BAG IN BOX - The better solution!The laborious filling of bottles is now a thing of the past.Highest efficiency and quality.The bags are also suitable for hot filling approx. 80C.Your homemade delicacies are optimally stored in the practical cardboard box.In addition, the liquids can be easily removed!Filling:Suitable for liquids up to approx. 80C.However, be careful when filling hot liquids as the plastic becomes softer when warm.Store containers that are still hot with the cap facing upwards and do not close the boxes straight away. This allows the filled bags to cool down better.Seal:Press the remaining air out of the bag as much as possible, then press the seal in well.Be careful with the still hot foil, this can be easily damaged if exposed to sharp objects.Store:The bags should be as dark as possible at a temperature of approx. 5C - 25C Store, if possible standing up:Removing:The liquid is removed from the horizontal box. The drip-free Vitop closure ensures clean and practical removal. Before the first withdrawal, remove the tear-off fastener on the tap. Press the side levers up at the same time and you can enjoy your delicacies.

Manual bag in box filling system for bags from 1 to 20 liters. Also suitable for filling glass bottles with juice, wine and other liquids. Completely made of stainless steel. Practical clamp holder and locking lever for bag in box bags. The battery-operated food-safe flow meter enables filling with an accuracy of 1% and is equipped with a reset or calibration function. Simply pressing the button resets the dispensed amount to start a new filling. Filling is done using gravity or a pump (not included). Handy filling gun made of stainless steel. Technical data:Size filling plate: 650 x 600mm Flow meter: 10-120 l / min Maximum liquid temperature: 85 C. Minimum pressure: 0.3 bar Maximum pressure: 15 bar Dimensions: 600x650x500mmWeight: 20 kgAttention: Delivery without hoses. Please order the desired length separately.

The BAG in BOX packaging system consists of an outer box and a bag with a VITOP dispenser. Ideal for storing fruit and vegetable juices, wine... also suitable for hot filling up to 80C. Long shelf life as atmospheric oxygen is prevented from entering.The fruit juice is packaged in a flexible bag that acts as an oxygen barrier and is itself in a cardboard packaging. Protected from light and oxygen, the nutritional benefits and aroma of the fruit juice remain fresh for several months. The bag consists of several inner films and an outer film with an oxygen barrier. The appetizing, break-proof Vitop tap makes pouring by the glass possible and at the same time prevents air from entering the bag.Juice is made sterile using heat treatment. If unopened, the juice will last for several months (approx. 6 months to 1 year). After opening the BAG in BOX and storing it in a cool place, the contents will last for another 3 weeks.

The BAG in BOX packaging system consists of an outer box and a bag with a VITOP dispenser. Ideal for storing fruit and vegetable juices, wine... also suitable for hot filling up to 80C. Long shelf life as atmospheric oxygen is prevented from entering.The fruit juice is packaged in a flexible bag that acts as an oxygen barrier and is itself in a cardboard packaging. Protected from light and oxygen, the nutritional benefits and the aroma of the fruit juice remain fresh for several months. The bag consists of several inner films and an outer film with an oxygen barrier. The aspetic, break-proof Vitop tap makes pouring by the glass possible and at the same time prevents air from entering the bag.Juice is made sterile using heat treatment. If unopened, the juice will last for several months (approx. 6 months to 1 year). After opening the BAG in BOX and storing it in a cool place, the contents will last for another 3 weeks.

The BAG in BOX packaging system consists of an outer box and a bag with a VITOP dispenser. Ideal for storing fruit and vegetable juices, wine... also suitable for hot filling up to 80C. Long shelf life as atmospheric oxygen is prevented from entering.The fruit juice is packaged in a flexible bag that acts as an oxygen barrier and is itself in a cardboard packaging. Protected from light and oxygen, the nutritional benefits and the aroma of the fruit juice remain fresh for several months. The bag consists of several inner films and an outer film with an oxygen barrier. The aspetic, break-proof Vitop tap makes pouring by the glass possible and at the same time prevents air from entering the bag.Juice is made sterile using heat treatment. If unopened, the juice will last for several months (approx. 6 months to 1 year). After opening the BAG in BOX and storing it in a cool place, the contents will last for another 3 weeks.

