{"id":12164,"date":"2022-06-04T18:32:49","date_gmt":"2022-06-04T16:32:49","guid":{"rendered":"https:\/\/paulmmueller.fantomas-staging.de\/?page_id=12164"},"modified":"2024-05-29T10:28:39","modified_gmt":"2024-05-29T08:28:39","slug":"glossar","status":"publish","type":"page","link":"https:\/\/paulmmueller.fantomas-staging.de\/cs\/znat\/glosar\/","title":{"rendered":"Slovn\u00ed\u010dek"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"12164\" class=\"elementor elementor-12164\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9a06aee elementor-section-height-min-height elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"9a06aee\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;gradient&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-12e261b\" data-id=\"12e261b\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-958919c elementor-widget elementor-widget-heading\" data-id=\"958919c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Slovn\u00ed\u010dek<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-14085d5 elementor-headline--style-rotate elementor-widget elementor-widget-animated-headline\" data-id=\"14085d5\" data-element_type=\"widget\" data-settings=\"{&quot;headline_style&quot;:&quot;rotate&quot;,&quot;rotating_text&quot;:&quot;interessantes\\n\\u00fcberraschendes\\nerhellendes\\nspannendes&quot;,&quot;animation_type&quot;:&quot;typing&quot;,&quot;loop&quot;:&quot;yes&quot;,&quot;rotate_iteration_delay&quot;:2500}\" data-widget_type=\"animated-headline.default\">\n\t\t\t\t\t\t\t<h3 class=\"elementor-headline elementor-headline-animation-type-typing elementor-headline-letters\">\n\t\t\t\t\t<span class=\"elementor-headline-plain-text elementor-headline-text-wrapper\">Zde najdete <\/span>\n\t\t\t\t<span class=\"elementor-headline-dynamic-wrapper elementor-headline-text-wrapper\">\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text elementor-headline-text-active\">\n\t\t\t\tzaj\u00edmav\u00e9\t\t\t<\/span>\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text\">\n\t\t\t\tp\u0159ekvapiv\u00e9\t\t\t<\/span>\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text\">\n\t\t\t\tosv\u011btluj\u00edc\u00ed\t\t\t<\/span>\n\t\t\t\t\t<span class=\"elementor-headline-dynamic-text\">\n\t\t\t\tvzru\u0161uj\u00edc\u00ed\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t\t<span class=\"elementor-headline-plain-text elementor-headline-text-wrapper\">Znalosti<\/span>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-289ef67 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"289ef67\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e85c474\" data-id=\"e85c474\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c32f7d6 elementor-widget elementor-widget-text-editor\" data-id=\"c32f7d6\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\tVyu\u017eijte na\u0161ich hlubok\u00fdch odborn\u00fdch znalost\u00ed v oblasti dovozu ovoce a zeleniny.\nNajdete zde vysv\u011btlen\u00ed mnoha term\u00edn\u016f, technick\u00fdch v\u00fdraz\u016f a specifikac\u00ed na\u0161eho odv\u011btv\u00ed.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-7fbf1b1 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"7fbf1b1\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3535eac\" data-id=\"3535eac\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c42a9cd elementor-widget__width-initial elementor-widget elementor-widget-html\" data-id=\"c42a9cd\" data-element_type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t\t\n\n<div class=\"wpb_wrapper\">\n\t\t\t\n\t<style>\n\n\n@media (min-width: 768px) {\n        .vc_col-sm-6 {\n            width: 50%;\n    }\n\n.vc_col-sm-1, .vc_col-sm-10, .vc_col-sm-11, .vc_col-sm-12, .vc_col-sm-2, .vc_col-sm-3, .vc_col-sm-4, .vc_col-sm-5, .vc_col-sm-6, .vc_col-sm-7, .vc_col-sm-8, .vc_col-sm-9 {\n    float: left;\n}\n\n\t.faq-outer {\n\t\ttext-align: left;\n\t\tdisplay: inline-block;\n\t\tposition: relative;\n\t\tmargin-bottom: 50px;\n\t}\n\t\n\t.faq-outer .wpb_column:first-child {\n\t\tpadding-right: 50px;\n\t}\n\t\n\t.faq-outer .wpb_column:last-child {\n\t\tpadding-left: 50px;\n\t\t\/* border-left: solid 2px rgba(58,80,64,0.7); *\/\n\t\tpadding-bottom: 15px;\n\t}\n\t\n\t.faq-outer strong {\n\t\tfont-weight: 600;\n\t}\n\t\n\t.fixme {\n\t\tposition: -webkit-sticky !important;\n\t\tposition: sticky !important;\n\t\ttop: 150px;\n\t\tz-index: 9999;\n\t\tdisplay: block;\n\t}\n\t\n\t.fixnot {\n\t\tdisplay: block;\n\t}\n\n\t#letters li {\n\t\tpadding: 6px 0;\n\t\tmargin-right: 5px;\n\t\tborder: solid 2px #888888;\n\t\tcursor: default;\n\t\tdisplay: inline-block;\n\t\tfont-size: 15px;\n\t}\n\t\n\t#letters li.letter-all {\n\t\twidth: 87px;\n\t\theight: auto;\n\t\tdisplay:inline block;\n\t\ttext-align: center;\n\t} \t\n\t\n\t#letters li.letter {\n\t\twidth: 42px;\n\t\theight: auto;\n\t\tdisplay:inline block;\n\t\ttext-align: center;\n\t} \n\t\n\t#letters li.letter-click, #letters li.letter-all {\n\t\tcolor: #3a5040;\n\t\tborder: solid 2px #3a5040;\n\t\tcursor: pointer !important;\n\t}\n\t\n\t#letters li.letter-click:hover, #letters li.letter-all:hover {\n\t\tcolor: #fff;\n\t\tborder: solid 2px #3a5040;\n\t\tcursor: pointer !important;\n\t\tbackground-color: #3a5040;\n\t}\t\n\t\n\t#glossar ul li {\n\t\tfont-size: 15px;\n\t}\n\t\n\t.faq-keyword {\t\n\t\ttext-transform: uppercase;\n\t\tcursor: pointer;\n\t\tposition: relative;\n\t\tpadding-right: 15px;\n\t\tdisplay: inline-block;\n\t\tfont-weight: 700;\n\t\tfont-size: 16px;\n\t}\n\t\n\t.faq-keyword i {\n\t\tmargin-left: 5px !important;\n\t}\n\t\n\t.faq-keyword.open i {\n\t\ttransform: rotate(180deg);\n\t}\n\t\n\t.faq-inhalt {\n\t\tmargin-bottom: 10px;\n\t\tmargin-top: 10px;\n\t}\n\t\n\t.faq-outer ul {\n\t\tpadding-left: 0px !important;\n\t}\n\t\n\t.faq-outer ul, .faq-outer li {\n\t\tmargin-bottom: 15px;\n\t\tlist-style: none;\n\t}\n\t\n\t#glossar li.letter-big div {\n\t\tfont-family: Montserrat, sans-serif !important;\n\t\tfont-size: 30px;\n\t\tcolor: #3a5040;\n\t\tfont-weight: 700;\n\t\tpadding-bottom: 6px !important;\n\t}\n\t\n\t#myInput {\n\t\tbackground-color: #f5f5f5;\n\t\tborder-color: #f5f5f5;\n\t\tfont-size: 15px;\n\t\tcolor: #666;\n\t\tfont-weight: 300;\n\t\ttext-transform: none;\n\t\twidth: 50%;\n\t\tmargin-right: 10%;\n\t\theight: 50px;\n\t}\n\t\n\t#clear-input {\n\t\tbackground-color: rgba(58,80,64,0.7) !important;\n\t\tcolor: rgba(255,255,255,1.0) !important;\n\t\tborder-radius: 0px !important;\n\t\tborder-color: rgba(58,80,64,0.0) !important;\n\t\theight: 50px;\n\t}\n\t\n\t#clear-input:hover {\n\t\tbackground-color: rgba(255,255,255,1.0) !important;\n\t\tcolor: rgba(58,80,64,0.7) !important;\n\t\tborder-radius: 0px !important;\n\t\tborder-color: rgba(58,80,64,0.7) !important;\n\t}\n\t\n\t#myInput {\n\t\tbackground-color: rgba(58,80,64,0);\n\t\tborder-color: #f5f5f5;\n\t\tborder: solid 2px rgba(58,80,64,0.7) !important;\n\t\tfont-size: 15px;\n\t\tcolor: #666;\n\t\tfont-weight: 300;\n\t\ttext-transform: none;\n\t\twidth: 50%;\n\t\tmargin-right: 10%;\n\t\theight: 50px;\n\t\tmargin-bottom: 15px;\n\t}\n\t\n\t#clear-input {\n\t\tbackground-color: rgba(58,80,64,0.7) !important;\n\t\tcolor: rgba(255,255,255,1.0) !important;\n\t\tborder-radius: 0px !important;\n\t\tborder-color: rgba(58,80,64,0.0) !important;\n\t\theight: 50px;\n\t}\n\t\n\t#clear-input:hover {\n\t\tbackground-color: rgba(58,80,64,0) !important;\n\t\tcolor: rgba(58,80,64,0.7) !important;\n\t\tborder-radius: 0px !important;\n\t\tborder-color: rgba(58,80,64,0.7) !important;\n\t}\n\t\t\n\t@media only screen and (max-device-width : 768px) {\n\t\t.faq-outer .wpb_column:last-child {\n\t\t\tborder-left: none;\n\t\t}\n\t\t\n\t\t#myInput, #clear-input {\n\t\t\twidth: 49%;\n\t\t\tmargin-right: 0%;\n\t\t}\n\t}\n\t\n\t@media only screen and (max-device-width : 500px) {\n\t\t.faq-outer .wpb_column:last-child {\n\t\t\tborder-left: none;\n\t\t}\n\t\t\n\t\t#myInput, #clear-input {\n\t\t\twidth: 100%;\n\t\t\tmargin-right: 0%;\n\t\t}\n\t}\n\n\n\t<\/style>\n\n\t <div class=\"faq-outer\"><div class=\"wpb_column vc_column_container vc_col-sm-6\"><div class=\"faq-navi\"><ul id=\"letters\"><li class=\"letter-all\">V\u0160ECHNY<\/li><li class=\"letter letter-click letter-a\">A<\/li><li class=\"letter letter-click letter-b\">B<\/li><li class=\"letter letter-click letter-c\">C<\/li><li class=\"letter letter-click letter-d\">D<\/li><li class=\"letter letter-click letter-e\">E<\/li><li class=\"letter letter-click letter-f\">F<\/li><li class=\"letter letter-click letter-g\">G<\/li><li class=\"letter letter-h\">H<\/li><li class=\"letter letter-i\">I<\/li><li class=\"letter letter-j\">J<\/li><li class=\"letter letter-click letter-k\">K<\/li><li class=\"letter letter-l\">L<\/li><li class=\"letter letter-click letter-m\">M<\/li><li class=\"letter letter-n\">N<\/li><li class=\"letter letter-o\">O<\/li><li class=\"letter letter-click letter-p\">P<\/li><li class=\"letter letter-q\">Q<\/li><li class=\"letter letter-click letter-r\">R<\/li><li class=\"letter letter-click letter-s\">S<\/li><li class=\"letter letter-click letter-t\">T<\/li><li class=\"letter letter-u\">U<\/li><li class=\"letter letter-click letter-v\">V<\/li><li class=\"letter letter-w\">W<\/li><li class=\"letter letter-x\">X<\/li><li class=\"letter letter-y\">Y<\/li><li class=\"letter letter-z\">Z<\/li><\/ul><div id=\"fag-search\"><input class=\"form-control\" id=\"myInput\" type=\"text\" placeholder=\"Vyhled\u00e1v\u00e1n\u00ed...