Superjuicing

Techniques & Methods

Verwendung von Zitronensäure und Zitrusschalen, um 6- bis 8-mal mehr Saft zu gewinnen als beim traditionellen Entsaften. Die Säure löst die Zellwände in der Schale auf und setzt pektingebundene Flüssigkeit frei. Von Nickle Morris entwickelt.

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