland</h2>
<p>Tyskland</p>

<h2>Nettovægt</h2>
<p>500 g</p>

</div>

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<p>INGREDIENSER<br/>oraffinerat rörsocker*, geleringsmedel: pektin*.  (*certifierad ekologisk ingrediens)<br/>	<br/>BESKRIVNING<br/>3:1 gelésocker för beredning av sylt, marmelad, konserver och geléer.<br/><br/>FÖRBEREDELSE<br/>- Du behöver 1,5 kg hackad liten frukt (eller 1,2 liter fruktjuice) och 5 g citronsyra (eller saften av en citron). <br/>- Liten tallrik<br/><br/>Förberedelse med frukt:<br/>1. Placera en liten tallrik i frysen för geléprovet.<br/>2. Tvätta frukten, låt den rinna av, skär den i små bitar, urholka vid behov kärnhusen och väg upp till 1,5 kg. <br/>3. Lägg påsens innehåll i en kastrull tillsammans med frukten och citronsyran eller saften. <br/>4. Blanda allt väl och låt sjuda i 4 minuter under ständig omrörning.<br/>5 Test av gelébildning: Skeda upp den varma fruktpastan på en iskall tallrik efter tillagningstiden och låt svalna. Om pastan inte är tillräckligt fast, koka lite till. Upprepa sedan geleringstestet.<br/>6. Fyll rena burkar med den heta, kokande fruktpastan, förslut ordentligt och ställ åt sidan i 5 minuter.<br/><br/>Beredning av saftgelé:<br/>1. Ställ en liten tallrik i frysen för geléprovet.<br/>2. Häll först 1,2 l juice i en kastrull och värm. <br/>3. Tillsätt sedan gelésocker och citronsyra/juice under omrörning. <br/>4. Blanda allt väl och låt sjuda i 4 minuter under konstant omrörning.<br/>5 Test av gelébildning: Skeda upp en matsked varm fruktgelé på en iskall tallrik och låt svalna efter tillagningstiden. Om blandningen inte är tillräckligt fast, koka lite till. Upprepa sedan geléprovet.<br/>6. Fyll rena burkar med den heta kokande fruktgelén, förslut tätt och ställ åt sidan i 5 minuter upp och ned.<br/><br/>OBS<br/>- På grund av den lägre sockerhalten i 3:1-fruktkonserver blir konserveringen mindre. För en längre hållbarhet rekommenderar vi att du använder ett konserveringsmedel.<br/>- Om du vill undvika att tillsätta ett konserveringsmedel måste du arbeta mycket noggrant när du förbereder konserverna. Det innebär att man måste sterilisera arbetsredskapen (kokkärl och lock). <br/>- Frukten som ska användas måste rengöras noggrant och vara i perfekt skick.<br/>- Förvara burkarna i kylskåp när de har öppnats och använd dem snabbt.<br/><br/>Användbara tips:<br/>1. Förläng koktiden så att fruktpastan blir fastare.<br/>2. Bered högst 1,5 kg frukt med 1 paket gelésocker 3:1 från BIOVEGAN per tillagningsprocess!<br/>3. Välj en burkstorlek så att frukten bara fyller burken till hälften.<br/><br/>Fruktens innehåll av pektin:<br/>Vissa frukter innehåller en låg mängd pektin, så det är lämpligt att tillsätta ett rivet äpple. <br/>- Frukt med låg pektinhalt (rekommenderad tillsats av 1 rivet äpple): mango, persika, körsbär, jordgubbar, fläderbär.<br/>- Frukt med medelhög pektinhalt (rekommenderad tillsats av 1/2 rivet äpple): björnbär, hallon, blåbär, kiwi, aprikos, plommon.<br/>- Frukt med hög pektinhalt: kvitten, äpple, apelsin, lingon, vinbär.<br/><br/>Näringsvärde i 100 g<br/>Energivärde: 1660 kJ/391 kcal<br/>Fett: <0,5 g<br/>inklusive mättade fettsyror: <0,1 g<br/>Kolhydrater: 96 g<br/>inklusive sockerarter: 96 g<br/>Fibrer: 2,6 g<br/>Protein: <0,5 g<br/>Salt: 0,09 g <br/><br/>REKOMMENDERADE FÖRVARINGSFÖRHÅLLANDEN<br/>Förvaras på en torr plats, åtskilt från värme.<br/></p><ul id="action2osCommerce"><li>VEGETARIAN: VEGETARIAN </li><li>BIO-CERTIFIERAD: BIO-CERTIFIKAT </li><li>Glutenfri (deklaration): glutenfri (deklaration) </li><li>vegan: vegan </li><li>glutenfri (i ingredienser): Glutenfri (i ingredienser) </li><li>PRODUCENTENS NAMN OCH ADRESSE: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Tyskland </li></ul>
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  <span style='display:inline-block;padding:6px 14px;border-radius:20px;font-size:13px;font-weight:600;background:#e8eddb;color:#3d4a2a'>LUOMU</span>
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    <div style='width:80px;height:80px;border-radius:50%;background:#968564;display:flex;align-items:center;justify-content:center;font-size:40px;font-weight:700;color:#fff'>C</div>
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    <div style='font-size:14px;font-weight:500;color:#2c2c2c;line-height:1.4'>Lyhyt: 2 ainesosaa</div>
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<h2>Tuotekuvaus</h2>
<p>Bioveganin luomu hyytelösokeri 3:1 on erinomainen valinta niille, jotka etsivät luonnollisia ja ekologisia ainesosia kotitekoisten säilykkeiden valmistukseen. Tämän tuotteen avulla voit valmistaa herkullisia hilloja, marmeladeja ja hyytelöitä, jotka ihastuttavat maultaan kaikki. Tuote on sertifioitu, mikä takaa korkeimman laadun ja ainesosien luonnonmukaisen alkuperän.</p>

<h2>Käyttöohje</h2>
<p>Hyytelösokeri 3:1 on erittäin helppokäyttöinen. Valmistaaksesi hilloa tai hyytelöä tarvitset vain muutaman muun ainesosan ja tuotteemme. Täydellinen vaiheittainen resepti löytyy pakkauksestamme, joka auttaa sinua valmistamaan täydellisiä säilykkeitä ilman säilöntäaineiden lisäystä.</p>

<h2>Ainesosat</h2>
<p>raakaruokosokeri*, hyytelöimisaine: pektiini*. (*luonnonmukaisesti viljelty ainesosa)</p>

<h2>Ravintoarvo 100 g</h2>
<table border="1" style="font-weight:bold;">
    <tr>
        <td>Energia</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Rasva</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>josta tyydyttyneitä</td>
        <td><0,1 g</td>
    </tr>
    <tr>
        <td>Hiilihydraatit</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>joista sokereita</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Kuitu</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Proteiini</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>Suola</td>
        <td>0,09 g</td>
    </tr>
</table>

<h2>Huomautuksia</h2>
<p>Alhaisemman sokeripitoisuuden vuoksi 3:1 hedelmäsäilykkeiden säilyvyys on lyhyempi. Pidemmän säilyvyysajan saavuttamiseksi suosittelemme lisätä säilöntäainetta. Muista työskennellä erittäin huolellisesti ja steriloida purkit sekä kannet perusteellisesti säilykkeitä valmistettaessa.</p>