\"> <button id=\"clear-input\" class=\"btn btn-alt-v1 btn-sm\">Odstranit<\/button><\/div><\/div><\/div><div class=\"wpb_column vc_column_container vc_col-sm-6 fixnot\"><div id=\"glossar\"><ul><li class=\"letter-big\" style=\"display: list-item;\"><div>A<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"atg\">ATG<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">\"\u010cist\u00e1 hmotnost po odkap\u00e1n\u00ed (ATG)\" je v oblasti v\u00fdroby\/obchodu s potravinami \u010dasto pou\u017e\u00edvan\u00fd term\u00edn. Tento term\u00edn je definov\u00e1n ve v\u0161udyp\u0159\u00edtomn\u00e9m na\u0159\u00edzen\u00ed o informac\u00edch o potravin\u00e1ch (FIR).<br>\nPokud je v infuzn\u00ed tekutin\u011b obsa\u017eena pevn\u00e1 potravina, mus\u00ed b\u00fdt uvedena tak\u00e9 hmotnost odkapan\u00e9 potraviny. V p\u0159\u00edpad\u011b glazovan\u00fdch potravin se potahovac\u00ed l\u00e1tka do uveden\u00e9 \u010dist\u00e9 hmotnosti potraviny nezapo\u010d\u00edt\u00e1v\u00e1.<br>\nN\u00e1sleduj\u00edc\u00ed produkty - p\u0159\u00edpadn\u011b ve sm\u011bs\u00edch a tak\u00e9 zmrazen\u00e9 nebo hluboce zmrazen\u00e9 - se pova\u017euj\u00ed za infuzn\u00ed tekutiny, pokud hraj\u00ed pouze pod\u0159adnou roli v\u016f\u010di z\u00e1kladn\u00edm slo\u017ek\u00e1m dan\u00e9ho p\u0159\u00edpravku, a nejsou proto rozhoduj\u00edc\u00ed pro n\u00e1kup: Voda, vodn\u00e9 roztoky soli, soln\u00fd roztok, jedl\u00e9 kyseliny ve vodn\u00e9m roztoku; ocet, vodn\u00e9 roztoky cukru, vodn\u00e9 roztoky jin\u00fdch sladidel nebo sladidel, ovocn\u00e9 nebo zeleninov\u00e9 \u0161\u0165\u00e1vy v p\u0159\u00edpad\u011b ovoce a zeleniny. (Na\u0159\u00edzen\u00ed EU \u010d. 1169\/2011, p\u0159\u00edloha IX, bod 5)<br>\nInfuzn\u00ed tekutiny se pou\u017e\u00edvaj\u00ed k ochucen\u00ed, konzervaci a\/nebo k zabr\u00e1n\u011bn\u00ed vysych\u00e1n\u00ed potravin.<br>\nJak celkov\u00e9 mno\u017estv\u00ed n\u00e1pln\u011b (\u010dist\u00e1 hmotnost), tak i odkapan\u00e1 hmotnost mus\u00ed b\u00fdt ve vizu\u00e1ln\u00edm poli (jak je definov\u00e1no potravinov\u00fdm pr\u00e1vem) s prodejn\u00edm popisem.\nJedl\u00e9 oleje se nepova\u017euj\u00ed za infuzn\u00ed kapaliny, tj. hmotnost oleje je sou\u010d\u00e1st\u00ed celkov\u00e9ho mno\u017estv\u00ed n\u00e1pln\u011b v p\u0159\u00edpad\u011b v\u00fdrobku, kter\u00fd byl infuzov\u00e1n v oleji. V rozporu s t\u00edmto tvrzen\u00edm se u n\u011bkter\u00fdch potravin dobrovoln\u011b uv\u00e1d\u00ed vedle \u010dist\u00e9ho mno\u017estv\u00ed i ATG. To je zejm\u00e9na p\u0159\u00edpad konzervovan\u00e9ho tu\u0148\u00e1ka v oleji.<br>\nZejm\u00e9na v sektoru velkoobchodu\/maloobchodu je t\u0159eba br\u00e1t v \u00favahu od\u010derpanou hmotnost, proto\u017ee z\u00e1kladn\u00ed cena u v\u00fdrobk\u016f, u nich\u017e je uveden\u00ed povinn\u00e9, se vztahuje na tuto hmotnost, a nikoli na \u010dist\u00e9 mno\u017estv\u00ed. (Na\u0159\u00edzen\u00ed o uv\u00e1d\u011bn\u00ed cen PAngV \u00a7 2 odst. 3)<\/div><\/li>\n<li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"ahornsirup\">Javorov\u00fd sirup<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">\n    <p><strong>Javorov\u00fd sirup: vrchol sn\u00edda\u0148ov\u00e9ho bufetu<\/strong><\/p><p>Sladk\u00fd, jemn\u011b karamelov\u00fd, hust\u00fd a zlato\u017elut\u00e9 a\u017e jantarov\u00e9 barvy - to v\u0161echno javorov\u00fd sirup je. Ve sn\u00edda\u0148ov\u00e9 a hotelov\u00e9 gastronomii je obl\u00edben\u00fdm dopl\u0148kem pala\u010dinek nebo veganskou alternativou medu v kuchyni i na bufetu. 80 % sv\u011btov\u00e9 produkce javorov\u00e9ho sirupu poch\u00e1z\u00ed z Kanady - nen\u00ed divu, \u017ee javorov\u00fd list je n\u00e1rodn\u00edm symbolem zem\u011b a zdob\u00ed dokonce kanadskou vlajku. Zde si m\u016f\u017eete p\u0159e\u010d\u00edst nejd\u016fle\u017eit\u011bj\u0161\u00ed fakta o tomto cenn\u00e9m p\u0159\u00edrodn\u00edm produktu.<\/p>  \n\n<p><strong>Kr\u00e1tk\u00e1 skliz\u0148ov\u00e1 sez\u00f3na mezi b\u0159eznem a dubnem<\/strong><\/p>  \n\nKdy\u017e se na ja\u0159e otepl\u00ed a dny se prodlou\u017e\u00ed, molekuly \u0161krobu v javorech, kter\u00e9 mohou dor\u016fstat v\u00fd\u0161ky a\u017e 40 metr\u016f, se p\u0159em\u011bn\u00ed na cukr. V tomto obdob\u00ed prob\u00edh\u00e1 sklize\u0148. B\u011bhem \u010dty\u0159t\u00fddenn\u00ed skliz\u0148ov\u00e9 sez\u00f3ny v b\u0159eznu a\u017e dubnu se skl\u00edz\u00ed (zpo\u010d\u00e1tku sp\u00ed\u0161e bezbarv\u00e1) javorov\u00e1 voda. Za t\u00edmto \u00fa\u010delem se do kmene ka\u017ed\u00e9ho javoru cukrov\u00e9ho vyvrt\u00e1 2 a\u017e 3 cm hlubok\u00e1 d\u00edra a strom se poklepem vysu\u0161\u00ed. Takto ka\u017ed\u00fd strom poskytne za sez\u00f3nu p\u0159ibli\u017en\u011b 100 litr\u016f javorov\u00e9 m\u00edzy, kter\u00e1 se b\u011bhem 24 hodin vyva\u0159\u00ed v tzv. cukrovarech. T\u00edm se 40 litr\u016f m\u00edzy ze stromu zredukuje na 1 litr javorov\u00e9ho sirupu, kter\u00fd m\u00e1 charakteristickou barvu javorov\u00e9ho sirupu. <\/p> \n\n<p><strong>Javorov\u00fd sirup je k dost\u00e1n\u00ed v r\u016fzn\u00fdch druz\u00edch.<\/strong><\/p>  \n\n<p>D\u00edky tomuto v\u00fdrobn\u00edmu procesu je javorov\u00fd sirup skute\u010dn\u011b p\u0159\u00edrodn\u00edm produktem, jeho\u017e vzhled a chu\u0165 se li\u0161\u00ed v z\u00e1vislosti na dob\u011b sklizn\u011b. Nap\u0159\u00edklad prvn\u00ed sirup sez\u00f3ny m\u00e1 zlato\u017elutou barvu a jemnou, m\u00edrnou chu\u0165. S postupuj\u00edc\u00ed sklizn\u00ed barva tmavne a javorov\u00e1 chu\u0165 je v\u00fdrazn\u011bj\u0161\u00ed. Proto je javorov\u00fd sirup od spole\u010dnosti Paul M. M\u00fcller k dispozici v t\u011bchto dvou r\u016fzn\u00fdch zcela p\u0159\u00edrodn\u00edch variant\u00e1ch: sv\u011btl\u00fd Amber Rich Taste a tmav\u0161\u00ed Dark Robust Taste - v bio i konven\u010dn\u00ed kvalit\u011b. Ob\u011b verze jsou ide\u00e1ln\u00ed pro zjemn\u011bn\u00ed st\u00e1vaj\u00edc\u00edch pokrm\u016f p\u0159\u00edrodn\u00ed sladkost\u00ed, vyzkou\u0161en\u00ed nov\u00fdch recept\u016f (co nap\u0159\u00edklad n\u00e1\u0161 ovocn\u00fd sal\u00e1t s javorov\u00fdm k\u0159upav\u00fdm sirupem) a dopln\u011bn\u00ed sladk\u00e9ho sirupu do sn\u00edda\u0148ov\u00e9ho menu nebo bufetov\u00e9ho v\u00fdb\u011bru. Nev\u00e1hejte n\u00e1s kontaktovat! <\/p> \n\n<p><strong>Dom\u00e1c\u00ed cukr vs. javorov\u00fd sirup<\/strong><\/p>  \n\n<p>Trend stravy se sn\u00ed\u017een\u00fdm obsahem cukru nebo bez cukru se nezastavuje. Hlavn\u00edm c\u00edlem je rafinovan\u00fd pr\u016fmyslov\u00fd cukr. Nadm\u011brn\u00e1 konzumace cukru toti\u017e podporuje obezitu a dal\u0161\u00ed sekund\u00e1rn\u00ed onemocn\u011bn\u00ed souvisej\u00edc\u00ed se stravou. Javorov\u00fd sirup pat\u0159\u00ed do skupiny alternativn\u00edch sladidel a nab\u00edz\u00ed tyto v\u00fdhody ve srovn\u00e1n\u00ed s dom\u00e1c\u00edm cukrem: <\/p> \n<ul>\n<li style=\"list-style: inside;\">Javorov\u00fd sirup obsahuje 66 g cukru ve 100 g. V porovn\u00e1n\u00ed s b\u011b\u017en\u00fdm cukrem, kter\u00fd m\u00e1 400 kalori\u00ed na 100 g, to znamen\u00e1 pouze 269 kalori\u00ed na 100 g. <\/li> \n\n<li style=\"list-style: inside;\">D\u00edky sv\u00e9 karamelov\u00e9 chuti sta\u010d\u00ed javorov\u00fd sirup pou\u017e\u00edvat ke slazen\u00ed a dochucov\u00e1n\u00ed jen s m\u00edrou.<\/li>\n\n<li style=\"list-style: inside;\">Glykemick\u00fd index je ni\u017e\u0161\u00ed ne\u017e u dom\u00e1c\u00edho cukru. To znamen\u00e1, \u017ee hladina cukru v krvi stoup\u00e1 po j\u00eddle pomaleji, co\u017e zabra\u0148uje chut\u00edm.<\/li>  \n\n<li style=\"list-style: inside;\">Na rozd\u00edl od dom\u00e1c\u00edho cukru poskytuje javorov\u00fd sirup celou \u0159adu vitam\u00edn\u016f a miner\u00e1l\u016f. Zejm\u00e9na vitamin B2, m\u011b\u010f a mangan.