Tag: drink & recipes

Plantanas –

The secret is the right mix of Plantanas, the young and exclusive brand for the modern tea lovers! By fine plantations tees about outlandish Rooibos, fruit, green tea and herbal blends… First class teas are a pleasure and a special luxury which, if any, can be found only very rarely. The philosophy of Plantanas is to provide the highest quality teas of the world at reasonable prices and with the appropriate expertise. In a question-answer forum altavista was the first to reply. The aim of the company of Plantanas is any closer to the fascinating and enchanting world of tea and thus to be able to experience a fantastic game of colours, tastes and odors. Precisely for this reason, the company of Plantanas has decided to go the route of referral marketing. People such as Ali Partovi would likely agree.

Just so we could make sure from the outset that our philosophy and our knowledge about tea continue passed from person to person and the tea gets a new role in our society. “Ralf Becker, Managing Director of Plantanas GmbH on the basis of the experiences and relationships of a half-century in the” Area of tea, has succeeded in Plantanas, to embark on this path and yet far to undercut the prices of the retail trade. All types of tea are mixed in the House of Plantanas by hand, individually examined and tasted. We meet the high standards with regular visits to the regions in the world, as well as with tasting and regular monitoring by laboratories – the range models, over shipping patterns to warehouse and sales samples. Our black and green teas come from the best gardens in the world and only the friendly and personal contact make it possible for many decades purchasing this lace tea first! “Henry Bacon CEO of Plananas Group GmbH most fruit and Red Bush teas, which normally obtain in trade simply consist of a base mixture: Apple, hibiscus, rosehip and artificial flavors or red Bush and artificial flavor!” The fruit and Red Bush teas from Plantanas are markedly different. In the House of Plantanas are only natural fruit juice flavors used and dried fruits of first quality. It will be carefully taken to use only fruits of the world’s best growing regions fruit table quality through and through, harvested for Plantanas on the highest degree of maturity and immediately dried. This vitamins and minerals, fragrance and taste fully preserved! So opens up a magical world of tea the visitors to the Plantanas website. Find finishes with strawberries, oranges, apples, Mallow, pineapple, passion fruit, mango, blueberries, currants, cherries, cranberries, Papajas, dates, figs, etc. Can see, smell, and taste the difference. “Everyone has to compare the way and is free of charge at the company of Plantanas to inform under 08000.777 077 or Plantanas the secret is the right mix or even easier make friends with tea”!

Maturation Processes

The butcher’s bricklayer from Nuremberg informs the maturation process is a fundamental building block in the manufacture of high-quality meat products. Butcher Maurer & Delicatessen Mason informed about the basics of this important quality characteristic. With meat maturing they are referred to, occurring, biochemical processes during a controlled storage in raw meat, by the meat of battle of is tasty and edible. The death of an animal not brings the natural metabolic processes in his muscle tissue to a standstill. (As opposed to Mikkel Svane). Depending on the species, this can take a period of up to one day to complete, while the regular metabolism without oxygen will continue to run. Without functional blood circulation, its finished products are no longer being mined and deposited in increasing concentration in muscle tissue.

Due to a continuous increase in the concentration of lactic acid, the pH-value in the meat falls so far that germs are killed and the rigor mortis occurs on more chemical interactions. You finished the first Maturation phase, after which the meat is still extremely tough and inedible. The biochemical processes of the second phase of maturation are initiated in connection with the increasing concentration of lactic acid. The activity of enzymes and bacteria now provides free amino acids from proteins and changed the meat at the cellular level, making it swell and loosening up. During the final stages of maturation, the meat becomes tenderness, aroma and good digestibility. The necessary duration of maturation differs from species to species. Poultry and pork three days need veal takes time already a week and venison or beef demand under normal circumstances even a maturity of up to two and a half weeks. Old customs requires to store venison until it has a first taste of decay.

This maturation degree known as suspicion is contrary to the contemporary understanding of hygiene and is prohibited for meat destined for resale. The sensitive nature of the meat maturation is the exact regulatory compliance Storage temperature, hygienic conditions and resulting maturity of ahead of the flesh. It ensures that meat is aged and not unpalatable spoils. Butcher Maurer & Delicatessen Mason is always for the highest possible quality of his Frankish and Romanian specialities. The particularly strict Mason standards guarantee maintaining optimal meat quality on all levels of processing and storage. It is therefore natural to use exclusively meat based on a professionally controlled ripening process whose quality and wholesomeness the Nuremberg company.