<h2>Säilytysolosuhteet</h2>
<p>Säilytä kuivassa paikassa, poissa lämmöstä.</p>

<h2>Alkuperämaa</h2>
<p>Saksa</p>

<h2>Nettopaino</h2>
<p>500 g</p>
</div>

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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Standardne töödeldud toode, kuid ilma kahjulike lisaaineteta. Turvaline ja tõestatud valik!</div>
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<h2>Toote kirjeldus</h2>
<p>Biovegani mahe želatiinsuhkur 3:1 on suurepärane valik neile, kes otsivad looduslikke ja mahedaid koostisosi koduste hoidiste valmistamiseks. Selle tootega saad valmistada maitsvaid džemme, marmelaade, puuviljahoidiseid ja tarretisi, mis rõõmustavad oma maitsega kõiki. Toode on sertifitseeritud, mis tagab kõrgeima kvaliteedi ja koostisosade maheda päritolu.</p>

<h2>Kasutamisjuhend</h2>
<p>Želatiinsuhkur 3:1 on väga lihtne kasutada. Moosi või tarretise valmistamiseks vajad vaid mõnda koostisosa ja meie toodet. Täieliku samm-sammult retsepti leiad meie pakendilt, mis aitab sul valmistada ideaalseid hoidiseid ilma säilitusaineid lisamata.</p>

<h2>Koostisosad</h2>
<p>rafineerimata roosuhkur*, želeeriv aine: pektiinid*. (*sertifitseeritud mahekoostisosa)</p>

<h2>Toiteväärtus 100 g kohta</h2>
<table border="1" style="font-weight:bold;">
    <tr>
        <td>energiasisaldus</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>rasvad</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>millest küllastunud rasvhapped</td>
        <td>&lt;0,1 g</td>
    </tr>
    <tr>
        <td>süsivesikud</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>millest suhkrud</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>kiudained</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>valgud</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>sool</td>
        <td>0,09 g</td>
    </tr>
</table>

<h2>Märkused</h2>
<p>Madalama suhkrusisalduse tõttu on 3:1 puuviljahoidiste säilivus lühem. Pikema säilivusaja tagamiseks soovitame lisada säilitusainet. Hoidiste valmistamisel pidage meeles töötada väga hoolikalt ning purgid ja kaaned põhjalikult steriliseerida.</p>

<h2>Säilitamistingimused</h2>
<p>Hoida kuivas kohas, eemal kuumusest.</p>

<h2>Päritoluriik</h2>
<p>Saksamaa</p>

<h2>Netokogus</h2>
<p>500 g</p>
</div>

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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Standarta apstrādāts produkts, bet bez kaitīgām piedevām. Droša un pārbaudīta opcija!</div>
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<h3>Produkta apraksts</h3>
<p>Želējošais cukurs 3:1 bio no Biovegan ir lieliska izvēle tiem, kuri meklē dabīgas un bioloģiskas sastāvdaļas mājās gatavotu konservu pagatavošanai. Pateicoties šim produktam, jūs varat radīt gardus ievārījumus, marmelādes, džemus un želejas, kas ar savu garšu sajūsminās ikvienu. Produkts ir sertificēts, kas garantē augstāko kvalitāti un bioloģisko sastāvdaļu izcelsmi.</p>
<h3>Lietošana</h3>
<p>Želējošais cukurs 3:1 ir ļoti vienkārši lietojams. Lai pagatavotu ievārījumu vai želeju, jums būs nepieciešamas tikai dažas sastāvdaļas un mūsu produkts. Pilnu soli pa solim recepti atradīsiet uz mūsu iepakojuma, kas palīdzēs jums pagatavot ideālus konservus bez konservantu pievienošanas.</p>
<h3>Sastāvdaļas</h3>
<p>nerafinēts niedru cukurs*, recinātājs: pektīni*. (*sertificēta bioloģiskā sastāvdaļa)</p>
<h3>Uzturvērtība uz 100 g</h3>
<table border='1' style='font-weight:bold;'>
    <tr>
        <td>Enerģētiskā vērtība</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Tauki</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>no kuriem piesātinātās taukskābes</td>
        <td><0,1 g</td>
    </tr>
    <tr>
        <td>Ogļhidrāti</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>no kuriem cukuri</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Šķiedrvielas</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Olbaltumvielas</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>Sāls</td>
        <td>0,09 g</td>
    </tr>
</table>
<h3>Piezīmes</h3>
<p>Zemāka cukura satura dēļ augļu konservu 3:1 saglabāšana ir mazāka. Ilgākam derīguma termiņam iesakām pievienot konservantu. Atcerieties, ka, gatavojot konservus, jāstrādā ļoti uzmanīgi un rūpīgi jāsterilizē burkas un vāki.</p>
<h3>Uzglabāšanas nosacījumi</h3>
<p>Uzglabāt sausā vietā, prom no karstuma.</p>
<h3>Izcelsmes valsts</h3>
<p>Vācija</p>
<h3>Neto svars</h3>
<p>500 g</p>
</div>
</div>