<\/li> \n<\/ul> \n  \n\n<p><strong>Javorov\u00fd sirup vy\u017eaduje pr\u00e1ci n\u011bkolika generac\u00ed<\/strong><\/p>  \n\n<p>Javorov\u00fd sirup je v t\u00e9to zemi nejen obl\u00edben\u00fd, ale je tak\u00e9 z\u00e1kladn\u00ed sou\u010d\u00e1st\u00ed kanadsk\u00e9 historie a mnoha rodinn\u00fdch tradic. Je to proto, \u017ee obchod s javorov\u00fdm sirupem je genera\u010dn\u00ed z\u00e1le\u017eitost\u00ed. Od vysazen\u00ed javor\u016f do jejich prvn\u00ed sklizn\u011b uplyne 40 let a cel\u00e1 \u017eivotnost strom\u016f se pohybuje kolem 200 let. V\u00fdhledov\u00e9 pl\u00e1nov\u00e1n\u00ed na n\u011bkolik desetilet\u00ed, stejn\u011b jako p\u00e9\u010de o stromy a jejich udr\u017eiteln\u00e9 obhospoda\u0159ov\u00e1n\u00ed, proto vy\u017eaduje spolupr\u00e1ci mezi r\u016fzn\u00fdmi generacemi.  <\/p>\n\n<p><strong>Je\u0161t\u011b v\u00edce javorov\u00e9 sladkosti s vlo\u010dkami, cukrem a smetanou<\/strong><\/p> \n\n<p>Krom\u011b \u010dist\u00e9ho javorov\u00e9ho sirupu se v Kanad\u011b z t\u00e9to suroviny vyr\u00e1b\u011bj\u00ed i dal\u0161\u00ed produkty. Nap\u0159\u00edklad javorov\u00fd cukr, kter\u00fd dod\u00e1v\u00e1 cukrovink\u00e1m a pe\u010divu charakteristickou javorovou chu\u0165 a sladkost. Nebo javorov\u00e9 vlo\u010dky - obdoba lyofilizovan\u00e9ho javorov\u00e9ho sirupu. Ty jsou vhodn\u00e9 jako k\u0159upav\u00e1 poleva do sladk\u00fdch (sn\u00edda\u0148ov\u00fdch) m\u00eds a zmrzliny nebo jako n\u00e1hrada cukru p\u0159i pe\u010den\u00ed. Pokud se javorov\u00fd sirup d\u00e1le va\u0159\u00ed, vznikne sladk\u00fd kr\u00e9m. Ten je rovn\u011b\u017e k dost\u00e1n\u00ed v Kanad\u011b a nemus\u00edte si ho vyr\u00e1b\u011bt sami. Javorov\u00fd kr\u00e9m je v\u00fdbornou veganskou alternativou medu na pe\u010divo, dezerty ap. V p\u0159\u00edpad\u011b z\u00e1jmu v\u00e1m Eduard Kekel r\u00e1d pom\u016f\u017ee. Je to n\u00e1\u0161 \u010dlov\u011bk pro javorov\u00e9 produkty v\u0161eho druhu.<\/p>   \n\n<p><strong>Na javorov\u00fd sirup, p\u0159ipravit, j\u00edt!<\/strong><\/p>  \n\n<p>D\u00edky v\u0161em t\u011bmto informac\u00edm o sklizni, t\u0159\u00edd\u00e1ch kvality a zdravotn\u00ed hodnot\u011b chutn\u00e1 javorov\u00fd sirup dvakr\u00e1t tak dob\u0159e, \u017ee? Pokud byste cht\u011bli vylep\u0161it sv\u016fj sn\u00edda\u0148ov\u00fd bufet nebo j\u00eddeln\u00ed\u010dek touto kanadskou klasikou, kontaktujte n\u00e1s. A\u0165 u\u017e se jedn\u00e1 o velk\u00e9 nebo mal\u00e9 mno\u017estv\u00ed - r\u00e1di v\u00e1m porad\u00edme.  <\/p>\n<\/div><\/li>\n<li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"allergene\">Alergeny<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Jak\u00e9 alergeny se v n\u011bm vyskytuj\u00ed?<br>\nV\u0161echny tyto informace najdete v na\u0161\u00ed <a href=\"https:\/\/paulmmueller.fantomas-staging.de\/wp-content\/uploads\/2024\/04\/PMM156-AllergenUebersicht_DE-ok.pdf\" target=\"_blank\" rel=\"noopener\">P\u0159ehled alergen\u016f (PDF)<\/a>.<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"ananas\">Ananas<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Ovoce \"ananas\" se v z\u00e1sad\u011b rozli\u0161uje podle r\u016fzn\u00fdch odr\u016fd. N\u00e1m nejzn\u00e1m\u011bj\u0161\u00ed odr\u016fda v konzervovan\u00e9 podob\u011b a nejvhodn\u011bj\u0161\u00ed pro pr\u016fmyslov\u00e9 zpracov\u00e1n\u00ed je \"hladk\u00fd kajeput\". P\u011bstuje se a zpracov\u00e1v\u00e1 hlavn\u011b v Thajsku, Indon\u00e9sii a Keni a m\u00e1 nejintenzivn\u011bj\u0161\u00ed chu\u0165 d\u00edky vysok\u00e9mu obsahu kyselin. Existuje tak\u00e9 \"\u0161pan\u011blsk\u00e1 kr\u00e1lovna\" z Indon\u00e9sie a \"kr\u00e1lovna odr\u016fda\" z Vietnamu. Tato odr\u016fda se pou\u017e\u00edv\u00e1 hlavn\u011b p\u0159i mra\u017een\u00e9m zpracov\u00e1n\u00ed a m\u00e1 jasn\u011b \u017elutou barvu, ale nen\u00ed tak aromatick\u00e1 v chuti.<br>\nPokud se zam\u011b\u0159\u00edme na \"Smooth Cayenne\", rozli\u0161ujeme jednotliv\u00e9 jakosti \"Standard\" (na\u0161e p\u0159ev\u00e1\u017en\u011b v N\u011bmecku obchodovan\u00e1 jakost, sv\u011btle \u017elut\u00e1), \"Choice\" (v\u00edce \u017elut\u00e1, proto\u017ee zralej\u0161\u00ed v barv\u011b i chuti) a \"Fancy\" (v\u00fdrazn\u011b \u017elut\u00e1 a s vysokou vnit\u0159n\u00ed sladkost\u00ed ovoce). S pl\u00e1tky ananasu se obchoduje podle velikosti \"pr\u016fm\u011bru krou\u017eku\": V plechovce o objemu 580 ml se nap\u0159\u00edklad obchoduje p\u0159ev\u00e1\u017en\u011b s pl\u00e1tky o velikosti krou\u017eku 2, kter\u00fdch je pak v jedn\u00e9 plechovce 10. V plechovce o objemu 850 ml je p\u0159ev\u00e1\u017en\u011b jen 8 cel\u00fdch pl\u00e1tk\u016f o velikosti krou\u017eku 1, kter\u00e9 maj\u00ed odpov\u00eddaj\u00edc\u00ed v\u011bt\u0161\u00ed tlou\u0161\u0165ku pl\u00e1tku. Z t\u011bchto p\u0159\u00edslu\u0161n\u00fdch velikost\u00ed krou\u017ek\u016f se pak kr\u00e1j\u00ed bu\u010f 14, 16 (obvykl\u00fd po\u010det kus\u016f z krou\u017eku 2) nebo 18 kus\u016f pro v\u00fdrobu ananasov\u00fdch kousk\u016f. Kostky ananasu se z pl\u00e1tk\u016f vyr\u00e1b\u011bj\u00ed tak\u00e9 pomoc\u00ed dal\u0161\u00edho \u0159ezac\u00edho no\u017ee. Zat\u00edmco tzv. standardn\u00ed zbo\u017e\u00ed se vyr\u00e1b\u00ed tak\u00e9 z nal\u00e1man\u00fdch pl\u00e1tk\u016f, pro v\u00fdrobu kvalitn\u011bj\u0161\u00edho \"Tidbits quality\" se pou\u017e\u00edvaj\u00ed pouze cel\u00e9 pl\u00e1tky. Ananasov\u00e9 hobliny\" se vyr\u00e1b\u011bj\u00ed tak\u00e9 jako \"odpadn\u00ed produkt\" z cel\u00fdch plod\u016f, kter\u00e9 jsou p\u0159\u00edli\u0161 mal\u00e9, nebo z kousk\u016f ananasu, kter\u00e9 jsou v\u00edce pol\u00e1man\u00e9.<br>\nAnanas je tak\u00e9 velmi obl\u00edbenou surovinou pro n\u00e1pojov\u00fd pr\u016fmysl po cel\u00e9m sv\u011bt\u011b.<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"ananas-schnitt-und--suesse\">Ananasov\u00fd \u0159ez a sladkost<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Velikost pl\u00e1tk\u016f ovoce ur\u010duje velikost \u0159ez\u016f, a tedy i mno\u017estv\u00ed obsahu na\u0161ich plechovek ADRIA: standardn\u00ed velikost ananasov\u00e9ho krou\u017eku 2 (pr\u016fm\u011br krou\u017eku: 80-83 mm) znamen\u00e1 10 a\u017e maxim\u00e1ln\u011b 60 pl\u00e1tk\u016f v ka\u017ed\u00e9 z na\u0161ich t\u0159\u00ed velikost\u00ed plechovek 580 a\u017e 3100 ml (viz tabulka). Velikost krou\u017eku v\u0161ak tak\u00e9 ur\u010duje \u0159ez a mno\u017estv\u00ed kousk\u016f ananasu, kter\u00e9 se do plechovek ADRIA dostanou. P\u0159\u00edklad: Z pl\u00e1tk\u016f velikosti krou\u017eku 2 vznikne 16 kus\u016f (1\/16 \u0159ezu). Z pl\u00e1tk\u016f ananasu o nejmen\u0161\u00edm pr\u016fm\u011bru (60-65 mm) se z\u00edsk\u00e1 12 kus\u016f (1\/12 \u0159ezu). Podle toho jsou kousky z \u0159ezu 1\/12 krat\u0161\u00ed, kousky z \u0159ezu 1\/18 (velikost krou\u017eku 1) o n\u011bco del\u0161\u00ed. Paul M. M\u00fcller se zab\u00fdv\u00e1 p\u0159edev\u0161\u00edm b\u011b\u017en\u00fdm \u0159ezem 1\/16. V na\u0161\u00ed nab\u00eddce m\u00e1me tak\u00e9 drcen\u00fd ananas ve vlastn\u00ed \u0161\u0165\u00e1v\u011b v plechovce ADRIA o objemu 3100 ml. Ty se \u010dasto pou\u017e\u00edvaj\u00ed nap\u0159\u00edklad jako ovocn\u00e1 p\u0159\u00edloha k jogurtu.<br>\nMimochodem: Pokud jde o sladkost ananasu, obvykle se rozli\u0161uje mezi slazen\u00fdm (obvykle ve zbo\u017e\u00ed \"v\u00fdb\u011br\" s obsahem Brix 18-20), lehce slazen\u00fdm (standardn\u00ed zbo\u017e\u00ed, 14-17 Brix), v ananasov\u00e9 \u0161\u0165\u00e1v\u011b (pouze frukt\u00f3za) a ve vodov\u00e9m balen\u00ed (vhodn\u00e9 zejm\u00e9na pro diabetiky, proto\u017ee neobsahuje p\u0159idan\u00fd cukr). V maloobchod\u011b se v sou\u010dasn\u00e9 dob\u011b p\u0159ech\u00e1z\u00ed od \"slazen\u00e9ho\" nebo \"lehce slazen\u00e9ho\" k \"ananasov\u00e9mu d\u017eusu\", aby se naplnilo zdravotn\u00ed hledisko.<br>\n<br>\nP\u0159ehled vnit\u0159n\u00edch sil najdete <a href=\"https:\/\/paulmmueller.fantomas-staging.de\/wp-content\/uploads\/2022\/11\/PMM164-Uebersicht-Ananas-Cuts-DE-web.pdf\" rel=\"noopener\" target=\"_blank\">zde (PDF)<\/a>.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>B<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"boerdeln\">Flanging<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Technologie tv\u00e1\u0159en\u00ed a spojov\u00e1n\u00ed: Jedn\u00e1 se o pravo\u00fahl\u00e9 oh\u00fdb\u00e1n\u00ed hran kulat\u00e9ho nebo ov\u00e1ln\u00e9ho plechu pomoc\u00ed obrubovac\u00edho stroje. Historie obrubov\u00e1n\u00ed, jak ji zn\u00e1me, za\u010dala kolem roku 1900, kdy byly obrubov\u00e1ny prvn\u00ed plechovky. Kov\u00e1n\u00ed se pou\u017e\u00edv\u00e1 ke spojov\u00e1n\u00ed plechov\u00fdch d\u00edl\u016f nebo r\u016fzn\u00fdch tenk\u00fdch ploch\u00fdch d\u00edl\u016f \u010di dokonce trubek - sva\u0159ov\u00e1n\u00edm, oh\u00fdb\u00e1n\u00edm, n\u00fdtov\u00e1n\u00edm, lepen\u00edm nebo p\u00e1jen\u00edm. V mnoha p\u0159\u00edpadech se v\u0161ak lemov\u00e1n\u00ed pou\u017e\u00edv\u00e1 pouze k vyztu\u017een\u00ed materi\u00e1lu.