SALCO SNG600, Инструкция и рецепты

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ENGLISH
Put the heating pot put in the heating base and switch on.
Warm up the waters and honey in the heating pot. Add syrup with
your favourite taste.
Stir the water with the gelatin and give this to the remaining
ingredients in the heating pot. Stir further until the gelatin has
completely solved.
Rinse the forms briefly with cold water.
Fill the mixture carefully in the little forms and put these several
hours in the fridge until they become firm.
Switch on the heating appliance.
Give water and sugar in the heating pot for warming up and
dissolving. Add the wine and the instant drink powder. Stir the
gelatin with water and add this to the other ingredients
Keep on stirring until the gelatin has resolved. Rinse the little
motive forms and fill the mixture.
Put the little forms 2-3 hours in the fridge.
Cut the gelatin in stripe and lay these 10 minutes in 30ml water.
Heat up the rest of the water together with the sugar. Add the
honey and stir.
Add afterwards the gelatin and heat up this. Then you add the
lemon aroma and the food colour and mix this.
Fill the mixture in the forms and make this in approx. 1-2 hours in
the fridge firmly.
For the big bear take the double amount!
TIP: The longer the little elastic bears cool, the better they taste!
TIP: Take your favorite juice, instead of waters.
RECIPES
Making sweet or sour gummy creatures is easy and fun for the whole family! In addition to
traditional gummy candies, you can also make your own nutritious gummy vitamins or or
energy-boosting gummies with electrolytes!
NOTE: The capacity of your GUMMY CANDY MAKER is approximately 1 cup.
The Giant Bear Mold has a capacity of 2 cups. To use the below recipes with the Giant Bear
Mold, double the contents and place the mold in the freezer.
GUMMY BEARS WITH SUGAR OR HONEY (enough for two little motive forms)
GUMMY BEARS WITH WINE (NOT SUITABLE FOR CHILDREN)
(enough for two little motive forms)
GUMMY BEARS WITH ACACIA HONEY (enough for two little motive forms)
• 20 g of water
• 30 g of honey or sugar
• 50 g of syrup (woodruff
/ strawberry / cherry /
raspberry)
• 20 g of water
• 24 g of immediate
gelatin
• 16 g of water
• 40 g of sugar
• 50 g wine
• 1 tablespoon instant
drink powder raspberry
• 20 g of water
• 20 g of immediate
gelatin
• 6-8 sheet gelatins
(according to desired
firmness)
• Approx. 75ml water
• 30 g of sugar
• 2TL acacia honey
• 10-12 drops of lemon
aroma
• Approx. 5 drops of food
colour
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