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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Standartinis apdorotas produktas, bet be kenksmingų priedų. Saugus ir patikimas pasirinkimas!</div>
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<p>SUDEDAMOSIOS DALYS<br/>nerafinuotas cukranendrių cukrus*, glajinė medžiaga: pektinas*.  (*sertifikuota ekologiška sudedamoji dalis)<br/>	<br/>APRAŠYMAS<br/>3:1 želė cukrus, skirtas džemams, marmeladams, konservams ir želė gaminti.<br/><br/>PARUOŠIMAS<br/>- reikia 1,5 kg smulkintų mažų vaisių (arba 1,2 litro vaisių sulčių) ir 5 g citrinos rūgšties (arba vienos citrinos sulčių). <br/>- Maža lėkštelė<br/><br/>Pasiruošimas su vaisiais:<br/>1. Į šaldiklį įdėkite mažą lėkštelę, skirtą želė bandymui.<br/>2. Vaisius nuplaukite, nusausinkite, supjaustykite mažais gabalėliais, jei reikia, išskobkite sėklų lizdus ir pasverkite 1,5 kg. <br/>3. Maišelio turinį sudėkite į puodą su vaisiais ir citrinos rūgštimi arba sultimis. <br/>4. Viską gerai išmaišykite ir nuolat maišydami virkite 4 minutes.<br/>5 Želatizacijos bandymas: Praėjus virimo laikui, karštą vaisių masę šaukštu išpilkite ant ledinės lėkštės ir palikite atvėsti. Jei masė nepakankamai standi, virkite dar šiek tiek. Tada pakartokite želė bandymą.<br/>6. Karšta verdančia vaisių pasta pripildykite švarius stiklainius, sandariai uždarykite ir atidėkite 5 minutėms.<br/><br/>Sulčių želė paruošimas:<br/>Įdėkite nedidelę lėkštelę į šaldiklį, kad būtų galima atlikti želė bandymą.<br/>2. pirmiausia į puodą supilkite 1,2 l sulčių ir pašildykite. <br/>3. tada nuolat maišant įpilkite želė cukrų ir citrinos rūgštį / sultis. <br/>4. Viską gerai išmaišykite ir nuolat maišydami virkite 4 minutes.<br/>5. Atliekamas želė testas: Praėjus virimo laikui, šaukštą karštos vaisių želė išpilkite ant ledinės lėkštės ir leiskite atvėsti. Jei mišinys nepakankamai standus, virkite dar šiek tiek ilgiau. Tada pakartokite želė bandymą.<br/>6. Karšta verdančia vaisių žele pripildykite švarius stiklainius, sandariai uždarykite ir 5 minutes atidėkite į šalį apverstus.<br/><br/>PASTABA<br/>- dėl mažesnio cukraus kiekio 3:1 vaisių drebučiuose vaisių konservai mažiau išsilaiko. Kad ilgiau išsilaikytų, rekomenduojame naudoti konservantą.<br/>- Jei norite išvengti konservantų dėjimo, ruošdami konservantus turite dirbti labai atsargiai. Tai reiškia, kad būtina sterilizuoti darbo įrankius (verdančius stiklainius ir dangtelius). <br/>- Naudojami vaisiai turi būti kruopščiai nuvalyti ir puikios būklės.<br/>- Atidarytus stiklainius laikykite šaldytuve ir greitai sunaudokite.<br/><br/>Naudingi patarimai:<br/>1. pailginus virimo laiką, vaisių masė bus kietesnė.<br/>2. Vienam virimo procesui ruoškite ne daugiau kaip 1,5 kg vaisių su 1 pakuote 3:1 želė cukraus iš BIOVEGAN!<br/>3. Pasirinkite tokį stiklainio dydį, kad vaisiai užpildytų stiklainį tik iki pusės.<br/><br/>Pektino kiekis vaisiuose:<br/>Kai kuriuose vaisiuose yra mažai pektino, todėl patartina įdėti tarkuoto obuolio. <br/>- Mažai pektino turintys vaisiai (rekomenduojama pridėti 1 tarkuotą obuolį): mangas, persikas, vyšnia, braškė, šeivamedis.<br/>- Vidutinio pektino kiekio vaisiai (rekomenduojama pridėti 1/2 tarkuoto obuolio): gervuogės, avietės, mėlynės, kiviai, abrikosai, slyvos.<br/>- Didelio pektinų kiekio vaisiai: svarainiai, obuoliai, apelsinai, bruknės, serbentai.<br/><br/>Maistinė vertė 100 g<br/>Energinė vertė: 1660 kJ/391 kcal<br/>Riebalai: <0,5 g<br/>įskaitant sočiąsias riebalų rūgštis: <0,1 g<br/>Angliavandeniai: 96 g<br/>įskaitant cukrų: 96 g<br/>Skaidulinės medžiagos: 2,6 g<br/>Baltymai: <0,5 g<br/>Druska: 0,09 g <br/><br/>REKOMENDUOJAMOS LAIKYMO SĄLYGOS<br/>Laikyti sausoje, nuo karščio apsaugotoje vietoje.<br/></p><ul id="action2osCommerce"><li>VEGANIŠKA: VEGETARIŠKA </li><li>BIOLOGIŠKAI SERTIFIKUOTA: BIO SERTIFIKATAS </li><li>Be glitimo (deklaracija): be glitimo (deklaracija) </li><li>veganiškas: veganiškas </li><li>be glitimo (sudedamosiose dalyse): Be glitimo (sudedamosiose dalyse) </li><li>Gamintojo pavadinimas ir adresas: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Vokietija </li></ul>
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    <div style='width:80px;height:80px;border-radius:50%;background:#968564;display:flex;align-items:center;justify-content:center;font-size:40px;font-weight:700;color:#fff'>C</div>
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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Standardní zpracovaný produkt, ale bez škodlivých přísad. Bezpečná a osvědčená volba!</div>
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      <div style='flex:1;height:32px;border-radius:6px;background:#968564;display:flex;align-items:center;justify-content:center;font-size:13px;font-weight:700;color:#fff;opacity:1;transform:scaleY(1.15)'>C</div>
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<p>SLOŽENÍ<br/>nerafinovaný třtinový cukr*, želírující látka: pektin*.  (*certifikovaná ekologická složka)<br/>	<br/>POPIS<br/>Želírovací cukr 3:1 pro přípravu džemů, marmelád, zavařenin a želé.<br/><br/>PŘÍPRAVA<br/>- Potřebujete 1,5 kg nakrájeného drobného ovoce (nebo 1,2 litru ovocné šťávy) a 5 g kyseliny citronové (nebo šťávy z jednoho citronu). <br/>- Malý talíř<br/><br/>Příprava s ovocem:<br/>1. Umístěte malý talíř do mrazničky pro želírovací test.<br/>2. Ovoce omyjte, osušte, nakrájejte na malé kousky, v případě potřeby vydlabejte semenná hnízda a odvažte 1,5 kg. <br/>3. Obsah sáčku vložte do hrnce s ovocem a kyselinou citronovou nebo šťávou. <br/>4. Vše dobře promíchejte a za stálého míchání vařte 4 minuty.<br/>5 Zkouška želírování: Po uplynutí doby vaření položte horkou ovocnou pastu lžící na ledový talíř a nechte ji vychladnout. Pokud není pasta dostatečně pevná, vařte ještě chvíli. Poté zopakujte zkoušku želírování.<br/>6. Horkou vařící ovocnou pastou naplňte čisté sklenice, pevně je uzavřete a na 5 minut odstavte.<br/><br/>Příprava džusového želé:<br/>1. Vložte malý talířek do mrazničky pro zkoušku želírování.<br/>2. Nejprve nalijte 1,2 l šťávy do hrnce a zahřejte. <br/>3. Poté za stálého míchání přidáme želírovací cukr a kyselinu citronovou/šťávu. <br/>4. Vše dobře promíchejte a za stálého míchání vařte 4 minuty.<br/>5. Zkouška želírování: Po uplynutí doby vaření položte lžíci horkého ovocného želé na ledový talíř a nechte vychladnout. Pokud směs není dostatečně pevná, ještě chvíli povařte. Poté zopakujte zkoušku želírování.<br/>6. Horkým vařícím ovocným želé naplňte čisté sklenice, pevně je uzavřete a postavte na 5 minut dnem vzhůru.<br/><br/>POZNÁMKA<br/>- Vzhledem k nižšímu obsahu cukru v ovocných zavařeninách 3:1 dochází k menší konzervaci. Pro delší trvanlivost doporučujeme použít konzervační prostředek.<br/>- Pokud se chcete přidání konzervačního prostředku vyhnout, musíte při přípravě zavařenin pracovat velmi opatrně. To znamená, že je nutné sterilizovat pracovní předměty (zavařovací sklenice a víčka). <br/>- Ovoce, které se má použít, musí být důkladně očištěné a mělo by být v perfektním stavu.<br/>- Po otevření sklenice uložte do lednice a rychle je spotřebujte.<br/><br/>Užitečné tipy:<br/>1. Prodloužení doby vaření povede k tomu, že ovocná pasta bude tužší.<br/>2. Na jedno vaření připravte maximálně 1,5 kg ovoce s 1 balíčkem želírovacího cukru 3:1 od společnosti BIOVEGAN!<br/>3. Velikost sklenice zvolte tak, aby ovoce zaplnilo sklenici pouze do poloviny.<br/><br/>Obsah pektinu v ovoci:<br/>Některé ovoce obsahuje málo pektinu, proto je vhodné přidat nastrouhané jablko. <br/>- Ovoce s nízkým obsahem pektinu (doporučuje se přidat 1 nastrouhané jablko): mango, broskev, třešeň, jahoda, bezinka.<br/>- Ovoce se středním obsahem pektinu (doporučuje se přidat 1/2 nastrouhaného jablka): ostružiny, maliny, borůvky, kiwi, meruňky, švestky.<br/>- Ovoce s vysokým obsahem pektinu: kdoule, jablka, pomeranč, brusinky, rybíz.<br/><br/>VÝŽIVOVÉ HODNOTY ve 100 g<br/>Energetická hodnota: 1660 kJ/391 kcal<br/>Tuky: <0,5 g<br/>včetně nasycených mastných kyselin: <0,1 g<br/>Sacharidy: 96 g<br/>včetně cukrů: 96 g<br/>Vláknina:<br/>Bílkoviny: <0,5 g<br/>Sůl: 0,09 g <br/><br/>DOPORUČENÉ PODMÍNKY SKLADOVÁNÍ<br/>Skladujte na suchém místě, mimo dosah tepla.<br/></p><ul id="action2osCommerce"><li>VEGANSKÉ: VEGETARIÁNSKÉ </li><li>S BIOCERTIFIKÁTEM: BIO CERTIFIKÁT </li><li>Bez lepku (deklarace): bezlepkový (deklarace) </li><li>veganský: veganský </li><li>bezlepkový (ve složení): bezlepkové (ve složení) </li><li>NÁZEV A ADRESA VÝROBCE: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Německo </li></ul>
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  <span style='display:inline-block;padding:6px 14px;border-radius:20px;font-size:13px;font-weight:600;background:#e8eddb;color:#3d4a2a'>Krátke zloženie</span>
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    <div style='width:80px;height:80px;border-radius:50%;background:#968564;display:flex;align-items:center;justify-content:center;font-size:40px;font-weight:700;color:#fff'>C</div>
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  <div style='flex:1'>
    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Štandardný spracovaný produkt, ale bez škodlivých prídavných látok. Bezpečná a osvedčená voľba!</div>
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      <div style='flex:1;height:32px;border-radius:6px;background:#8a915b;display:flex;align-items:center;justify-content:center;font-size:13px;font-weight:700;color:#fff;opacity:0.25'>B</div>
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    <div style='font-size:14px;font-weight:500;color:#2c2c2c;line-height:1.4'>Krátke: 2 zložky</div>
  </div>
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    <div style='font-size:14px;font-weight:500;color:#2c2c2c;line-height:1.4'>Vysoké spracovanie</div>
  </div>
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    <div style='font-size:14px;font-weight:500;color:#2c2c2c;line-height:1.4'>Plast</div>
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<h3>Popis produktu</h3>
<p>Želírovací cukor 3:1 Bio od značky Biovegan je vynikajúcou voľbou pre tých, ktorí hľadajú prírodné a ekologické prísady na prípravu domácich zaváranín. S týmto produktom môžete vytvoriť lahodné džemy, marmelády, kompóty a želé, ktoré potešia každého svojou chuťou. Produkt je certifikovaný, čo zaručuje najvyššiu kvalitu a ekologický pôvod surovín.</p>
<h3>Použitie</h3>
<p>Želírovací cukor 3:1 je veľmi jednoduchý na použitie. Na prípravu džemu alebo želé potrebujete len niekoľko surovín a náš produkt. Kompletný recept krok za krokom nájdete na našom obale, ktorý vám pomôže vytvoriť ideálne zaváraniny bez potreby pridávania konzervačných látok.</p>
<h3>Zloženie</h3>
<p>nerafinovaný trstinový cukor*, želírovacia látka: pektíny*. (*certifikovaná bio zložka)</p>
<h3>Výživové údaje na 100 g výrobku</h3>
<table border='1' style='font-weight:bold;'>
    <tr>
        <td>Energetická hodnota</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Tuky</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>z toho nasýtené mastné kyseliny</td>
        <td><0,1 g</td>
    </tr>
    <tr>
        <td>Sacharidy</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>z toho cukry</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Vláknina</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Bielkoviny</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>Soľ</td>
        <td>0,09 g</td>
    </tr>
</table>
<h3>Upozornenia</h3>
<p>Vzhľadom na nižší obsah cukru je konzervácia ovocných zaváranín 3:1 menšia. Pre dlhšiu trvanlivosť odporúčame pridať konzervačnú látku. Nezabudnite, že pri príprave zaváranín je potrebné pracovať veľmi opatrne a dôkladne sterilizovať poháre a viečka.</p>
<h3>Podmienky skladovania</h3>
<p>Skladujte na suchom mieste, mimo dosahu tepla.</p>
<h3>Krajina pôvodu</h3>
<p>Nemecko</p>
<h3>Čistá hmotnosť</h3>
<p>500 g</p>
</div>