<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"brix\">Brix<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">V souvislosti s raj\u010datov\u00fdmi produkty \u010dasto \u010dteme o BRIX (obsahu). Ne ka\u017ed\u00fd je v\u0161ak obezn\u00e1men s v\u00fdznamem t\u00e9to jakostn\u00ed charakteristiky.<br>\n<br>\nHodnota Brix se ud\u00e1v\u00e1 ve stupn\u00edch Brix (\u00b0 Bx) a je m\u011brnou jednotkou relativn\u00ed hustoty kapalin. Ud\u00e1v\u00e1 <strong>kolik rozpu\u0161t\u011bn\u00e9ho cukru je v kapaln\u00e9m roztoku.<\/strong> a stanov\u00ed se pomoc\u00ed refraktometru. V potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu se refraktometr pou\u017e\u00edv\u00e1 p\u0159edev\u0161\u00edm p\u0159i <strong>Pr\u016fmysl v\u00edna, ovoce, zeleniny a n\u00e1poj\u016f p\u0159i kontrole kvality<\/strong> pro m\u011b\u0159en\u00ed obsahu cukru. Pou\u017eit\u00e9 ru\u010dn\u00ed p\u0159\u00edstroje umo\u017e\u0148uj\u00ed rychl\u00e9, jednoduch\u00e9 a spolehliv\u00e9 m\u011b\u0159en\u00ed. Nap\u0159\u00edklad 25\u00b0 Bx znamen\u00e1, \u017ee 100 g roztoku obsahuje 25 g cukru. \u010cerstv\u00e9 raj\u010de zraj\u00edc\u00ed na slunci z pole m\u00e1 obvykle p\u0159irozen\u00fd obsah Brix mezi 4,8 a 5,0\u00b0 Bx. <br>\n<br>\n\u010c\u00edm vy\u0161\u0161\u00ed je obsah Brix, t\u00edm je produkt pro kucha\u0159e \"kvalitn\u011bj\u0161\u00ed\". Kucha\u0159 nemus\u00ed raj\u010data na om\u00e1\u010dku rozva\u0159it nebo p\u0159id\u00e1vat raj\u010datov\u00fd protlak, aby z\u00edskal kr\u00e9mov\u00fd kone\u010dn\u00fd produkt. Ka\u017ed\u00fd amat\u00e9rsk\u00fd kucha\u0159 to zn\u00e1: kdy\u017e se \u010derstv\u00e1 raj\u010data o\u010dist\u00ed nebo nakr\u00e1j\u00ed a dus\u00ed na m\u00edrn\u00e9m ohni, voda se odpa\u0159\u00ed a po chv\u00edli z\u00edsk\u00e1me kr\u00e9movou raj\u010datovou om\u00e1\u010dku. \u010c\u00edm d\u00e9le je va\u0159\u00edme, t\u00edm vy\u0161\u0161\u00ed je obsah Brix. \n<br>\nDo cel\u00fdch loupan\u00fdch raj\u010dat PMM (2650 ml plechovka) se p\u0159i v\u00fdrob\u011b p\u0159id\u00e1v\u00e1 zahu\u0161t\u011bn\u00e1 \u0161\u0165\u00e1va (raj\u010datov\u00fd protlak s p\u0159ibli\u017en\u011b 7,5 Brix). Ob\u011b slo\u017eky dohromady, p\u0159irozen\u00e1 sladkost raj\u010dat a sladkost protlaku, vedou k tomu, \u017ee v\u00fdsledn\u00fd produkt m\u00e1 p\u0159ibli\u017en\u011b 6 - 6,5 \u00b0 Bx. To je obsah Brix, se kter\u00fdm se v profesion\u00e1ln\u00ed kuchyni skv\u011ble pracuje. <strong>Kdy\u017e u\u017e mluv\u00edme o raj\u010datov\u00e9m protlaku, tak trojn\u00e1sobn\u011b koncentrovan\u00e9m:<\/strong> Tento produkt PMM m\u00e1 velmi vysok\u00fd obsah 36 - 38 \u00b0 Bx. P\u0159i v\u00fdrob\u011b je d\u016fle\u017eit\u00e9 v\u011bnovat zvl\u00e1\u0161tn\u00ed pozornost kvalit\u011b a vyv\u00e1\u017eenosti, aby se p\u0159i tak vysok\u00e9 koncentraci neztratila ovocnost a sladkost chuti.<br><\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>C<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"count\">COUNT<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Uveden\u00ed po\u010dtu nebo kalibru nen\u00ed podle potravinov\u00e9ho pr\u00e1va povinn\u00e9, ale pom\u00e1h\u00e1 p\u0159i orientaci a je spr\u00e1vnou obchodn\u00ed prax\u00ed, aby se p\u0159ede\u0161lo p\u0159\u00edpadn\u00fdm nedorozum\u011bn\u00edm p\u0159i n\u00e1kupu.\n\nTedy: <strong>Kalibr oliv<\/strong> je nap\u0159\u00edklad m\u00edrou toho, kolik cel\u00fdch oliv p\u0159ipad\u00e1 na danou hmotnost.\n\n<strong>D\u016fle\u017eit\u00e9:<\/strong> Po\u010det se v\u017edy vztahuje na 100 gram\u016f surov\u00e9ho produktu p\u0159ed zpracov\u00e1n\u00edm.\n\nToho byste si m\u011bli b\u00fdt v\u011bdomi, proto\u017ee hmotnost a velikost oliv se po zpracov\u00e1n\u00ed a p\u0159\u00edpadn\u00e9m zbaven\u00ed pecky m\u011bn\u00ed.\n\nV obchod\u011b se po\u010det extrapoluje na kilogramy, tj. n\u00e1sob\u00ed se koeficientem 10.\n\n<strong>Plat\u00ed v ka\u017ed\u00e9m p\u0159\u00edpad\u011b<\/strong><strong>:<\/strong> \u010c\u00edm ni\u017e\u0161\u00ed je po\u010det, t\u00edm v\u011bt\u0161\u00ed a kvalitn\u011bj\u0161\u00ed jsou olivy. Nap\u0159\u00edklad spole\u010dnost Paul M. M\u00fcller pou\u017e\u00edv\u00e1 pro konzervy ADRIA zkr\u00e1cen\u00e9 ozna\u010den\u00ed 26\/29. To znamen\u00e1, \u017ee v jednom kilogramu surov\u00e9ho v\u00fdrobku je p\u0159ibli\u017en\u011b 260 a\u017e 290 oliv. Nap\u0159\u00edklad ve sklenic\u00edch ADRIA nab\u00edz\u00edme po\u010det 28\/32, co\u017e znamen\u00e1, \u017ee v jednom kilogramu surov\u00e9ho v\u00fdrobku je p\u0159ibli\u017en\u011b 280 a\u017e 320 oliv. N\u00e1\u0161 obl\u00edben\u00fd \u0161pi\u010dkov\u00fd v\u00fdrobek ADRIA-Queens obsahuje p\u0159ibli\u017en\u011b 100 a\u017e 110 velk\u00fdch oliv s intenzivn\u00ed chut\u00ed.\n\nU cel\u00fdch arty\u010dokov\u00fdch srd\u00ed\u010dek se po\u010det kus\u016f ud\u00e1v\u00e1 v po\u010dtech. Nicm\u00e9n\u011b <strong>Po\u010d\u00edtejte s arty\u010doky<\/strong> po\u010d\u00edt\u00e1ny odli\u0161n\u011b. <strong>D\u016fle\u017eit\u00e9: <\/strong>\u010c\u00edm vy\u0161\u0161\u00ed po\u010det, t\u00edm men\u0161\u00ed srd\u00ed\u010dka arty\u010dok\u016f. To znamen\u00e1, \u017ee po\u010det 30\/40 znamen\u00e1 mno\u017estv\u00ed p\u0159ibli\u017en\u011b 30 a\u017e 40 srd\u00ed\u010dek v konzerv\u011b. Konzervovan\u00e1 arty\u010dokov\u00e1 srd\u00ed\u010dka ADRIA jsou k dispozici v mal\u00fdch plechovk\u00e1ch (425 ml) s po\u010dtem 5\/7 nebo 8\/12 a\u017e po vysok\u00fd po\u010det 25\/30, 30\/40 a\u017e 50\/60 u velk\u00fdch plechovek (2650 ml). Mal\u00e1 srd\u00ed\u010dka jsou odpov\u00eddaj\u00edc\u00edm zp\u016fsobem dra\u017e\u0161\u00ed.\n\nOp\u011bt plat\u00ed, \u017ee<strong> Spolehn\u011bte se na na\u0161e ach\u00e1tov\u00e9 \u0161neky<\/strong> po\u010d\u00edt\u00e1no. Zde je po\u010det deklarov\u00e1n v des\u00edtk\u00e1ch. To znamen\u00e1, \u017ee plechovka ADRIA o objemu 850 ml (30 oz) obsahuje p\u0159ibli\u017en\u011b 12 tuct\u016f, tj. asi 144 \u0161nek\u016f.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>D<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"dosencode\">M\u016f\u017ee k\u00f3dovat<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Profesion\u00e1lov\u00e9 na prvn\u00ed pohled identifikuj\u00ed v\u00fdrobce pomoc\u00ed k\u00f3du plechovky. Ten b\u00fdval \"vyra\u017een\u00fd\", ale nyn\u00ed se obvykle tiskne na inkoustov\u00e9 tisk\u00e1rn\u011b a m\u016f\u017ee se li\u0161it. Nap\u0159\u00edklad v ji\u017en\u00ed It\u00e1lii m\u00e1 ka\u017ed\u00fd v\u00fdrobce obvykle je\u0161t\u011b sv\u016fj vlastn\u00ed k\u00f3d tov\u00e1rny: nap\u0159. ANB1 = Eurocom. Pak je zde p\u00edsmeno nebo i \u010d\u00edslo pro rok v\u00fdroby, za n\u00edm\u017e n\u00e1sleduj\u00ed t\u0159i \u010d\u00edsla, nap\u0159. \"223\" jako dv\u011b st\u011b dvac\u00e1t\u00fd t\u0159et\u00ed den kalend\u00e1\u0159n\u00edho roku. To se st\u00e1le \u010dast\u011bji kombinuje s \u010dasem pro p\u0159esn\u00fd \u010das v\u00fdroby v tov\u00e1rn\u011b. V modern\u011bj\u0161\u00edch tov\u00e1rn\u00e1ch m\u016f\u017ee b\u00fdt na etiket\u011b vyti\u0161t\u011bno nap\u0159\u00edklad i intern\u00ed \u010d\u00edslo \u0161ar\u017ee dovozce - t\u00edm je podle IFS-Broker zaru\u010dena dokonal\u00e1 sledovatelnost zbo\u017e\u00ed. Datum minim\u00e1ln\u00ed trvanlivosti je obvykle vyti\u0161t\u011bno tak\u00e9 na v\u00ed\u010dku plechovky.<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"dosengroessen\">Velikosti plechovek<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Jak velk\u00e9 jsou plechovky, do kter\u00fdch jsou na\u0161e v\u00fdrobky Adria \u010derstv\u011b zabaleny?\n\nV\u0161echny tyto informace najdete v na\u0161\u00ed <a href=\"https:\/\/paulmmueller.fantomas-staging.de\/wp-content\/uploads\/2022\/06\/PMM151-Dosenuebersicht-DE.pdf\" target=\"_blank\" rel=\"noopener\">P\u0159ehled plechovek (PDF)<\/a>.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>E<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"erntekalender\">Kalend\u00e1\u0159 sklizn\u011b<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Kdy ve kter\u00fdch zem\u00edch dozr\u00e1vaj\u00ed arty\u010doky, olivy a raj\u010data? Nebo kdy a kde jsou k dost\u00e1n\u00ed nejlep\u0161\u00ed broskve?