Pre-formed baguette baking tray for baking 3 large baguettes or many small rolls at the same time. Also suitable for gratinated baguettes or pizza bread. The baguettes are easy to remove and easy to clean thanks to the high-quality non-stick coating. Special perforated tray for ideal heat conduction and therefore beautifully crispy baked goods. Dimensions: 38.5x28x3.7 cm ~ ~ ~

It tastes best at home! This also applies to rolls, bread &~ Co pastries from your own bakery are becoming increasingly popular. With the classic Bread Baking, which is now available in a completely revised and newly illustrated new edition, you can conjure up homemade pastries on the table to your heart's content. From wholemeal bread to cheese rolls, from pizza rolls to sweet temptations - the wealth of ideas and tried-and-tested baking instructions cannot be beat!Crispbread, but also those that you can hardly find at the bakery: herb bread or Buttermilk bread, banana, corn or onion bread, cheese bread, five-grain fruit bread and spelled bread... ~Over 130 well-known and tried-and-tested recipes, such as sunflower, wholemeal or ~small pastries, smart and savory, from cheese rolls to for pizza rolls ~Sweet pastries with and without yeast dough (germ), various braids, Striezel, rolls, rolls and croissants ~Tips and tricks for preparing, kneading and letting the dough rise and ~ Baking process ~Sketches and instructions for shaping and weaving special shapes such as pretzels, plaits and Striezel.

According to old tradition: No matter whether you prefer wood or electric ovens - the long-standing "loners" Margret Merzenich and Erika Thier will help you to enjoy homemade baking with 60 traditional recipes and many tips from their wealth of experience. From oven-fresh farmer's bread to tarte flambe and yeast braids to snail noodles and flax wraps. You'll also learn how to build your very own oven in the garden with detailed step-by-step instructions. Atmospheric anecdotes and stories from the good old days round off the book and bring the tradition back to life. 128 pages

The ingenious way to perfect sourdough bread. Special tricks and precise recipes make baking bread a success even for beginners. Within a time window of 12 and 24 hours, all work steps are completed in just a few minutes. A normal oven and commercial flour are sufficient. Not even a kneading machine is necessary for successful baking results. Recipes for 60 classics such as rye bread, ciabatte, breakfast rolls or brioche. A comprehensive basic section explains the background and gives practical tips for baking in the most natural way. ~

Joy and a little pride. You can feel it when you open the oven and take out the fragrant, homemade bread. Baking bread is EASY, BEAUTIFUL! Provided you have GOOD RECIPES. So those that are sure to be successful and fit FOR EVERY TASTE and, above all, in EVERY EVERYDAY LIFE. Switch off and relax: while kneading, stirring, letting it restChristina Bauer meets all types of bread bakers in her baking courses: those who love quick breakfast rolls, those who love sourdough and those who would prefer not to knead at all. In her new baking book she presents 50 VERY DIFFERENT BREADS: with SOURDOUGH, from WHOLE GRAIN, with YEAST and OVERNIGHT COOKING, WITHOUT KNEADING, the CLASSICS and the very SPECIAL ones.FLOURY MATTERS: EVERYTHING IMPORTANT ABOUT INGREDIENTS But because baking bread is a little more than just kneading flour, salt, water and yeast (or not) and putting it in the oven, Christina has written down the most important BREAD BAKING BASICS: What makes a flour a good FLOUR. Can the bread come out of the oven or would you like it to stay warm for a while? What to do if the bread doesn't rise and is pale instead of airy, crispy and nicely browned. And which BREAD SPICES make my bread particularly delicious.STEP BY STEP TO YOUR OWN BREADFor many recipes, the individual steps are not only described in detail, but also illustrated. From her bread baking courses, Christina also knows where the biggest little traps lurk. And get them out of the way right up front with TIPS. So EVERYONE can BAKE THEIR BREAD WELL! And start the day on Sunday morning with fresh rolls. Or start the week with a hearty, home-baked rye bread.- 50 BREAD RECIPES for do-it-yourself bakers: with and without sourdough, for people who are quick at lightning speed, whole grain lovers, people who don't like kneading and everyone who likes to give their bread a lot of time- ALL BREAD- BASICS you need to know. Nothing more, nothing less!- lots of STEP-BY-STEP PHOTOS: this is how you'll definitely succeed- BAKING WITH SOURDOUGH explained very easily: so that you can let the dough rise with a clear conscienceSuccessful and tried and tested many times In any case, the recipes are like all of Christina's! 163 pages.

