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Karamelmasse zur Bonbonherstellung
Verrühren der Bonbon-Karamelmasse
websize photograph
Titel: Einarbeitung von Farbstoffen in die Bonbon-Karamelmasse

In der Bonbonkocherei Hermann Hinrichs in Eckernförde.


Nun werden neben dem Zucker Farbe und Geschmacksstoffe hinzugefügt.

Schlüsselwörter: Zucker, Karamel, Tisch, Bonbonherstellung
Image sizes: 3456*2304px, 2819kb
Origin: Originally a digital image, with postprocessing
Date/Time: 20090712-111150
Camera: Canon EOS 350D DIGITAL
Iso: 400
Speed: 1/20s
Aperture: F5.6
Focal length: 70.0mm
Aperture: 112mm
Destination coordinates;WGS84 LONG 9.83674943447°, LAT 54.4739404325°
Author: André M. Winter
Photo copyright: This photograph is copyrighted (©) by André M. Winter and others. A free permissions for re-use may be given for non-commercial purposes. Commercial use requires a license. Contact André M. Winter for any kind of use. This extended copyright notice applies in all cases. Infringements always will be persecuted worldwide. Legal court: Innsbruck, Austria, E.U.
Text copyright: Description texts and meta data are covered by the GNU Free Documentation License (GFDL). Any re-use requires the URL and the author(s) of this document to be named in.
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