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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Standardni predelan izdelek, vendar brez škodljivih aditivov. Varna in preizkušena možnost!</div>
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<h3>Opis izdelka</h3>
<p>Želirni sladkor 3:1 bio znamke Biovegan je odlična izbira za tiste, ki iščejo naravne in ekološke sestavine za pripravo domačih shrankov. Z njim lahko pripravite okusne džeme, marmelade, sadne namaze in želeje, ki bodo navdušili vsakogar. Izdelek je certificiran, kar zagotavlja najvišjo kakovost in ekološko poreklo sestavin.</p>
<h3>Uporaba</h3>
<p>Želirni sladkor 3:1 je zelo enostaven za uporabo. Za pripravo džema ali želeja potrebujete le nekaj sestavin in naš izdelek. Celoten recept po korakih boste našli na naši embalaži, ki vam bo pomagal pripraviti popolne shranke brez dodajanja konzervansov.</p>
<h3>Sestavine</h3>
<p>nerafiniran trsni sladkor*, želirno sredstvo: pektini*. (*certificirana ekološka sestavina)</p>
<h3>Hranilna vrednost na 100 g</h3>
<table border='1' style='font-weight:bold;'>
    <tr>
        <td>Energijska vrednost</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Maščobe</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>od tega nasičene maščobne kisline</td>
        <td><0,1 g</td>
    </tr>
    <tr>
        <td>Ogljikovi hidrati</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>od tega sladkorji</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Prehranske vlaknine</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Beljakovine</td>
        <td><0,5 g</td>
    </tr>
    <tr>
        <td>Sol</td>
        <td>0,09 g</td>
    </tr>
</table>
<h3>Opombe</h3>
<p>Zaradi nižje vsebnosti sladkorja je obstojnost sadnih shrankov 3:1 krajša. Za daljšo obstojnost priporočamo dodatek konzervansa. Ne pozabite, da morate med pripravo shrankov delati zelo previdno in temeljito sterilizirati kozarce ter pokrove.</p>
<h3>Pogoji shranjevanja</h3>
<p>Hranite na suhem mestu, stran od virov toplote.</p>
<h3>Država izvora</h3>
<p>Nemčija</p>
<h3>Neto teža</h3>
<p>500 g</p>
</div>
</div>