Baking cakes takes a long time? Not true at all! Christina Bauer proves this with over 50 simple cake recipes. Whether it's a birthday, Christmas or just in between with a coffee: the sweet delicacies for the mother, farmer's wife and successful baking blogger have to be really uncomplicated, successful and taste fantastic. She simply doesn't have time for kitchen experiments! That's why Christina has developed her own baking method that inspires thousands of fans.The loving design with fantastic photographs by Nadja Hudovernik makes Christina's baking book a wonderful gift idea. Look forward to delicious recipes with which you can quickly bake the right cake for every occasion:- Simple, uncomplicated, quick: over 50 delicious cake recipes to bake yourself- We bake with ingredients that everyone knows and that most people have at home- Guaranteed success: tried and tested recipes for beginners and experienced bakers- With baking ABCs and information about basic dough and baking ingredients- Memorable step-by-step photos with all the important stepsWANT TO GO FROM BAKING POV TO CAKE BAKING PROFESSIONAL IN A SNAPStand in the kitchen for hours? That was once! Using a handful of ingredients that you are guaranteed to have in your pantry, you can conjure up fragrant cakes, tarts and roulades in just a few steps. With the little ABC of baking, useful information about sponge, shortcrust and sponge cake dough and lots of helpful tips and tricks, every cake will be a hit! Whether it's a quick bundt cake, apple cake or fruity cranberry slices, tempting chocolate cubes or strawberry cake: you're sure to get a unanimous Mmmmmhhhh from your guests and loved ones. And the best thing: Thanks to these recipe ideas, there is more time to enjoy together!Christina has already won countless hearts with her quick bread recipes. No wonder, in Baking with Christina she shows how you can prepare fresh bread yourself in just 10 minutes! Whether bread, cakes or tarts - baking with Christina is fun!

Anyone affected by celiac disease, gluten sensitivity or wheat allergy needs an adequate reference work that provides well-founded theory and practice. Bread expert Martin Pt Stoldt finally explains in an understandable way how bread and cakes can be made gluten-free. Get a feel for grains and their ingredients that are problematic for those affected in the comprehensive basics section. You can also find out everything about gluten-free flours, raising agents and binding agents and, with a little skill and the right technique, get ready for the recipe part: there are over 50 aromatic bread, cake and pastry creations - from gluten-free country bread to buckwheat rolls to fruit cakes Sheet. 224 pages.

The organic barley malt ensures a juicy crumb, beautiful browning, better dough maturation and longer freshness of light breads and pastries such as rolls, pretzel sticks, etc...By adding baking malt to the Dough provides the yeast with more usable nutrients such as sugar or amino acids. It also accelerates fermentation and improves the quality of the dough. ~Dosage: 5 - 10 g of baking malt to 500 g of flour. ~Contents: 200 g. ~Contains gluten.  ~

The dark malt ensures a juicy crumb, beautiful browning, better dough maturation and longer freshness of dark breads and mixed breads. ~By adding baking malt to the dough, the yeast provides nutrients such as sugar that are easier to use. or amino acids provided. Furthermore, fermentation is accelerated and the dough has a better texture. ~Dosage: 3 - 10 g baking malt to 500 g flour. ~Contents u>: 250 g. ~Contains traces of gluten, traces of mammalian milk, traces of nuts, traces of sesame seeds,Traces of soybeans. ~

