{"id":605,"date":"2021-03-11T09:00:31","date_gmt":"2021-03-11T08:00:31","guid":{"rendered":"https:\/\/www.marcelpaa-shop.com\/product\/invertzucker-100-g\/"},"modified":"2024-02-11T12:06:49","modified_gmt":"2024-02-11T11:06:49","slug":"invertzucker-100-g","status":"publish","type":"product","link":"https:\/\/www.marcelpaa-shop.com\/produkt\/invertzucker-100-g\/","title":{"rendered":"Invertzucker 100 g"},"content":{"rendered":"<p><iframe title=\"Frozen Joghurt Himbeer Sticks - Eiscreme GELATO NOBILE KURS - Back Academy neuer Kurs\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/p9HuYaoPYWI?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/www.marcelpaa-shop.com\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p>Invertzucker besteht aus Frucht- und Traubenzucker, der durch Umwandlung von Kristallzucker (Sacharose) entstanden ist. Invertzucker hat den Vorteil, dass er nicht mehr kristallisiert. Daher ideal im den Einsatz f\u00fcr Sorbets, Eiscremen und Lik\u00f6re. Invertzucker ist 1.3 mal s\u00fcsser als Haushaltszucker und sollte nicht \u00fcber 30\u00b0C erhitzt werden (Produkt schmilzt sonst). In unserem Kurs \u201e<span style=\"color: #27afb1;\"><strong><a style=\"color: #27afb1;\" href=\"https:\/\/www.back-academy.ch\/produkt\/eiscreme-gelato-kurs\/\" target=\"_blank\" rel=\"noopener\">EISCREME \u2013 GELATO KURS<\/a><\/strong><\/span>\u201c erf\u00e4hrst Du mehr \u00fcber die Herstellung von hausgemachtem Eis.<\/p>\n<p><strong>Gebrauchshinweise<\/strong><\/p>\n<p>Nicht \u00fcber 30\u00b0C erhitzen! (Produkt schmilzt sonst)<\/p>\n<p><strong>Wichtige Hinweise<\/strong><\/p>\n<p>Trockensubstanz: 80%, Invertzucker-Anteil: &gt;97%<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Invertzucker besteht aus Frucht- und Traubenzucker, der durch Umwandlung von Kristallzucker (Sacharose) entstanden ist.<\/p>\n","protected":false},"featured_media":6185,"comment_status":"open","ping_status":"closed","template":"","meta":[],"labels":[],"product_cat":[145],"product_tag":[],"giftcard-category":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.0) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Invertzucker 100 g - Marcel Paa \u2013 Shop Deutschland<\/title>\n<meta name=\"description\" content=\"Invertzucker besteht aus Frucht- und Traubenzucker, der durch Umwandlung von Kristallzucker (Sacharose) entstanden ist. Invertzucker hat den Vorteil, dass er nicht mehr kristallisiert. Daher ideal im den Einsatz f\u00fcr Sorbets, Eiscremen und Lik\u00f6re.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.marcelpaa-shop.com\/produkt\/invertzucker-100-g\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Invertzucker 100 g\" \/>\n<meta property=\"og:description\" content=\"Invertzucker besteht aus Frucht- und Traubenzucker, der durch Umwandlung von Kristallzucker (Sacharose) entstanden ist. Invertzucker hat den Vorteil, dass er nicht mehr kristallisiert. 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