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<p>ÖSSZETEVŐK<br/>finomítatlan nádcukor*, zselésítő anyag: pektin*.  (*bizonyítottan bio összetevő)<br/>	<br/>LEÍRÁS<br/>3:1 zselésítő cukor lekvárok, dzsemek, befőttek és zselék készítéséhez.<br/><br/>KÉSZÍTÉS<br/>- Szükség van 1,5 kg apróra vágott kis gyümölcsre (vagy 1,2 liter gyümölcslére) és 5 g citromsavra (vagy egy citrom levére). <br/>- Kis tányér<br/><br/>Elkészítés gyümölccsel:<br/>1. A zselésedési teszthez tegyünk egy kis tányért a fagyasztóba.<br/>2. Mossuk meg a gyümölcsöt, csepegtessük le, vágjuk apró darabokra, szükség esetén üregesítsük ki a magfészkeket, és mérjünk ki 1,5 kg-ot. <br/>3. Tegyük a zacskó tartalmát egy lábasba a gyümölccsel és a citromsavval vagy -lével együtt. <br/>4. Mindent jól keverjünk össze, és állandóan kevergetve főzzük 4 percig.<br/>5. Zselésedési próba: A főzési idő letelte után kanalazzuk a forró gyümölcsmasszát egy jeges tányérra, és hagyjuk kihűlni. Ha a massza nem elég szilárd, főzzük tovább. Ezután ismételje meg a zselésedési próbát.<br/>6. Töltse meg a forró, forrásban lévő gyümölcsmasszát tiszta üvegekbe, zárja le szorosan, és tegye félre 5 percre.<br/><br/>A gyümölcskocsonya elkészítése:<br/>1. A zselésedési próbához tegyünk egy kis tányért a fagyasztóba.<br/>2. Először öntsünk 1,2 l gyümölcslevet egy edénybe, és melegítsük fel. <br/>3. Ezután állandó keverés mellett adjuk hozzá a zselésítő cukrot és a citromsavat/leveket. <br/>4. Keverjünk össze mindent jól, és állandó keverés mellett főzzük 4 percig.<br/>5. Zselésítő teszt: A főzési idő letelte után kanalazzunk egy evőkanál forró gyümölcskocsonyát egy jeges tányérra, és hagyjuk kihűlni. Ha a keverék nem elég szilárd, főzzük még egy kicsit tovább. Ezután ismételje meg a zselésedési próbát.<br/>6. Töltse meg a forró, forró gyümölcskocsonyát tiszta üvegekbe, zárja le szorosan, és fejjel lefelé 5 percre tegye félre.<br/><br/>MEGJEGYZÉS<br/>- A 3:1 arányú gyümölcslekvárok alacsonyabb cukortartalma miatt kevesebb a tartósítás. A hosszabb eltarthatóság érdekében javasoljuk tartósítószer használatát.<br/>- Ha el akarja kerülni a tartósítószer hozzáadását, akkor a befőtt elkészítésekor nagyon óvatosan kell dolgoznia. Ez azt jelenti, hogy a munkaeszközöket (befőttesüvegek és fedelek) sterilizálni kell. <br/>- A felhasználandó gyümölcsöket alaposan meg kell tisztítani, és tökéletes állapotban kell lenniük.<br/>- Miután felbontottuk, tároljuk az üvegeket a hűtőszekrényben, és gyorsan fogyasszuk el őket.<br/><br/>Hasznos tippek:<br/>1. A főzési idő meghosszabbítása azt eredményezi, hogy a gyümölcsmassza szilárdabb lesz.<br/>2. Főzési folyamatonként legfeljebb 1,5 kg gyümölcsöt készítsen el 1 csomag 3:1 arányú BIOVEGAN zselésítő cukorral!<br/>3. Az üveg méretét úgy válassza meg, hogy a gyümölcs csak félig töltse ki az üveget.<br/><br/>A gyümölcs pektintartalma:<br/>Egyes gyümölcsök alacsony pektintartalmúak, ezért célszerű reszelt almát hozzáadni. <br/>- Alacsony pektintartalmú gyümölcsök (ajánlott 1 reszelt alma hozzáadása): mangó, barack, cseresznye, eper, bodza.<br/>- Közepes pektintartalmú gyümölcsök (ajánlott 1/2 reszelt alma hozzáadása): szeder, málna, áfonya, kivi, sárgabarack, szilva.<br/>- Magas pektintartalmú gyümölcsök: birs, alma, narancs, vörös áfonya, ribizli.<br/><br/>Táplálkozási érték 100 g-ban<br/>Energiaérték: 1660 kJ/391 kcal<br/>Zsír: <0,5 g<br/>beleértve a telített zsírsavakat: <0,1 g<br/>Szénhidrátok: 96 g<br/>beleértve a cukrokat: 96 g<br/>Rostok: 2,6 g<br/>Fehérje: <0,5 g<br/>Só: 0,09 g <br/><br/>AJÁNLOTT TÁROLÁSI FELTÉTELEK<br/>Száraz, hőtől védett helyen tárolandó.<br/></p><ul id="action2osCommerce"><li>VEGETÁRIÁNUS: VEGETÁRIÁNUS </li><li>BIOMINŐSÍTETT: BIO BIZONYÍTVÁNY </li><li>Gluténmentes (nyilatkozat): Gluténmentes (nyilatkozat) </li><li>vegán: vegán </li><li>gluténmentes (összetevőkben): Gluténmentes (összetevőkben) </li><li>TERMELŐ NÉV ÉS CÍM: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Németország </li></ul>
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<p>INGREDIENTE<br/>zahăr nerafinat din trestie de zahăr*, agent de gelificare: pectină*.  (*ingredient certificat organic)<br/>	<br/>DESCRIERE<br/>Zahăr gelifiant 3:1 pentru prepararea gemurilor, marmeladelor, conservelor și jeleurilor.<br/><br/>PREPARARE<br/>- Aveți nevoie de 1,5 kg de fructe mici tocate (sau 1,2 litri de suc de fructe) și 5 g de acid citric (sau sucul unei lămâi). <br/>- Farfurie mică<br/><br/>Preparare cu fructe:<br/>1. Puneți o farfurie mică în congelator pentru testul de gelificare.<br/>2. Se spală fructele, se scurg, se taie în bucăți mici, se scobesc cuiburile de semințe dacă este necesar și se cântăresc 1,5 kg. <br/>3. Se pune conținutul pungii într-o cratiță cu fructele și acidul citric sau sucul. <br/>4. Se amestecă totul bine și se fierbe timp de 4 minute, amestecând constant.<br/>5 Se face testul de gelifiere: După ce a trecut timpul de gătire, puneți cu lingura pasta de fructe fierbinte pe o farfurie cu gheață și lăsați-o să se răcească. Dacă pasta nu este suficient de fermă, mai gătiți puțin. Apoi repetați testul de gelificare.<br/>6. Se umplu borcane curate cu pasta de fructe fierbinte, se închid ermetic și se lasă deoparte timp de 5 minute.<br/><br/>Se prepară jeleul de suc:<br/>1. se pune o farfurie mică în congelator pentru testul de gelificare.<br/>2. se toarnă mai întâi 1,2 l de suc într-un vas și se încălzește. <br/>3. se adaugă apoi zahărul gelifiant și acidul citric/succesul, amestecând constant. <br/>4. se amestecă totul bine și se fierbe timp de 4 minute, amestecând constant.<br/>5 Se face testul de gelificare: După ce a trecut timpul de gătire, se pune cu lingura o lingură de gelatină de fructe fierbinte pe o farfurie cu gheață și se lasă să se răcească. Dacă amestecul nu este suficient de ferm, mai gătiți puțin. Apoi repetați testul de gelificare.