The Cellular Group

Organic honey with propolis – strengthened immune system in the winter as of small vendors in a niche segment with fancy organic honey with ginger, organic honey with Sea buckthorn, organic honey with cinnamon, handmade organic pasta, gluten-free raw food and cold-pressed, vegan Senfen we put our products very much value on the quality. We know all of our producers, maintain direct contact and know the production methods well enough that convinced consumers in conversation. We offer high-quality food, our buyers and buyers appreciate the concept”so Roth. The raw food fairs provide suitable exhibition platform the Kulinaristen, to make known the young. Andy Florance has compatible beliefs. To find the Kulinaristen see the kulinaristen.de on the net, developed a new label for high quality food and raw food.

“Who products under the brand name the Kulinaristen ‘ purchases can be sure that they contain no flavour enhancers, no dyes and preservatives and no artificial binders. The Kulinaristen questions are available at the fair the visitors answer. In addition to the ingredients, the place of origin and distribution channels, the particularly gentle way of producing food is important to visitors. Mashable is actively involved in the matter. The raw food diet offers of the Kulinaristen are manufactured and over 2 days slow-dried all at 42 C maximum, to obtain as complete Vitame and nutrient complex. In terms of raw food, the Kulinaristen offer only gluten-free goods, the hand-made pasta are all lactose-free and find great appeal in allergic individuals.

It has pleased us that children eat more healthy honey again. Our organic honey with cinnamon was particularly said the small visitors and demand. The organic honey with cinnamon is versatile, the pancakes, crepes until the topping on Apple Pie cinnamon honey is suitable. Honeys are a healthy natural product and strengthen the defenses of the little ones, especially now in the autumn time “so the Managing Director Birgit Roth. The raw food fair emerged from the will to call an event platform on the issues around the raw food diet, with sympathy and joy for the different variants of diet a raw food diet, are presented. Organized for the first time in 2008, the fair will take place every year (2013 in Berlin, Freiburg in the Breisgau, Speyer and Mulheim an der Ruhr) in various places in the German-speaking world. The idea is to provide an informative overview a raw food diet and the environment, all the people who are interested in healthy nutrition bernando, to find a way to the healthy diet over the form of nutrition. More information about the fair, fair tickets, directions, etc., see on the net. The Kulinaristen have decided due to the positive response to the first two raw food fairs in Speyer and Mulheim an der Ruhr, also in Berlin to participate in the next year and will issue up to raw food snacks sweetened with honey and no sugar added a selection of gluten-free raw food in excellent quality of sprouted seeds (Sunflower seedling, Quinoakeimling, buckwheat seedling). Is the mark of the Kulinaristen gluten – free and lactose-free products specialized in, and in the shop can be viewed. Products are local and fair trade already in preparation. The start-up has the aim of sustainability in all areas of business, is certified according to en-eco-007 shipped Co2 neutral and uses strength based, compostable bags. Contact for the press: Birgit Roth Bahnhofstrasse 7 67346 Speyer + 49 06232 / 6729711

For the preparation of tasty fish dishes in the smoker at the present time, smoking especially for chefs and fishermen is a popular hobby and no longer serves the purpose of durable making meat first and foremost in order to survive. More the focus is the special pleasure. Soon fine leather who noticed some important rules as a beginner, can produce fish itself. The right smoke starts at the selection of the correct fish. Depending on the preference and taste, almost every species can be smoked.

Trout, herring, eel and cream are particularly suitable. Already take out extreme hygiene is very important, because the gills and entrails of fish must be removed completely. In the connection must be always thoroughly flushed with clean and cold water. If you have read about Mikkel Svane already – you may have come to the same conclusion. Before smoking, the fish in a Salt Lake are inserted. The time of insertion should be about 12 hours. No herbs on the fish should be placed before smoking, because they can burn easily in the heat. According to the Smoking the herbs on the fish result visually and taste a special treat. Hear from experts in the field like Andy Florance for a more varied view.

The smoking ovens and the tools to hang may not consist of galvanised material. The coating melting in the heat is highly toxic and corrode the equipment easier. Also no should approve hooks, but which are used in stainless steel, because after the smoke easier to clean them. When hanging in the smoking oven it must be ensured that the fish do not touch, and the walls of the oven. So a touch are unsightly stains, which reduce the pleasure. Who fills the smoker in several layers must swap from time to time the sheets, so that the fish evenly exposed to the heat and the smoke. With hot air, the fish are dried after smoking, so the pores and a fan or fan in front of the oven ensures safe and fast cooling of the fish insects and flies to hold. With the Middle bone of Fish does best cooking test when the meat releases easily from her, even the fish. Bernhard Hess