<br>\n<br>\nV\u0161echny tyto informace najdete v na\u0161\u00ed <a href=\"https:\/\/paulmmueller.fantomas-staging.de\/wp-content\/uploads\/2022\/06\/PMM142-Erntekalender_web.pdf\" target=\"_blank\" rel=\"noopener\">Kalend\u00e1\u0159 sklizn\u011b (PDF)<\/a>.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>F<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"fanggebiete\">Ryb\u00e1\u0159sk\u00e9 oblasti<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Organizace OSN pro v\u00fd\u017eivu a zem\u011bd\u011blstv\u00ed (FAO) rozd\u011blila sv\u011btov\u00e9 oce\u00e1ny na 19 oblast\u00ed. <a href=\"https:\/\/paulmmueller.fantomas-staging.de\/wp-content\/uploads\/2019\/09\/PMM-Fanggebiete_DE.pdf\" target=\"_blank\" rel=\"noopener\">Ryb\u00e1\u0159sk\u00e9 oblasti<\/a> rozd\u011blen\u00e9 na rybolovn\u00e9 oblasti. Tyto rybolovn\u00e9 oblasti maj\u00ed \u010d\u00edslo i n\u00e1zev specifick\u00fd pro danou oblast. Hranice pokud mo\u017eno kop\u00edruj\u00ed hranice mezivl\u00e1dn\u00edch dohod nebo organizac\u00ed v oblasti rybolovu. Rybolovn\u00e9 oblasti FAO se pou\u017e\u00edvaj\u00ed jako z\u00e1klad pro standardizovan\u00e9 celosv\u011btov\u00e9 ozna\u010dov\u00e1n\u00ed p\u016fvodu ryb\u00edch produkt\u016f. V r\u00e1mci t\u011bchto rybolovn\u00fdch oblast\u00ed se prov\u00e1d\u00ed dal\u0161\u00ed \u010dlen\u011bn\u00ed na ekoregiony. Nap\u0159\u00edklad rybolovn\u00e1 oblast 71 (z\u00e1padn\u00ed Tich\u00fd oce\u00e1n) zahrnuje ekoregiony Indon\u00e9sk\u00e9 mo\u0159e, Severn\u00ed, Severov\u00fdchodn\u00ed a V\u00fdchodn\u00ed st\u0159edn\u00ed Austr\u00e1lie, mo\u0159e Sulu, Celebesk\u00e9 mo\u0159e a Jiho\u010d\u00ednsk\u00e9 mo\u0159e. Tu\u0148\u00e1k pruhovan\u00fd poch\u00e1z\u00ed z t\u011bchto oblast\u00ed. Pravideln\u00e9 kontroly a porovn\u00e1v\u00e1n\u00ed vylo\u017een\u00fdch \u00falovk\u016f a reprodukuj\u00edc\u00edch se populac\u00ed v t\u011bchto regionech jsou ur\u010deny k ochran\u011b tohoto druhu.\n\nP\u0159ehled na\u0161ich rybolovn\u00fdch oblast\u00ed najdete zde <a href=\"https:\/\/paulmmueller.fantomas-staging.de\/wp-content\/uploads\/2024\/04\/PMM-Fanggebiete_DE.pdf\" target=\"_blank\" rel=\"noopener\">zde (PDF).<\/a><\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"fangmethoden-thunfisch\">Metody lovu tu\u0148\u00e1k\u016f<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Pro lov tu\u0148\u00e1ka pruhovan\u00e9ho, s n\u00edm\u017e na\u0161e spole\u010dnost obchoduje p\u0159edev\u0161\u00edm v cel\u00e9 kontinent\u00e1ln\u00ed Evrop\u011b, se pou\u017e\u00edvaj\u00ed tyto hlavn\u00ed metody rybolovu:<br>\n<br>\n<strong>Ryba\u0159en\u00ed na udici a vlasec (= POLE &amp; LINE)<\/strong><br>\nJak n\u00e1zev napov\u00edd\u00e1, ryby se lov\u00ed jednotliv\u011b pomoc\u00ed ryb\u00e1\u0159sk\u00e9ho prutu. K tomuto \u00fa\u010delu se z men\u0161\u00edch n\u00e1vnadov\u00fdch \u010dlun\u016f vypou\u0161t\u00ed ryb\u00ed n\u00e1vnada. V\u00fdhoda tohoto zp\u016fsobu lovu je z\u0159ejm\u00e1: nedoch\u00e1z\u00ed k \"vedlej\u0161\u00edm \u00falovk\u016fm\". Mno\u017estv\u00ed takto uloven\u00fdch ryb je v\u0161ak velmi omezen\u00e9, a proto je dra\u017e\u0161\u00ed.<br>\n<br>\n<strong>\u00dalovek pomoc\u00ed ko\u0161elkov\u00e9 nevodov\u00e9 s\u00edt\u011b (= Purse Seiner)<\/strong><br>\nV sou\u010dasn\u00e9 dob\u011b se jedn\u00e1 o nejb\u011b\u017en\u011bj\u0161\u00ed metodu rybolovu, p\u0159i n\u00ed\u017e se k p\u0159il\u00e1k\u00e1n\u00ed hejn pou\u017e\u00edvaj\u00ed tak\u00e9 \"za\u0159\u00edzen\u00ed na shroma\u017e\u010fov\u00e1n\u00ed ryb\" (FAD). P\u0159i t\u00e9to metod\u011b rybolovu se v\u0161ak od FAD st\u00e1le \u010dast\u011bji upou\u0161t\u00ed (jedn\u00e1 se o tzv. zbo\u017e\u00ed bez FAD).<br>\nSpole\u010dnost Paul M. M\u00fcller je \u010dlenem \"Earth Island Institute\" (EII), kter\u00fd p\u016fvodn\u011b realizoval mezin\u00e1rodn\u00ed program kontroly un\u00e1\u0161en\u00fdch s\u00edt\u00ed. Ten m\u011bl zabr\u00e1nit vedlej\u0161\u00edm \u00falovk\u016fm (p\u016fvodn\u011b delf\u00edn\u016f).<br>\n<br>\n<strong>MSC (= Marine Stewardship Council)<\/strong><br>\nTato organizace byla zalo\u017eena v roce 1997 v souvislosti s nadm\u011brn\u00fdm rybolovem v oce\u00e1nech. Jej\u00edm hlavn\u00edm c\u00edlem je ochrana celosv\u011btov\u00fdch populac\u00ed ryb. Organizace se zam\u011b\u0159uje tak\u00e9 na ochranu cel\u00e9ho ekosyst\u00e9mu obecn\u011b (potravn\u00ed \u0159et\u011bzec, ostatn\u00ed druhy ryb a pt\u00e1k\u016f a vedlej\u0161\u00ed \u00falovky). Za t\u00edmto \u00fa\u010delem prov\u00e1d\u00ed inspekce a certifikace rybolovu po cel\u00e9m sv\u011bt\u011b. Nab\u00eddka je velmi omezen\u00e1 a odpov\u00eddaj\u00edc\u00edm zp\u016fsobem drah\u00e1. Krom\u011b toho mus\u00ed m\u00edt v\u0161echny spole\u010dnosti zapojen\u00e9 do obchodu certifik\u00e1t MSC.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>G<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"gelangensbestaetigungen\">Vstupn\u00ed certifik\u00e1ty<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Od 1. ledna 2014 jsou podnikatel\u00e9 povinni m\u00edt pro ka\u017ed\u00fd v\u00fdvoz zbo\u017e\u00ed v r\u00e1mci EU (tzv. intrakomunit\u00e1rn\u00ed dod\u00e1vky) vstupn\u00ed certifik\u00e1t a archivovat jej. Finan\u010dn\u00ed \u00fa\u0159ady na to v posledn\u00ed dob\u011b kladou st\u00e1le v\u011bt\u0161\u00ed d\u016fraz a nech\u00e1vaj\u00ed si vstupn\u00ed certifik\u00e1ty p\u0159ed\u00e1vat p\u0159i da\u0148ov\u00fdch kontrol\u00e1ch.<br>\nFaktura osvobozen\u00e1 od DPH do jin\u00fdch zem\u00ed EU je opr\u00e1vn\u011bn\u00e1 a da\u0148ov\u00fdmi org\u00e1ny uznan\u00e1 pouze tehdy, pokud existuje vstupn\u00ed certifik\u00e1t s n\u00e1sleduj\u00edc\u00edmi n\u00e1le\u017eitostmi. Neexistuje v\u0161ak \u017e\u00e1dn\u00fd standardizovan\u00fd po\u017eadavek na formul\u00e1\u0159. Nyn\u00ed m\u00e1te na v\u00fdb\u011br, zda budete vystavovat samostatn\u00e9 vstupn\u00ed potvrzen\u00ed pro ka\u017edou transakci, nebo alternativn\u011b souhrnn\u00e9 potvrzen\u00ed pro transakce do jednoho \u010dtvrtlet\u00ed.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>K<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"kaeufermarkt\">Trh kupuj\u00edc\u00edch<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Takzvan\u00fd \"trh kupuj\u00edc\u00edch\" je v\u00fdsledkem klesaj\u00edc\u00edch cen na trhu. P\u0159\u00ed\u010dinou t\u00e9to situace na trhu je p\u0159ebytek nab\u00eddky, kter\u00fd vznik\u00e1, kdy\u017e nab\u00eddka roste a popt\u00e1vka z\u016fst\u00e1v\u00e1 konstantn\u00ed. Podobn\u011b existuje i trh kupuj\u00edc\u00edch, je-li p\u0159\u00ed\u010dinou deficit popt\u00e1vky, kter\u00fd vznik\u00e1, kdy\u017e popt\u00e1vka kles\u00e1 a nab\u00eddka z\u016fst\u00e1v\u00e1 konstantn\u00ed.<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"kapern-kaliber\">Kalibr Capers<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">\nUzav\u0159en\u00e9 pupeny kapary se skl\u00edzej\u00ed ru\u010dn\u011b na ja\u0159e a za syrova jsou nepo\u017eivateln\u00e9. Nejprve se jeden den melou a pot\u00e9 se nakl\u00e1daj\u00ed do slan\u00e9ho n\u00e1levu a octa.<br>\nVznik\u00e1 kyselina kaprinov\u00e1 a glykosidy ho\u0159\u010di\u010dn\u00e9ho oleje, kter\u00e9 dod\u00e1vaj\u00ed kapr\u016fm pikantn\u00ed a ko\u0159en\u011bnou chu\u0165. Kapary by m\u011bly b\u00fdt uzav\u0159en\u00e9, olivov\u00e9 a\u017e modrozelen\u00e9 barvy a co nejmen\u0161\u00ed.<br>\n<br>\nVe Francii se kapary d\u011bl\u00ed do r\u016fzn\u00fdch t\u0159\u00edd podle velikosti:<br>\n<br>\n\"Nonpareilles\" (4-7 milimetr\u016f)<br>\n\"Surfines\" (7-8 milimetr\u016f)<br>\n\"Capucines\" (8-9 milimetr\u016f)<br>\n\"Capotes\" (9-10 milimetr\u016f)<br>\n\"Fines\" (12-13 milimetr\u016f)<br>\n\"Hors calibres\" (13-15 milimetr\u016f)<br><br>\nCelosv\u011btov\u00e1 popt\u00e1vka po kaparech se pohybuje kolem 18 000 tun.<br>\n<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>M<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"mais\">Kuku\u0159ice<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Kuku\u0159ice (lat. Zea Mays) - obvykle zlato\u017elut\u00e9 zrno (existuj\u00ed i tmav\u011b \u010derven\u00e9 odr\u016fdy) z pole je potravou pro lidi i zv\u00ed\u0159ata. Kuku\u0159ice pat\u0159\u00ed do \u010deledi sladk\u00fdch trav (lat. Poaceae) a je jednou z nejd\u016fle\u017eit\u011bj\u0161\u00edch z\u00e1kladn\u00edch potravin na sv\u011bt\u011b. Tato plodina p\u016fvodn\u011b poch\u00e1z\u00ed ze St\u0159edn\u00ed Ameriky.