<br/>6. Umpleți borcane curate cu jeleul de fructe fierbinte, închideți ermetic și lăsați-le deoparte timp de 5 minute cu capul în jos.<br/><br/>NOTĂ<br/>- Datorită conținutului mai mic de zahăr al conservelor de fructe 3:1, se conservă mai puțin. Pentru un termen de valabilitate mai lung, vă recomandăm să folosiți un conservant.<br/>- Dacă doriți să evitați adăugarea unui conservant, trebuie să lucrați foarte atent la prepararea conservelor. Acest lucru înseamnă că este necesar să sterilizați obiectele de lucru (borcane și capace de fierbere). <br/>- Fructele care urmează să fie folosite trebuie să fie bine curățate și să fie în stare perfectă.<br/>- Odată deschise, depozitați borcanele în frigider și consumați-le rapid.<br/><br/>Sfaturi utile:<br/>1. prelungirea timpului de fierbere va face ca pasta de fructe să fie mai fermă.<br/>2. Nu pregătiți mai mult de 1,5 kg de fructe cu 1 pachet de zahăr gelifiant 3:1 de la BIOVEGAN per proces de gătire!<br/>3. Alegeți o dimensiune a borcanului astfel încât fructele să umple borcanul doar până la jumătate.<br/><br/>Conținutul de pectină al fructelor:<br/>Unele fructe conțin o cantitate scăzută de pectină, de aceea este indicat să adăugați un măr ras. <br/>- Fructe cu conținut scăzut de pectină (se recomandă adăugarea a 1 măr ras): mango, piersici, cireșe, căpșuni, căpșuni, fructe de soc.<br/>- Fructe cu conținut mediu de pectină (se recomandă adăugarea a 1/2 măr ras): mure, zmeură, afine, kiwi, caise, prune.<br/>- Fructe cu conținut ridicat de pectină: cozonac, măr, portocală, afine, coacăze.<br/><br/>VALOAREA NUTRIȚIONALĂ în 100 g<br/>Valoare energetică: 1660 kJ/391 kcal<br/>Grăsimi: <0,5 g<br/>inclusiv acizi grași saturați: <0,1 g<br/>Carbohidrați: 96 g<br/>inclusiv zaharuri: 96 g<br/>Fibre: 2,6 g<br/>Proteine: <0,5 g<br/>Sare: 0,09 g <br/><br/>CONDIȚII DE DEPOZITARE RECOMANDATĂ<br/>A se păstra într-un loc uscat, ferit de căldură.<br/></p><ul id="action2osCommerce"><li>VEGETARIAN: VEGETARIAN </li><li>BIO-CERTIFICAT: BIO CERTIFICAT </li><li>Fără gluten (declarație): fără gluten (declarație) </li><li>vegan: vegan </li><li>fără gluten (în ingrediente): Fără gluten (în ingrediente) </li><li>NUMELE ȘI ADRESA PRODUCĂTORULUI: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Germania </li></ul>
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<p>СЪСТАВКИ<br/>нерафинирана тръстикова захар*, желиращ агент: пектин*.  (*сертифицирана биологична съставка)<br/>	<br/>ОПИСАНИЕ<br/>3:1 желираща захар за приготвяне на конфитюри, мармалади, консерви и желета.<br/><br/>НАЧИН НА ПРИГОТВЯНЕ<br/>- Необходими са ви 1,5 кг нарязани дребни плодове (или 1,2 литра плодов сок) и 5 г лимонена киселина (или сок от един лимон). <br/>- Малка чиния<br/><br/>Подготовка с плодове:<br/>1. Поставете малка чиния във фризера за теста за желиране.<br/>2. измийте плодовете, отцедете ги, нарежете ги на малки парчета, издълбайте гнездата на семената, ако е необходимо, и претеглете 1,5 kg. <br/>3. поставете съдържанието на торбичката в тенджера с плодовете и лимонената киселина или сока. <br/>4. разбъркайте всичко добре и варете на слаб огън в продължение на 4 минути при непрекъснато разбъркване.<br/>5 Тест за желиране: След изтичане на времето за готвене горещата плодова паста се поставя с лъжица върху ледена чиния и се оставя да се охлади. Ако пастата не е достатъчно твърда, пригответе я още малко. След това повторете теста за желиране.<br/>6. напълнете чисти буркани с горещата вряща плодова паста, затворете плътно и оставете настрана за 5 минути.<br/><br/>Приготвяне на желе от сок:<br/>1. поставете малка чиния във фризера за теста за желиране.<br/>2. първо изсипете 1,2 л сок в тенджера и го загрейте. <br/>3. след това добавете желиращата захар и лимонената киселина/сока, като разбърквате непрекъснато. <br/>4. разбъркайте всичко добре и варете на слаб огън в продължение на 4 минути при непрекъснато разбъркване.<br/>5 Тест за желиране: След изтичане на времето за готвене, поставете с лъжица една супена лъжица от горещото плодово желе върху ледена чиния и оставете да се охлади. Ако сместа не е достатъчно твърда, сварете още малко. След това повторете теста за желиране.<br/>6. напълнете чисти буркани с горещото врящо плодово желе, затворете плътно и оставете настрани за 5 минути с капака надолу.<br/><br/>ЗАБЕЛЕЖКА<br/>- Поради по-ниското съдържание на захар в плодовите консерви 3:1, запазването им е по-малко. За по-дълъг срок на съхранение препоръчваме да използвате консервант.<br/>- Ако искате да избегнете добавянето на консервант, трябва да работите много внимателно при приготвянето на консервите. Това означава, че е необходимо да се стерилизират работните предмети (буркани за варене и капачки). <br/>- Плодовете, които ще се използват, трябва да са добре почистени и да са в отлично състояние.<br/>- След като отворите, съхранявайте бурканите в хладилника и ги изразходвайте бързо.<br/><br/>Полезни съвети:<br/>1. удължаването на времето за варене ще доведе до това, че плодовата паста ще бъде по-твърда.<br/>2) приготвяйте не повече от 1,5 кг плодове с 1 пакет желираща захар 3:1 от BIOVEGAN за един процес на готвене!<br/>3) изберете такъв размер на буркана, че плодовете да запълнят буркана само до половината.<br/><br/>Съдържание на пектин в плодовете:<br/>Някои плодове съдържат ниско количество пектин, затова е препоръчително да добавите настъргана ябълка. <br/>- Плодове с ниско съдържание на пектин (препоръчва се добавянето на 1 настъргана ябълка): манго, праскова, череша, ягода, бъз.<br/>- Плодове със средно съдържание на пектин (препоръчва се добавянето на 1/2 настъргана ябълка): къпина, малина, боровинка, киви, кайсия, слива.<br/>- Плодове с високо съдържание на пектин: дюля, ябълка, портокал, боровинка, касис.<br/><br/>ХРАНИТЕЛНА СТОЙНОСТ в 100 g<br/>Енергийна стойност: 1660 kJ/391 kcal<br/>Мазнини: <0,5 g<br/>включително наситени мастни киселини: <0,1 g<br/>Въглехидрати: 96 g<br/>включително захари: 96 g<br/>Фибри: 2,6 g<br/>Протеини: <0,5 g<br/>Сол: 0,09 g <br/><br/>ПРЕПОРЪЧИТЕЛНИ УСЛОВИЯ ЗА СЪХРАНЕНИЕ<br/>Съхранявайте на сухо място, далеч от топлина.<br/></p><ul id="action2osCommerce"><li>ВЕГАН: ВЕГЕТАРИАНСКИ </li><li>БИОСЕРТИФИЦИРАН: БИО СЕРТИФИКАТ </li><li>Без глутен (декларация): без глутен (декларация) </li><li>веган: веган </li><li>без глутен (в съставките): Без глутен (в съставките) </li><li>ИМЕ И АДРЕС НА ПРОИЗВОДИТЕЛЯ: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Germany </li></ul>
