Reference: 0024 - KARA

Brand: Imker Taschler Edi

Acacia honey - Imker Taschler Edi - 500g

The acacia trees begin to bloom in early May and provide the first important honey production in the bee year. The acacia honey stays liquid for a long time thanks to its high fructose content. It has a very delicate fruity aroma and is therefore ideal as a sugar substitute.

Price €12.20
In stock

Reference: 0115 - TEM

Brand: Rieper

Kamut khorasan wheat flour - Rieper - organic - 1kg

KAMUT® khorasan wheat is an ancient relative of durum wheat and was probably first cultivated in ancient Egypt. Today the KAMUT® khorasan cereal comes from controlled organic cultivation and thanks to its extraordinary qualities - particularly suitable for the preparation of baked goods - it enjoys ever-increasing popularity. With its mild flavor, KAMUT®...

Price €8.99
In stock
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Preserving sugar 1plus1 - Südzucker - 1kg

0063 - TEM

For jams made from well-gelling fruits (e.g. currants, quinces or gooseberries), a boiling time of 2 minutes is often sufficient with Gelling Sugar 1plus1. When boiling very sweet fruits (e.g. strawberries or elderberries) with Gelling Sugar 1plus1, add the juice of 1-2 lemons.


(€0.39 / 100g)

Tax included Delivery: 3 - 10 working days

The classic among the preserving sugars for jams, marmalades and jellies for preserving in a mixing ratio of one part fruit to one part preserving sugar. With each cooking process, 1 kg of fruit is processed with 1 kg of gelling sugar 1plus1 (corresponds to one packet). This allows the aroma of the fruit to develop and the natural color and vitamins of the fruit are preserved as well as possible. The Gelier Zucker 1plus1 gives jams, jams and jellies a full aroma, perfect sweetness and a long shelf life without preservatives - and all that with just 4 minutes of cooking time. Besides sugar, the Gelling Sugar 1plus1 only contains citric acid as an acidulant and pectins as a gelling agent.

Preparation instructions:

Weigh 1 kg of ripe, fresh fruit
Then wash (drain) and, depending on the type of fruit, remove the stalk, stone and peel
Puree and mix with the contents of a packet of Gelling Sugar 1plus1 (1000 g)

Something special:
with pieces of fruit

Puree the prepared fruit ½ and cut ½ very finely
Mix with the preserving sugar and let it steep for at least 3 hours
(hard-fleshed / hard-skinned fruits, e.g. apricots, sour cherries overnight)

Juice the fruits (unsweetened) with hot water and let the juice cool

Mix ¾ liters of cold fruit juice with the contents of a packet of Gelling
Sugar 1plus1 (1000 g) (for fruits that gel well, such as currants,
blackberries or quinces, use 1 liter of juice instead of ¾ liters)
Put the food in a saucepan that should not be more than half full (prevents overcooking)
Bring to the boil over high heat - while stirring - until all of the food
bubbled vigorously

Now the cooking time begins!
Let simmer for 4 minutes while continuing to stir

Fill jars rinsed with hot water to the brim with the hot mass and
immediately close tightly with the screw cap

sugar, acidifier citric acid, gelling agent pectins (plant-based pectins)

Protect from moisture and heat. 
Product Details
0063 - TEM
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Reference: 0066 - TEM

Brand: Eridania

Sugar - zerafino - Eridania - 1kg

Pure and incredibly fine crystals that melt quickly, leaving no lumps: this is the secret to adding a delicate sweetness to your spoon desserts, fruit salads, yogurt and drinks. An ally always by your side in the kitchen.

Price €2.75
In stock

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