<br>\n\nMnoh\u00e9 odr\u016fdy kuku\u0159ice maj\u00ed vysok\u00fd obsah \u0161krobu a pou\u017e\u00edvaj\u00ed se jako krmn\u00e9 plodiny. St\u00e1le \u010dast\u011bji se v\u0161ak kuku\u0159ice vyu\u017e\u00edv\u00e1 tak\u00e9 jako obnoviteln\u00e1 surovina pro v\u00fdrobu bioplynu, biopaliv nebo biomateri\u00e1l\u016f (bioplast\u016f).<br>\n\nZvl\u00e1\u0161tnost\u00ed kuku\u0159ice cukrov\u00e9 (zn\u00e1m\u00e9 tak\u00e9 jako zeleninov\u00e1 kuku\u0159ice) je, \u017ee cukr ulo\u017een\u00fd v zrnech se b\u011bhem zr\u00e1n\u00ed jen pomalu m\u011bn\u00ed na \u0161krob. To vysv\u011btluje p\u0159\u00edjemn\u011b sladkou chu\u0165 kuku\u0159i\u010dn\u00fdch zrn. Pr\u00e1v\u011b tuto chu\u0165 v kuchyni milujeme.<br>\n\nExistuje \u0161irok\u00e1 \u0161k\u00e1la odr\u016fd kuku\u0159ice, kter\u00e9 lze rozd\u011blit podle typu zrna. Z toho vypl\u00fdvaj\u00ed r\u016fzn\u00e1 pou\u017eit\u00ed: Mlet\u00e1 kuku\u0159ice se pou\u017e\u00edv\u00e1 k v\u00fdrob\u011b t\u011bsta a chleba, m\u011bkk\u00e1 kuku\u0159ice se pou\u017e\u00edv\u00e1 k v\u00fdrob\u011b tortill a tvrd\u00e1 kuku\u0159ice se pou\u017e\u00edv\u00e1 ve form\u011b kuku\u0159i\u010dn\u00e9 mouky k va\u0159en\u00ed a pe\u010den\u00ed. N\u00e1v\u0161t\u011bvn\u00edci kin a leno\u0161i si pochutn\u00e1vaj\u00ed na pufovan\u00e9 kuku\u0159ici ve form\u011b popcornu. A kuku\u0159ice se pou\u017e\u00edv\u00e1 nap\u0159\u00edklad jako grilovan\u00e1 kuku\u0159ice na klasu.<br><\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"mindesthaltbarkeitsdatum-mhd\">Datum pou\u017eitelnosti (BBD)<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">P\u0159\u00edli\u0161 mnoho potravin se vyhazuje. Jedn\u00edm z d\u016fvod\u016f je \u0161patn\u011b pochopen\u00e9 ozna\u010den\u00ed na potravin\u00e1ch: z\u00e1konem p\u0159edepsan\u00e9 datum minim\u00e1ln\u00ed trvanlivosti (BBD). T\u00e9m\u011b\u0159 polovina potravin, kter\u00e9 se vyhod\u00ed kv\u016fli pro\u0161l\u00e9mu datu minim\u00e1ln\u00ed trvanlivosti, skon\u010d\u00ed neotev\u0159en\u00e1 v ko\u0161i. To v\u0161ak nen\u00ed nutn\u00e9. Ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f bli\u017e\u0161\u00ed pohled, pe\u010dliv\u00e9 p\u0159ivon\u011bn\u00ed a d\u016fkladn\u00e9 ochutn\u00e1n\u00ed rychle odhal\u00ed, zda je potravina st\u00e1le po\u017eivateln\u00e1. Datum minim\u00e1ln\u00ed trvanlivosti je datem jakosti, nikoli datem k vyhozen\u00ed, a v N\u011bmecku je od roku 1981 z\u00e1konem vy\u017eadov\u00e1no - jako vod\u00edtko pro spot\u0159ebitele. Pro trvanlivost v\u00fdrobk\u016f je d\u016fle\u017eit\u00e9 jejich spr\u00e1vn\u00e9 skladov\u00e1n\u00ed a spr\u00e1vn\u00e1 p\u0159eprava, nap\u0159\u00edklad z obchodu do dom\u00e1cnosti spot\u0159ebitele. P\u0159i spr\u00e1vn\u00e9m skladov\u00e1n\u00ed lze v\u00fdrobky ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f konzumovat nebo p\u00edt i po uplynut\u00ed data minim\u00e1ln\u00ed trvanlivosti. Po dosa\u017een\u00ed nebo p\u0159ekro\u010den\u00ed data minim\u00e1ln\u00ed trvanlivosti m\u016f\u017ee ka\u017ed\u00fd s\u00e1m posoudit, zda je potravina je\u0161t\u011b dobr\u00e1.  Pokud jsou patrn\u00e9 zm\u011bny barvy, konzistence, v\u016fn\u011b nebo chuti, m\u011bly by se v\u00fdrobky vyhodit. U \u0161esti procent vy\u0159azen\u00fdch potravin je jako d\u016fvod k vyhozen\u00ed uvedeno p\u0159ekro\u010den\u00ed data minim\u00e1ln\u00ed trvanlivosti, z toho t\u0159etina jsou ml\u00e9\u010dn\u00e9 v\u00fdrobky. Jakmile se obal otev\u0159e, dostane se do potraviny kysl\u00edk, vlhkost nebo mikroorganismy. V d\u016fsledku toho rychleji ztr\u00e1c\u00ed \u010derstvost a trvanlivost. P\u0159esto byste m\u011bli nejprve zkontrolovat, zda je potravina st\u00e1le po\u017eivateln\u00e1. Na n\u011bkter\u00fdch v\u00fdrobc\u00edch je uvedeno, jak dlouho je lze po otev\u0159en\u00ed obalu skladovat.\nZp\u016fsob ozna\u010den\u00ed data minim\u00e1ln\u00ed trvanlivosti upravuje na\u0159\u00edzen\u00ed EU o poskytov\u00e1n\u00ed informac\u00ed o potravin\u00e1ch. V souladu s t\u00edm je povinn\u00e1 formulace \"Minim\u00e1ln\u00ed trvanlivost do...\", pokud je datum uvedeno. Pokud je datum minim\u00e1ln\u00ed trvanlivosti uvedeno bez uveden\u00ed dne, je povinn\u00e1 formulace \"Minim\u00e1ln\u00ed trvanlivost do konce...\". Datum minim\u00e1ln\u00ed trvanlivosti poskytuje nepostradateln\u00e9 vod\u00edtko p\u0159i n\u00e1kupu a skladov\u00e1n\u00ed zpracovan\u00fdch a balen\u00fdch potravin.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>P<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"pfeffer\">Pep\u0159<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Pep\u0159 nen\u00ed jen pep\u0159, jen p\u016fvod je v\u017edy stejn\u00fd: pop\u00ednav\u00e1 rostlina (\"piper nigrum\"), jej\u00ed\u017e p\u016fvodn\u00ed domov je v jihoz\u00e1padn\u00ed Indii, ale dnes se p\u011bstuje tak\u00e9 v Malajsii, Vietnamu, \u010c\u00edn\u011b, Indon\u00e9sii, Thajsku a Braz\u00edlii. V optim\u00e1ln\u00edch podm\u00ednk\u00e1ch - tepl\u00e9 tropick\u00e9 podneb\u00ed, vysok\u00e1 vlhkost a p\u016fda bohat\u00e1 na \u017eiviny - m\u016f\u017ee pep\u0159ovn\u00edk vy\u0161plhat a\u017e deset metr\u016f do korun strom\u016f a skl\u00edzet se dvakr\u00e1t ro\u010dn\u011b.<br>\nDoba sklizn\u011b obvykle spad\u00e1 do such\u00fdch klimatick\u00fdch obdob\u00ed v dan\u00e9 zemi. Vzhledem k tomu, \u017ee p\u0159i mechanick\u00e9m sb\u011bru by mohlo doj\u00edt k po\u0161kozen\u00ed bobul\u00ed, kter\u00e9 rostou v trsech, sb\u00edraj\u00ed se obvykle ru\u010dn\u011b, co\u017e je \u010dasov\u011b i finan\u010dn\u011b n\u00e1ro\u010dn\u00e9. Zdrav\u00e1 rostlina d\u00e1v\u00e1 pr\u016fm\u011brn\u00fd v\u00fdnos \u010dty\u0159i kilogramy z jedn\u00e9 sklizn\u011b. V posledn\u00edch desetilet\u00edch vzrostla celosv\u011btov\u00e1 produkce papriky na v\u00edce ne\u017e 280 000 tun ro\u010dn\u011b.<br>\nChu\u0165 papriky je p\u00e1liv\u00e1, ovocn\u00e1, kysel\u00e1, sladk\u00e1 nebo aromatick\u00e1, z\u00e1le\u017e\u00ed na p\u011bstitelsk\u00e9 oblasti, ale p\u0159edev\u0161\u00edm na dob\u011b sklizn\u011b a dal\u0161\u00edm zpracov\u00e1n\u00ed. Nezral\u00e1 zrnka pep\u0159e jsou zelen\u00e1. V t\u00e9to f\u00e1zi je lze sb\u00edrat a zpracov\u00e1vat na zelen\u00fd pep\u0159. Zelen\u00fd pep\u0159 se pou\u017e\u00edv\u00e1 nemlet\u00fd, je m\u011bkk\u00fd a m\u00e9n\u011b p\u00e1liv\u00fd ne\u017e pep\u0159 \u010dern\u00fd. Pokud se zelen\u00e9 plody nechaj\u00ed pomalu su\u0161it na slunci, fermentuj\u00ed a z\u00edskaj\u00ed sv\u016fj typick\u00fd vr\u00e1s\u010dit\u00fd vzhled a \u010dernou barvu. N\u011bkter\u00e9 bobule z\u016fst\u00e1vaj\u00ed na strom\u011b, dokud nedos\u00e1hnou zralosti a \u010derven\u00e9 barvy. Po sklizni se bu\u010f oloupou, omyj\u00ed a namo\u010d\u00ed a zpracuj\u00ed na b\u00edl\u00fd pep\u0159, nebo se su\u0161\u00ed cel\u00e9. B\u00edl\u00fd pep\u0159 m\u00e1 m\u00e9n\u011b v\u00fdraznou chu\u0165 a \u010dist\u0161\u00ed p\u00e1livost ne\u017e pep\u0159 \u010dern\u00fd. Pom\u011brn\u011b vz\u00e1cn\u00fd \u010derven\u00fd pep\u0159 se pou\u017e\u00edv\u00e1 nemlet\u00fd jako zelen\u00fd pep\u0159, ale je p\u00e1liv\u011bj\u0161\u00ed ne\u017e jeho mlad\u0161\u00ed bratr.<br><\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>R<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"ring-pull-deckel\">V\u00edko s krou\u017ekem<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">V dne\u0161n\u00ed dob\u011b nahrazuj\u00ed starom\u00f3dn\u00ed otv\u00edr\u00e1ky v\u00ed\u010dka s krou\u017ekem (zn\u00e1m\u00e1 tak\u00e9 jako v\u00ed\u010dka se snadn\u00fdm otev\u00edr\u00e1n\u00edm). Ring-pull uz\u00e1v\u011bry jsou uz\u00e1v\u011bry vyroben\u00e9 z hlin\u00edku nebo poc\u00ednovan\u00e9ho plechu, kter\u00e9 - opat\u0159en\u00e9 odtrhovac\u00edm krou\u017ekem - jsou rovn\u011b\u017e klasifikov\u00e1ny jako korunkov\u00e9 uz\u00e1v\u011bry.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>S<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"sardellen\">An\u010dovi\u010dky<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Konzervovan\u00e9 sardelov\u00e9 fil\u00e9 - v\u00fdroba je velmi slo\u017eit\u00e1 a t\u00e9m\u011b\u0159 v\u00fdhradn\u011b ru\u010dn\u00ed.