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<p>ΣΥΣΤΑΤΙΚΑ<br/>ανεπεξέργαστη ζάχαρη από ζαχαροκάλαμο*, πηκτικός παράγοντας: πηκτίνη*.  (*πιστοποιημένο βιολογικό συστατικό)<br/>	<br/>ΠΕΡΙΓΡΑΦΗ<br/>Ζάχαρη πηκτωματοποίησης 3:1 για την παρασκευή μαρμελάδων, μαρμελάδων, κονσέρβας και ζελέ.<br/><br/>ΠΑΡΑΣΚΕΥΗ<br/>- Χρειάζεστε 1,5 kg ψιλοκομμένα μικρά φρούτα (ή 1,2 λίτρα χυμό φρούτων) και 5 g κιτρικό οξύ (ή το χυμό ενός λεμονιού). <br/>- Μικρό πιάτο<br/><br/>Προετοιμασία με φρούτα:<br/>1. Τοποθετήστε ένα μικρό πιάτο στην κατάψυξη για τη δοκιμή πηκτωματοποίησης.<br/>2. Πλύνετε τα φρούτα, στραγγίστε τα, κόψτε τα σε μικρά κομμάτια, αφαιρέστε τις φωλιές των σπόρων, αν είναι απαραίτητο, και ζυγίστε 1,5 kg. <br/>3. Βάλτε το περιεχόμενο της σακούλας σε μια κατσαρόλα με τα φρούτα και το κιτρικό οξύ ή το χυμό. <br/>4. Ανακατέψτε τα όλα καλά και σιγοβράστε για 4 λεπτά, ανακατεύοντας συνεχώς.<br/>5. Δοκιμή ζελατινοποίησης: Αφού παρέλθει ο χρόνος μαγειρέματος, βάλτε με κουτάλι τη ζεστή πάστα φρούτων σε ένα παγωμένο πιάτο και αφήστε την να κρυώσει. Εάν η πάστα δεν είναι αρκετά σφιχτή, μαγειρέψτε λίγο ακόμα. Στη συνέχεια, επαναλάβετε τη δοκιμή πήξης.<br/>6. Γεμίστε καθαρά βάζα με την καυτή πάστα φρούτων που βράζει, σφραγίστε τα καλά και αφήστε τα στην άκρη για 5 λεπτά.<br/><br/>Παρασκευή ζελέ χυμού:<br/>1. Τοποθετήστε ένα μικρό πιάτο στην κατάψυξη για τη δοκιμή πήξης.<br/>2. ρίξτε πρώτα 1,2 λίτρα χυμού σε μια κατσαρόλα και ζεστάνετε. <br/>3. στη συνέχεια προσθέστε τη ζελατινοποιητική ζάχαρη και το κιτρικό οξύ/χυμό, ανακατεύοντας συνεχώς. <br/>4. αναμείξτε τα πάντα καλά και σιγοβράστε για 4 λεπτά, ανακατεύοντας συνεχώς.<br/>5: Αφού παρέλθει ο χρόνος μαγειρέματος, βάλτε μια κουταλιά της σούπας ζεστό ζελέ φρούτων σε ένα παγωμένο πιάτο και αφήστε το να κρυώσει. Εάν το μείγμα δεν είναι αρκετά σταθερό, μαγειρέψτε λίγο περισσότερο. Στη συνέχεια, επαναλάβετε τη δοκιμή πήξης.<br/>6. Γεμίστε καθαρά βάζα με το ζεστό ζελέ φρούτων που βράζει, σφραγίστε τα καλά και αφήστε τα στην άκρη για 5 λεπτά ανάποδα.<br/><br/>ΣΗΜΕΙΩΣΗ<br/>- Λόγω της χαμηλότερης περιεκτικότητας σε σάκχαρα των μαρμελάδων φρούτων 3:1, υπάρχει μικρότερη συντήρηση. Για μεγαλύτερη διάρκεια ζωής, συνιστούμε τη χρήση συντηρητικού.<br/>- Εάν θέλετε να αποφύγετε την προσθήκη συντηρητικού, πρέπει να εργαστείτε πολύ προσεκτικά κατά την προετοιμασία των κονσερβών. Αυτό σημαίνει ότι είναι απαραίτητο να αποστειρώσετε τα αντικείμενα εργασίας (βάζα που βράζουν και καπάκια). <br/>- Τα φρούτα που πρόκειται να χρησιμοποιηθούν πρέπει να είναι καλά καθαρισμένα και να βρίσκονται σε άριστη κατάσταση.<br/>- Αφού ανοίξετε τα βάζα, αποθηκεύστε τα στο ψυγείο και χρησιμοποιήστε τα γρήγορα.<br/><br/>Χρήσιμες συμβουλές:<br/>1. Η παράταση του χρόνου μαγειρέματος θα έχει ως αποτέλεσμα η πάστα φρούτων να είναι πιο σφιχτή.<br/>2. Προετοιμάστε όχι περισσότερα από 1,5 kg φρούτων με 1 πακέτο ζελατινοποιημένης ζάχαρης 3:1 της BIOVEGAN ανά διαδικασία μαγειρέματος!<br/>3. επιλέξτε το μέγεθος του βάζου έτσι ώστε τα φρούτα να γεμίζουν το βάζο μόνο μέχρι τη μέση.<br/><br/>Περιεκτικότητα των φρούτων σε πηκτίνη:<br/>Ορισμένα φρούτα περιέχουν χαμηλή ποσότητα πηκτίνης, γι' αυτό συνιστάται να προσθέσετε ένα τριμμένο μήλο. <br/>- Φρούτα με χαμηλή περιεκτικότητα σε πηκτίνη (συνιστάται η προσθήκη 1 τριμμένου μήλου): μάνγκο, ροδάκινο, κεράσι, φράουλα, elderberry.<br/>- Φρούτα με μέτρια περιεκτικότητα σε πηκτίνη (συνιστάται η προσθήκη 1/2 τριμμένου μήλου): βατόμουρο, σμέουρο, μύρτιλλο, ακτινίδιο, βερίκοκο, δαμάσκηνο.<br/>- Φρούτα με υψηλή περιεκτικότητα σε πηκτίνη: κυδώνι, μήλο, πορτοκάλι, βατόμουρο, σταφίδα.<br/><br/>ΘΡΕΠΤΙΚΗ ΑΞΙΑ σε 100 g<br/>Ενεργειακή αξία: 1660 kJ/391 kcal<br/>Λιπαρά: <0,5 g<br/>συμπεριλαμβανομένων των κορεσμένων λιπαρών οξέων: <0,1 g<br/>Υδατάνθρακες: 96 g<br/>συμπεριλαμβανομένων των σακχάρων: 96 g<br/>Φυτικές ίνες:<br/><br/>Αλάτι: 0,09 g <br/><br/>ΣΥΝΙΣΤΩΜΕΝΕΣ ΣΥΝΘΗΚΕΣ ΑΠΟΘΗΚΕΥΣΗΣ<br/>Αποθηκεύστε σε ξηρό μέρος, μακριά από θερμότητα.<br/></p><ul id="action2osCommerce"><li>ΧΟΡΤΟΦΆΓΟΣ: ΧΟΡΤΟΦΆΓΟΣ </li><li>ΒΙΟΛΟΓΙΚΆ ΠΙΣΤΟΠΟΙΗΜΈΝΟ: BIO CERTIFICATE </li><li>Χωρίς γλουτένη (δήλωση): </li><li>vegan: vegan </li><li>χωρίς γλουτένη (στα συστατικά): Χωρίς γλουτένη (στα συστατικά) </li><li>ΟΝΟΜΑ ΚΑΙ ΔΙΕΥΘΥΝΣΗ ΠΑΡΑΓΩΓΟΥ: Biovegan GmbH, Biovegan-Allee 1, DE-56579 Bonefeld, Γερμανία </li></ul>
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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>Standardni prerađeni proizvod, ali bez štetnih aditiva. Sigurna i provjerena opcija!</div>
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    <div style='font-size:14px;font-weight:500;color:#2c2c2c;line-height:1.4'>Plastika</div>
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<h2>Opis proizvoda</h2>
<p>Šećer za želiranje 3:1 bio marke Biovegan izvrstan je odabir za one koji traže prirodne i ekološke sastojke za pripremu domaćih prerađevina. S ovim proizvodom možete stvoriti ukusne džemove, marmelade i želee koji će oduševiti svakoga svojim okusom. Proizvod je certificiran, što jamči najvišu kvalitetu i ekološko podrijetlo sastojaka.</p>