BAKE YOUR OWN BREAD, PASTRIES AND SWEET DELICACIES IN A LOT. 20 minutes is enough! Christina Bauer is convinced of this and shows how you can easily conjure up bread and pastries from the oven at home. The secret of the seminar farmer from Lungau? She doesn't have one. And that's exactly what matters. With just a few ingredients, she makes homemade rolls and crispy farmer's bread for breakfast, savory ham and cheese sticks for a snack and sweet nut stollen for coffee, easily and quickly.EASY PEASY RECIPES AND MANY TIME-SAVING TIPS:For that There is no need for pre-doughs, a steamer or even a special oven. Christina Bauer has created recipes that are easy to implement. She knows exactly where time can be saved and passes on her tips and tricks in an understandable way. So: quickly preheat the oven and enjoy fresh bread and fluffy pastries in less than an hour - you definitely have the ingredients at home!- the 50 best quick recipes for quick DIY baking- all the basics for baking: no frills and a lot Everything is explained- the most important steps are illustrated with step-by-step photos- success is guaranteed, even for inexperienced bakers: each recipe has been tested many times in baking courses- lovingly designed and with beautiful photos by Nadja HudovernikIt takes an hour from reaching for the flour to taking out the finished pastry. Pure working time is only 20 minutes. Baking is fun!

The first four books by baking professional Christian Ofner have been sold more than 100,000 times in recent years! The first volume of his new series is dedicated to breads and pastries made from natural rye sourdough. Most bread baking books use dry sourdough powder, but the trend is clearly towards natural sourdough: such breads are easier to digest, taste better and last longer. The baking professional explains everything you need to know about making, storing and growing rye sourdough yourself with step-by-step photos and precise, easy-to-understand descriptions. Particularly important: What mistakes can happen, how can they be avoided or corrected? All recipes have been tried and tested many times and are absolutely guaranteed to succeed. This is how round breads, loaves of bread and loaves as well as small pastries are created that you can eat! Not only the basic steps, but also each recipe is individually and elegantly illustrated! 160 pagesThe authorChristian Ofneris The Baking Professional. His baking courses and live baking shows have thrilled thousands of participants, his television appearances have made him familiar to a large audience and led to millions of views of his YouTube videos. But even as a book author, he manages to convey his enthusiasm for baking bread to a large number of people in a way.

Practical tool for easily balancing lawn mowers, tractors or brush cutter blades. For holes from 10 - 32mm. Centering via cone with 6 strong magnets. Incl. flange for wall mounting.

External thread M10 x 1.5cone 12.7 - 14.5 millimeters

M14 x 1.5Cone 16.2 - 18.2 mm

Radschraube metrisch M12x1,5, Kugelbund

Dieser Ball mit Ø 22 cm aus Polyvinylchlorid unterstützt aktive Bewegungsübungen durch sicheres Werfen, Fangen und Kicken im Innen- und Außenbereich. Die glatte Oberfläche sorgt für angenehme Haptik und guten Halt in kleinen Kinderhänden. Das integrierte Ventil ermöglicht schnelles Aufpumpen und individuelle Luftanpassung für unterschiedliche Spielsituationen. Vorteile & Funktionen • Ø 22 cm Größe unterstützt einfache Fang- und Wurfspiele für Kleinkinder • Glatte PVC-Oberfläche verbessert Griffigkeit und angenehmes Spielgefühl • Ventil ermöglicht schnelles Aufpumpen und flexible Luftdruckanpassung Häufige Fragen Für welches Alter eignet sich der Ball? Der Ball ist für Kinder ab 24 Monaten geeignet und unterstützt erste koordinative Bewegungsübungen. Aus welchem Material besteht der Ball? Der Ball besteht aus robustem Polyvinylchlorid mit glatter und widerstandsfähiger Oberfläche. Kann der Ball draußen verwendet werden? Ja, der Ball eignet sich für Spielbereiche im Innen- und Außenbereich.