<br>\n\u010cerstv\u00e9 sardelky (druh sled\u011b), kter\u00e9 jsou ka\u017ed\u00fd den dod\u00e1v\u00e1ny do tov\u00e1ren, proch\u00e1zej\u00ed dlouh\u00fdm procesem, aby se z nich stala lahodn\u00e1 pochoutka. Ryby se ihned sol\u00ed a v plastov\u00fdch n\u00e1dob\u00e1ch se p\u0159epravuj\u00ed do dal\u0161\u00ed f\u00e1ze zpracov\u00e1n\u00ed. Ryb\u00e1m se od\u0159\u00edznou hlavy, vykuchaj\u00ed se a rozt\u0159\u00edd\u00ed podle velikosti. Pot\u00e9 se opl\u00e1chne, znovu nasol\u00ed a n\u011bkolik m\u011bs\u00edc\u016f se skladuje v sudech, kde zraje p\u0159i pokojov\u00e9 teplot\u011b. Doba skladov\u00e1n\u00ed z\u00e1vis\u00ed na chuti a stravovac\u00edch zvyklostech v jednotliv\u00fdch zem\u00edch. Po vypr\u00e1zdn\u011bn\u00ed sud\u016f se ryby d\u016fkladn\u011b omyj\u00ed. \u010c\u00e1st k\u016f\u017ee se st\u00e1hne sama, zbytek se odstra\u0148uje ru\u010dn\u011b. Zbytek ryb se odst\u0159ed\u00ed ve velk\u00fdch sudech a ve\u0161ker\u00e1 voda se vypust\u00ed. Nyn\u00ed such\u00e1 t\u011bla ryb se do\u010dasn\u011b skladuj\u00ed p\u0159i teplot\u011b ni\u017e\u0161\u00ed ne\u017e 15 \u00b0C. P\u0159i dal\u0161\u00edm zpracov\u00e1n\u00ed, kdy se ryby pe\u010dliv\u011b ru\u010dn\u011b filetuj\u00ed a pln\u00ed do plechovek a sklenic, je na sm\u011bnu zam\u011bstn\u00e1no p\u0159ibli\u017en\u011b 500 p\u0159ev\u00e1\u017en\u011b \u017eensk\u00fdch pracovn\u00edk\u016f. Ka\u017ed\u00e1 konzerva a sklenice se ru\u010dn\u011b zv\u00e1\u017e\u00ed, n\u00e1doba se napln\u00ed olejem, p\u0159ilo\u017e\u00ed se v\u00ed\u010dko a mechanicky se uzav\u0159e. Plechovka nebo sklenice se umyje, vysu\u0161\u00ed, ozna\u010d\u00ed inkoustov\u00fdm tiskem, opat\u0159\u00ed etiketou a zabal\u00ed do karton\u016f. Pot\u00e9 putuje do expedi\u010dn\u00edho odd\u011blen\u00ed, odkud je odesl\u00e1na do mnoha zem\u00ed sv\u011bta.<br>\n<a href=\"https:\/\/paulmmueller.fantomas-staging.de\/wp-content\/uploads\/2023\/07\/230711_pmm_beipackszettel_sardellen.pdf\">Mimochodem: Tento produkt je konzervov\u00e1n pouze vysok\u00fdm obsahem soli a oleje.\na oleje, a proto vy\u017eaduje chlazen\u00ed. Konzervovan\u00e9 sardelov\u00e9 fil\u00e9\nv konzerv\u00e1ch se mus\u00ed skladovat a p\u0159epravovat p\u0159i teplot\u011b +5 a\u017e +12 stup\u0148\u016f Celsia.\nteplot\u011b. T\u00edm se dokonale zachov\u00e1 kvalita.<\/a>\n<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"scoville\">Scoville<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">P\u00e1livost potravin, tj. ostrost chuti, se m\u011b\u0159\u00ed ve \"Scoville\": Tato m\u011brn\u00e1 jednotka poskytuje informaci o tom, jak je potravina p\u00e1liv\u00e1, a ur\u010duje obsah kapsaicinu ve v\u00fdrobku: kapsaicin pat\u0159\u00ed do chemick\u00e9 skupiny alkaloid\u016f (organick\u00fdch chemick\u00fdch slou\u010denin obsahuj\u00edc\u00edch dus\u00edk) a z\u00edsk\u00e1v\u00e1 se z rostliny Capsicum (odr\u016fda papriky). Je to jedna z nejost\u0159ej\u0161\u00edch l\u00e1tek na sv\u011bt\u011b. Tak\u017ee: \u010d\u00edm vy\u0161\u0161\u00ed je obsah kapsaicinu, t\u00edm je paprika p\u00e1liv\u011bj\u0161\u00ed! Metoda m\u011b\u0159en\u00ed podle Scovilleho se ozna\u010duje zkratkou SHU (Scoville Heat Units) a popisuje zjistitelnou p\u00e1livost v\u00fdpo\u010dtem obsahu \u010dist\u00e9ho kapsaicinu v p\u0159\u00edslu\u0161n\u00e9m v\u00fdrobku. Do roku 2000 byla maxim\u00e1ln\u00ed hodnota definov\u00e1na jako 16 000 000 Scoville. Nap\u0159\u00edklad oby\u010dejn\u00e9 zahradn\u00ed papriky bez detekovateln\u00e9 p\u00e1livosti maj\u00ed hodnotu Scoville 0, ale Scovilleho stupnice se nyn\u00ed pohybuje od 0 do 25 000 000 - co\u017e je \u00farove\u0148 p\u00e1livosti \u010dist\u00e9ho kapsaicinu.<\/div><\/li><li class=\"letter-big\" style=\"display: list-item;\"><div>T<\/div><\/li><li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"tomaten\">Raj\u010data<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Raj\u010data pat\u0159\u00ed do \u010deledi lilkovit\u00fdch. Obecn\u00fd n\u00e1zev raj\u010de poch\u00e1z\u00ed z azt\u00e9ck\u00e9ho jazyka. Podle historie poch\u00e1z\u00ed rostlina ze St\u0159edn\u00ed a Ji\u017en\u00ed Ameriky a do Evropy byla pravd\u011bpodobn\u011b p\u0159ivezena p\u0159i objeven\u00ed Ameriky Kry\u0161tofem Kolumbem. Ve francouz\u0161tin\u011b se raj\u010dat\u016fm d\u0159\u00edve \u0159\u00edkalo \"pommes d'amour\" (jablka l\u00e1sky), proto\u017ee pr\u00fd m\u011bla afrodiziak\u00e1ln\u00ed \u00fa\u010dinky. V It\u00e1lii se tento v\u00fdraz ujal jako \"pomo d'amore\" (jablko l\u00e1sky), z n\u011bho\u017e se \u010dasem stalo pomodoro.<br>\n<br>\nRaj\u010data obsahuj\u00ed mimo jin\u00e9 vitaminy A, B a C, sod\u00edk, drasl\u00edk, ho\u0159\u010d\u00edk a kyselinu listovou. Obsahuje tak\u00e9 rostlinnou l\u00e1tku lykopen, karotenoid, kter\u00fd p\u016fsob\u00ed proti voln\u00fdm radik\u00e1l\u016fm a zabra\u0148uje oxida\u010dn\u00edmu stresu zp\u016fsoben\u00e9mu UV z\u00e1\u0159en\u00edm. Zat\u00edmco miner\u00e1ln\u00ed l\u00e1tky \u00fadajn\u011b reguluj\u00ed rovnov\u00e1hu vlhkosti poko\u017eky, vitamin A dok\u00e1\u017ee regulovat tvorbu ko\u017en\u00edho mazu a vitamin C zabra\u0148uje p\u0159ed\u010dasn\u00e9mu st\u00e1rnut\u00ed poko\u017eky. Lykopen je tak\u00e9 zodpov\u011bdn\u00fd za barvu raj\u010dat. Je zaj\u00edmav\u00e9, \u017ee vst\u0159eb\u00e1v\u00e1n\u00ed tohoto tepeln\u011b stabiln\u00edho barviva v t\u011ble je \u00fadajn\u011b lep\u0161\u00ed z va\u0159en\u00fdch nebo zpracovan\u00fdch raj\u010dat ne\u017e z raj\u010dat syrov\u00fdch. Doporu\u010duje se proto \u010dast\u011bji konzumovat va\u0159en\u00e1 raj\u010data nebo raj\u010datov\u00fd protlak. Nebo konzervovan\u00e1 raj\u010data ADRIA!<br><br>\nV\u00edce informac\u00ed o v\u00fdrobn\u00edm procesu, technick\u00fdch detailech a podrobn\u00fdch mo\u017enostech pou\u017eit\u00ed si m\u016f\u017eete p\u0159e\u010d\u00edst v na\u0161\u00ed exkluzivn\u00ed publikaci. <a class=\"link\" href=\"https:\/\/we-love-adria.com\/tomatenspezial\/\">Raj\u010datov\u00e1 specialita<\/a>.<\/div><\/li>\n<li class=\"faq-all\" style=\"margin-bottom: 35px; display: list-item;\"><span class=\"faq-keyword\" id=\"tomaten\">UPEV\u0147OVAC\u00cd PRVEK TWIST-OFF<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">\n<p>\u0160roubovac\u00ed sklenice s v\u00ed\u010dkem Twist-off je chytr\u00e1 v\u011bc: v\u00fdhodou je kr\u00e1tk\u00fd a rychl\u00fd mechanismus otev\u00edr\u00e1n\u00ed a zav\u00edr\u00e1n\u00ed. Technicky vzato se tyto twist-off uz\u00e1v\u011bry naz\u00fdvaj\u00ed va\u010dkov\u00e9 uz\u00e1v\u011bry (DIN EN ISO 9100). Sklenici s v\u00ed\u010dkem twist-off lze snadno uzav\u0159\u00edt a znovu otev\u0159\u00edt pouh\u00fdm oto\u010den\u00edm o \u010dtvrt ot\u00e1\u010dky. Tato v\u00ed\u010dka jsou tak\u00e9 p\u0159i op\u011btovn\u00e9m uzav\u0159en\u00ed velmi t\u011bsn\u00e1. Bu\u010fte v\u0161ak opatrn\u00ed: v\u00ed\u010dko twist-off se nesm\u00ed p\u0159\u00edli\u0161 ut\u00e1hnout.<\/p>\n\n<p>Speci\u00e1ln\u011b vyroben\u00e9 n\u00e1doby nemaj\u00ed obvodov\u00fd z\u00e1vit, ale jsou opat\u0159eny kor\u00e1lky. Na v\u00ed\u010dku jsou um\u00edst\u011bny v\u00fdstupky ve tvaru nosu (va\u010dky), kter\u00e9 se na n\u011b p\u0159ichyt\u00ed. Vysok\u00e9 nap\u011bt\u00ed pru\u017einy mezi va\u010dkou a v\u00fdstupky na sklenici zaji\u0161\u0165uje bezpe\u010dn\u00e9 uzav\u0159en\u00ed. Tento typ v\u00ed\u010dka je obvykle vyroben z poc\u00ednovan\u00e9ho plechu a nat\u0159en barvou, s t\u011bsn\u011bn\u00edm na vnit\u0159n\u00ed stran\u011b v\u00ed\u010dka. Spole\u010dnost Paul M. M\u00fcller nab\u00edz\u00ed tyto praktick\u00e9 uz\u00e1v\u011bry nap\u0159. pro kapary v kulat\u00fdch sklenic\u00edch o objemu 720 ml, ale tak\u00e9 pro chilli papri\u010dky, olivy nebo baby kuku\u0159ici v r\u016fzn\u00fdch velikostech sklenic. T\u00edm je zaji\u0161t\u011bna \u00fa\u010dinnost a \u010derstvost v profesion\u00e1ln\u00ed kuchyni.<\/p>\n<\/div><\/li>\n<li class=\"letter-big\" style=\"display: list-item;\"><div>V<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"verbrauchsdatum\">Datum spot\u0159eby<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Datum spot\u0159eby se li\u0161\u00ed od data minim\u00e1ln\u00ed trvanlivosti. Na potravin\u00e1ch podl\u00e9haj\u00edc\u00edch rychl\u00e9 zk\u00e1ze je naps\u00e1no \"Spot\u0159ebujte do...\" a je tak\u00e9 my\u0161leno doslova: po uplynut\u00ed data spot\u0159eby se potravina ji\u017e nesm\u00ed prod\u00e1vat, ale mus\u00ed se skute\u010dn\u011b zlikvidovat. Datum pou\u017eitelnosti a datum minim\u00e1ln\u00ed trvanlivosti by se proto nem\u011bly zam\u011b\u0148ovat. Na rozd\u00edl od data minim\u00e1ln\u00ed trvanlivosti datum pou\u017eitelnosti ud\u00e1v\u00e1 p\u0159esn\u00e9 datum, do kter\u00e9ho lze potravinu spot\u0159ebovat. Potraviny podl\u00e9haj\u00edc\u00ed rychl\u00e9 zk\u00e1ze, jako je nap\u0159\u00edklad mlet\u00e9 maso a \u010derstv\u00e9 dr\u016fbe\u017e\u00ed maso, mohou b\u00fdt zka\u017eeny z\u00e1rodky a b\u00fdt zdrav\u00ed \u0161kodliv\u00e9, ani\u017e by to spot\u0159ebitel vn\u00edmal vlastn\u00edmi smysly. Tyto potraviny mus\u00ed b\u00fdt ozna\u010deny datem pou\u017eitelnosti. Rovn\u011b\u017e je nezbytn\u00e9 dodr\u017eovat stanoven\u00e9 podm\u00ednky skladov\u00e1n\u00ed a zachovat chladic\u00ed \u0159et\u011bzec b\u011bhem p\u0159epravy z obchodu do dom\u00e1cnosti. V\u00fdrobky po datu spot\u0159eby by se ji\u017e nem\u011bly konzumovat!