<h2>Način uporabe</h2>
<p>Šećer za želiranje 3:1 vrlo je jednostavan za upotrebu. Za pripremu džema ili želea potrebni su vam samo nekoliko sastojaka i naš proizvod. Potpuni recept korak po korak pronaći ćete na našem pakiranju, koji će vam pomoći stvoriti idealne prerađevine bez potrebe za dodavanjem konzervansa.</p>

<h2>Sastojci</h2>
<p>nerafinirani šećer od šećerne trske*, tvar za želiranje: pektini*. (*certificirani ekološki sastojak)</p>

<h2>Hranjive vrijednosti na 100 g</h2>
<table border="1" style="font-weight:bold;">
    <tr>
        <td>Energetska vrijednost</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Masti</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>od kojih zasićene masne kiseline</td>
        <td>&lt;0,1 g</td>
    </tr>
    <tr>
        <td>Ugljikohidrati</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>od kojih šećeri</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Vlakna</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Bjelančevine</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>Sol</td>
        <td>0,09 g</td>
    </tr>
</table>

<h2>Napomene</h2>
<p>Zbog nižeg sadržaja šećera, konzerviranje voćnih prerađevina 3:1 je manje učinkovito. Za dulji rok trajanja preporučujemo dodavanje konzervansa. Prilikom pripreme prerađevina pazite da radite vrlo pažljivo i temeljito sterilizirajte staklenke i poklopce.</p>

<h2>Uvjeti čuvanja</h2>
<p>Čuvati na suhom mjestu, daleko od izvora topline.</p>

<h2>Zemlja podrijetla</h2>
<p>Njemačka</p>

<h2>Neto količina</h2>
<p>500 g</p>
</div>

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    <div style='width:80px;height:80px;border-radius:50%;background:#968564;display:flex;align-items:center;justify-content:center;font-size:40px;font-weight:700;color:#fff'>C</div>
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    <div style='font-size:15px;color:#2c2c2c;margin-bottom:12px;line-height:1.5'>E Standardprodukt, veraarbecht, awer ouni schiedlech Zousazstoffer. Eng sécher a bewährter Optioun!</div>
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      <div style='flex:1;height:32px;border-radius:6px;background:#968564;display:flex;align-items:center;justify-content:center;font-size:13px;font-weight:700;color:#fff;opacity:1;transform:scaleY(1.15)'>C</div>
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<h3>Produktbeschreiwung</h3>
<p>GelierZocker 3:1 Bio vun der Mark Biovegan ass eng exzellent Wiel fir Leit, déi natierlech an ökologesch Zutaten sichen, fir hausgemaachte Konfitüren a Gelee ze preparéieren. Mat dësem Produkt kënnt Dir lecker Gebeess, Marmelade, Kompotter a Geleeë maachen, déi jidderee mat hirem Goût begeeschteren. De Produkt ass zertifizéiert, wat déi héchst Qualitéit an den biologeschen Hierkonft vun den Zutaten garantéiert.</p>
<h3>Benotzung</h3>
<p>De GelierZocker 3:1 ass ganz einfach ze benotzen. Fir Gebeess oder Gelee ze preparéieren, braucht Dir nëmmen e puer Zutaten an eise Produkt. E komplette Schrëtt-fir-Schrëtt Rezept fannt Dir op eiser Verpackung, wat Iech hëlleft, perfekt Konfitüren ouni Zousatz vu Konservéierungsmëttel ze maachen.</p>
<h3>Zutaten</h3>
<p>onraffinéierten Réierzocker*, Geliermëttel: Pektin*. (*zertifizéierten biologeschen Zutat)</p>
<h3>Nährwäerter pro 100 g</h3>
<table border='1' style='font-weight:bold;'>
    <tr>
        <td>Energie</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Fett</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>dovunner geséitegt Fettsaieren</td>
        <td>&lt;0,1 g</td>
    </tr>
    <tr>
        <td>Kohlenhydrater</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>dovunner Zocker</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Ballaststoffer</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Äiwäiss</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>Salz</td>
        <td>0,09 g</td>
    </tr>
</table>
<h3>Bemierkungen</h3>
<p>Wéinst dem méi nidderegen Zockergehalt ass d'Konservéierung vun Uebstkonfitüren 3:1 manner. Fir eng méi laang Haltbarkeet recommandéiere mir en Konservéierungsmëttel derbäi ze ginn. Denkt drun, beim Preparéiere vun de Konfitüren ganz virsiichteg ze schaffen an d'Glieser an d'Deckele grëndlech ze steriliséieren.</p>
<h3>Lagerungsbedéngungen</h3>
<p>Op enger dréchener Plaz, ewech vun Hëtzt, versuergen.</p>
<h3>Hierkonftsland</h3>
<p>Däitschland</p>
<h3>Nettogewiicht</h3>
<p>500 g</p>
</div>
</div>

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  <span style='display:inline-block;padding:6px 14px;border-radius:20px;font-size:13px;font-weight:600;background:#e8eddb;color:#3d4a2a'>BIO</span>
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<h3>Deskrizzjoni tal-prodott</h3>
<p>Iċ-ċukkarina tal-ġel 3:1 organika tal-marka Biovegan hija għażla eċċellenti għal dawk li qed ifittxu ingredjenti naturali u organiċi biex jippreparaw prodotti tad-dar. B'dan il-prodott, tista' toħloq ġamm, marmellati, konfetturi u ġelatini delizzjużi li jogħġbu lil kulħadd bit-togħma tagħhom. Il-prodott huwa ċertifikat, u dan jiggarantixxi l-ogħla kwalità u oriġini organika tal-ingredjenti.</p>
<h3>Użu</h3>
<p>Iċ-ċukkarina tal-ġel 3:1 hija faċli ħafna biex tintuża. Biex tipprepara ġamm jew ġelatina, għandek bżonn biss ftit ingredjenti u l-prodott tagħna. Riċetta sħiħa pass pass tinsab fuq l-imballaġġ tagħna, li tgħinek toħloq prodotti ideali mingħajr il-ħtieġa li żżid preservattivi.</p>
<h3>Ingredjenti</h3>
<p>zokkor tal-kannella mhux raffinat*, sustanza li tiġġeliffika: pektini*. (*ingredjent organiku ċertifikat)</p>
<h3>Valuri nutrittivi għal 100 g</h3>
<table border='1' style='font-weight:bold;'>
    <tr>
        <td>Valur tal-enerġija</td>
        <td>1660 kJ / 391 kcal</td>
    </tr>
    <tr>
        <td>Xaħam</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>li minnhom aċidi xaħmin saturati</td>
        <td>&lt;0,1 g</td>
    </tr>
    <tr>
        <td>Karboidrati</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>li minnhom zokkor</td>
        <td>96 g</td>
    </tr>
    <tr>
        <td>Fibra</td>
        <td>2,6 g</td>
    </tr>
    <tr>
        <td>Proteina</td>
        <td>&lt;0,5 g</td>
    </tr>
    <tr>
        <td>Melħ</td>
        <td>0,09 g</td>
    </tr>
</table>
<h3>Noti</h3>
<p>Minħabba l-kontenut aktar baxx ta' zokkor, il-konservazzjoni tal-frott ipproċessat 3:1 hija inqas. Għal perjodu itwal ta' ħażna, nirrakkomandaw li żżid preservattiv. Ftakar li waqt it-tħejjija tal-prodotti, trid taħdem b'attenzjoni kbira u sterilizza l-vażetti u l-għotjien sew.</p>
<h3>Kundizzjonijiet tal-ħażna</h3>
<p>Aħżen f'post xott, 'il bogħod mis-sħana.</p>
<h3>Pajjiż ta' oriġini</h3>
<p>Il-Ġermanja</p>
<h3>Piż nett</h3>
<p>500 g</p>
</div>
</div>