<br>\n<br>\nDotazy na spot\u0159ebitelsk\u00e1 centra ukazuj\u00ed, \u017ee \u010dasto panuje nejistota ohledn\u011b v\u00fdznamu data minim\u00e1ln\u00ed trvanlivosti: n\u011bkte\u0159\u00ed spot\u0159ebitel\u00e9 ztoto\u017e\u0148uj\u00ed datum minim\u00e1ln\u00ed trvanlivosti s datem pou\u017eitelnosti a vykl\u00e1daj\u00ed si ho jako \"datum spot\u0159eby\". Podle n\u00e1zoru spot\u0159ebitelsk\u00fdch center by m\u011bly b\u00fdt v\u0161echny prvky ozna\u010dov\u00e1n\u00ed, a tedy i datum minim\u00e1ln\u00ed trvanlivosti, pro spot\u0159ebitele snadno srozumiteln\u00e9. Je tomu tak proto, \u017ee datum minim\u00e1ln\u00ed trvanlivosti na v\u00fdrobc\u00edch je \u010dasto t\u011b\u017eko k nalezen\u00ed, je zakryt\u00e9 nebo \u0161patn\u011b \u010diteln\u00e9. V d\u016fsledku toho si n\u011bkte\u0159\u00ed spot\u0159ebitel\u00e9 uv\u011bdom\u00ed kr\u00e1tkou dobu trvanlivosti potravin\u00e1\u0159sk\u00e9ho v\u00fdrobku a\u017e po jeho zakoupen\u00ed. Jsou tak klam\u00e1ni ohledn\u011b kvality potravin s ohledem na st\u00e1\u0159\u00ed v\u00fdrobku, st\u011b\u017euje si spot\u0159ebitelsk\u00e9 poradensk\u00e9 centrum.<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"verkaeufermarkt\">Prodejn\u00ed trh<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Takzvan\u00fd \"trh prod\u00e1vaj\u00edc\u00edho\" popisuje situaci na trhu, kdy ceny rostou. P\u0159\u00ed\u010dinou trhu prod\u00e1vaj\u00edc\u00edho je deficit nab\u00eddky, kter\u00fd vznik\u00e1, kdy\u017e nab\u00eddka kles\u00e1 a popt\u00e1vka z\u016fst\u00e1v\u00e1 konstantn\u00ed. Je v\u0161ak tak\u00e9 mo\u017en\u00e9, \u017ee dojde k p\u0159ebytku popt\u00e1vky, kter\u00fd vznik\u00e1, kdy\u017e popt\u00e1vka roste a nab\u00eddka z\u016fst\u00e1v\u00e1 konstantn\u00ed. To se tak\u00e9 ozna\u010duje jako trh prod\u00e1vaj\u00edc\u00edho.<\/div><\/li><li class=\"faq-all\" style=\"display: list-item;\"><span class=\"faq-keyword\" id=\"verpackungsgesetz\">Z\u00e1kon o obalech<i class=\"fa fa-angle-down\"><\/i><\/span><div class=\"faq-inhalt\" style=\"display: none;\">Ji\u017e v roce 2018 je toho hodn\u011b, co je t\u0159eba zv\u00e1\u017eit. Od 1. ledna 2019 nahrad\u00ed vyhl\u00e1\u0161ku o obalech nov\u00fd z\u00e1kon o obalech. Nejen\u017ee bude vy\u017eadov\u00e1na v\u00fdrazn\u011b vy\u0161\u0161\u00ed m\u00edra recyklace, ale bude tak\u00e9 z\u0159\u00edzen nov\u00fd centr\u00e1ln\u00ed \u00fa\u0159ad. V\u0161ichni p\u016fvodn\u00ed distributo\u0159i, jako jsou v\u00fdrobci, maloobchodn\u00edci a dovozci, pak budou muset b\u00fdt povinn\u011b registrov\u00e1ni u nov\u011b vytvo\u0159en\u00e9 centr\u00e1ln\u00ed agentury. Registrovan\u00ed prvotn\u00ed distributo\u0159i budou zve\u0159ejn\u011bni na internetu. D\u00edky tomu bude soukrom\u00fdm i komer\u010dn\u00edm z\u00e1kazn\u00edk\u016fm jasn\u00e9, zda dodavatel\u00e9 nebo konkurenti pln\u00ed sv\u00e9 z\u00e1konn\u00e9 povinnosti a \u00fa\u010dastn\u00ed se du\u00e1ln\u00edho syst\u00e9mu. Registrace mus\u00ed samoz\u0159ejm\u011b prob\u011bhnout ji\u017e v roce 2018, aby bylo mo\u017en\u00e9 uv\u00e1d\u011bt balen\u00e9 zbo\u017e\u00ed na n\u011bmeck\u00fd trh od 1. ledna 2019. Krom\u011b toho mus\u00ed v\u0161ichni distributo\u0159i hl\u00e1sit sv\u00e1 mno\u017estv\u00ed \u00fast\u0159edn\u00ed agentu\u0159e. Prohl\u00e1\u0161en\u00ed o \u00faplnosti za rok 2018 mus\u00ed b\u00fdt ji\u017e p\u0159edlo\u017eeno \u00fast\u0159edn\u00ed agentu\u0159e, kter\u00e9 mus\u00ed du\u00e1ln\u00ed syst\u00e9my hl\u00e1sit i mno\u017estv\u00ed. Tato konsolidace \u00fadaj\u016f v\u00fdrazn\u011b zjednodu\u0161\u00ed proces ov\u011b\u0159ov\u00e1n\u00ed.<\/div><\/li><\/ul><\/div><\/div><\/div>\n\t\n\n\n<script type=\"text\/javascript\">\n\n\njQuery(document).ready(function($){\n    \n\t\t\/\/ Suchfeld\n\t\t$(document).ready(function(){\n\t\t  $(\"#myInput\").on(\"keyup\", function() {\n\t\t\tvar value = $(this).val().toLowerCase();\n\t\t\t$(\"#glossar li\").filter(function() {\n\t\t\t  $(this).toggle($(this).text().toLowerCase().indexOf(value) > -1);\n\t\t\t});\n\t\t  });\n\n\t\t\/\/ Clear Button\n\t\t $(\"#clear-input\").click( function() {\n\t\t\t $( \"#myInput\" ).val(\"\");\n\t\t\tvar value = $(this).val().toLowerCase();\n\t\t\t$(\"#glossar li\").filter(function() {\n\t\t\t  $(this).toggle($(this).text().toLowerCase().indexOf(value) > -1);\n\t\t\t});\n\t\t  });\n\n\n\t\t\/\/ ALL Buttonclick\n\t\t $(\".letter-all\").click( function() {\n\t\t\tvar value = \"\";\n\t\t\t$(\"#glossar li\").filter(function() {\n\t\t\t  $(this).toggle($(this).text().toLowerCase().indexOf(value) > -1);\n\t\t\t});\n\t\t  });\t\t\n\n\t\t\/\/ Single Letter Click\n\t\t$(\".letter-click\").click( function() {\n\t\t\tvar value = $(this).html().toLowerCase();\n\t\t\t$(\"#glossar li\").filter(function() {\n\t\t\t\tvar inhalt = $(this).text().toLowerCase();\n\t\t\t\tvar inhaltKurz = inhalt.substr(0, 1);\n\t\t\t\t$(this).toggle(inhaltKurz.indexOf(value) > -1);\n\t\t\t});\n\t\t  });\t\t\n\n\t\t});\n\n\t\t\/\/ Toggle Glossar Points\n\t\t$(document).ready(function(){\n\t\t  $(\".faq-keyword\").click(function() {\n\t\t\t$(this).toggleClass(\"open\");\n\t\t\t$accordion_content = $(this).next(\".faq-inhalt\");\n\t\t\t$(\".faq-inhalt\").not($accordion_content).slideUp();\n\t\t\t$(\".faq-inhalt\").not($accordion_content).prev(\".faq-keyword\").removeClass(\"open\");\n\t\t\t$accordion_content.stop(true, true).slideToggle(400);\n\t\t  });\n\t\t  \n\t\t  if(window.location.hash) {\n\t\t      var hash = window.location.hash;\n\t\t\t$(window.location.hash).toggleClass(\"open\");\n\t\t\t$accordion_content = $(window.location.hash).next(\".faq-inhalt\");\n\t\t\t$(\".faq-inhalt\").not($accordion_content).slideUp();\n\t\t\t$(\".faq-inhalt\").not($accordion_content).prev(\".faq-keyword\").removeClass(\"open\");\n\t\t\t$accordion_content.stop(true, true).slideToggle(400);\n\t\t\t\n\t\t\t$(\".faq-keyword.open\").attr('id', 'actual');\n\n\t\t\tdocument.getElementById('actual').scrollIntoView({\n                behavior: 'auto',\n                block: 'center',\n                inline: 'center'\n            });\n            $('#actual').removeAttr('id');\n\t\t\t}\n\n\n\t\t});\n\t\t\n\t\t\/\/ Gr\u00f6\u00dfen\u00fcberpr\u00fcfung wegen Trennstrich\n\t\t$( document ).ready(function() {\n\t\t\t\n\t\t\t\/\/var x = $( \".faq-outer .wpb_column:first-child\" ).height();\n\t\t\t\/\/$( \".faq-outer .wpb_column:last-child\" ).css(\"min-height\", x);\n\t\t\t\n\t\t\t\n\t\t\t$( \"li.letter-big\" ).prev().css( \"margin-bottom\", \"35px\" );\n\t\t\t\n\t\t});\n  });\n<\/script>\t\n\n\t\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Glos\u00e1\u0159 Zde naleznete zaj\u00edmav\u00e9, p\u0159ekvapiv\u00e9, pou\u010dn\u00e9 a vzru\u0161uj\u00edc\u00ed poznatky z na\u0161ich hlubok\u00fdch odborn\u00fdch znalost\u00ed o dovozu ovoce a zeleniny. Najdete zde vysv\u011btlen\u00ed mnoha term\u00edn\u016f, technick\u00fdch v\u00fdraz\u016f a specifikac\u00ed na\u0161eho odv\u011btv\u00ed. V\u0160E A B C D E F G H I J K L M N O P Q R S T U [...]<\/p>","protected":false},"author":1,"featured_media":0,"parent":1267,"menu_order":37,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-12164","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Glossar - Paul M. M\u00fcller<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/paulmmueller.fantomas-staging.de\/cs\/znat\/glosar\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Glossar - Paul M. M\u00fcller\" \/>\n<meta property=\"og:description\" content=\"Glossar Hier gibt es interessantes \u00fcberraschendes erhellendes spannendes Wissen Profitieren Sie von unserem profunden Fachwissen zum Thema Import von Gem\u00fcse und Fr\u00fcchten. Hier finden Sie viele Begrifflichkeiten, Fachausdr\u00fccke und Spezifikationen unserer Branche erkl\u00e4rt. ALLE A B C D E F G H I J K L M N O P Q R S T U [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/paulmmueller.fantomas-staging.de\/cs\/znat\/glosar\/\" \/>\n<meta property=\"og:site_name\" content=\"Paul M. 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