Ingredient list

Glucose, commonly known as dextrose or grape sugar, is a simple sugar naturally found in fruit, honey and the human body. Unlike sucrose (table sugar), glucose is less sweet and can be absorbed by the body directly without digestion. In the kitchen, it is used in confectionery, sports drinks, baked goods and as a natural sweetener. In tablet or powder form, it is also used to make energy bars and homemade sports gels. It is most commonly sold as a powder or in tablet form. It has a relatively high glycaemic index, so it should be consumed in moderation as part of a balanced diet.

Glukopur is a brand name for powdered glucose (dextrose) derived from corn or wheat starch. It is less sweet than regular sucrose (approximately 70-75% of the sweetness), but is absorbed into the bloodstream more quickly. In the kitchen, it is primarily used in confectionery and ice cream making, it helps lower the freezing point, resulting in creamier ice creams and sorbets. It is also used in baking, chocolate production, and glazes, where it improves texture and extends shelf life. Glukopur is especially popular among professional pastry chefs and in home preparation of frozen desserts.

Gluten-free bread mix is a specially formulated blend of flours and other ingredients designed for baking bread without gluten. It typically contains rice, corn or buckwheat flour, starches and binding agents such as xanthan gum or psyllium, which replace the role of gluten in traditional baking. The resulting bread has a firm texture, pleasant taste and is suitable for people with coeliac disease or gluten intolerance. Preparation is straightforward, simply add water, oil, yeast and bake. It is a popular choice among home bakers and professional pastry chefs who want to offer gluten-free alternatives to classic baked goods.

Gluten-free flour is a collective term for flours made from grains and ingredients that naturally contain no gluten. This includes rice flour, corn flour, buckwheat flour, tapioca flour and amaranth flour. Each type has different properties, rice flour is neutral and light, buckwheat has a more pronounced nutty flavour, and corn flour gives a golden colour to baked goods. In the kitchen, these flours are used for baking bread, cakes, pancakes and savoury dishes. Because they lack gluten, binding agents such as xanthan gum or eggs are often needed to improve dough cohesion. They are an essential part of a gluten-free diet.

Gnocchi are traditional Italian dumplings most commonly made from boiled potatoes, flour, and egg. Their origins trace back to northern Italy, where they are a beloved alternative to pasta. They have a soft, slightly chewy texture and a mild, neutral flavour that makes them excellent at absorbing a wide variety of sauces, from classic tomato and creamy sauces to pesto or spinach and gorgonzola. They are cooked in salted boiling water, much like pasta, and are ready when they float to the surface. Variations include spinach, beetroot, or polenta gnocchi. They are available fresh, refrigerated, and dried.

Goat cheese is produced from goat's milk and is characterized by its distinctive tangy, slightly earthy flavor that sets it apart from cow's milk cheeses. It comes in many forms, ranging from fresh soft cheese to semi-hard varieties and aged hard cheeses. The fresh type is excellent in salads with arugula or beetroot, baked into warm dishes, or spread on bread. It pairs beautifully with honey, nuts, and dried fruit. Goat's milk contains smaller fat globules than cow's milk, making the cheese easier to digest. Goat cheese is a good source of calcium, protein, and B vitamins.

Goat horn beans are long, flat or slightly curved bean pods that resemble horns in shape, which gives them their name. They are a traditional variety grown mainly in the Balkans and the Mediterranean region, prized for their bold flavor and firm texture that holds up well during cooking. They are most often prepared by braising with tomatoes, garlic, and olive oil, but also work well in soups, stews, and baked dishes. Before cooking, it is advisable to remove the fibrous strings along the sides of the pods. They are a good source of plant-based protein, fiber, and B vitamins. During the season they are sold fresh. outside the season they are available frozen or canned.

Goose is a traditional poultry bird featuring distinctly aromatic, dark red meat and a generous layer of subcutaneous fat. In Central European cuisine, it holds a firm place as a festive dish, roast goose with cabbage and dumplings is an iconic autumn and Christmas table centrepiece. Goose fat is collected and used as an excellent cooking fat for roasting and sautéing. The meat is juicy with an intense flavour, and it lends itself beautifully to slow roasting in the oven as well as confit cooking. Goose stock makes a superb base for soups. Goose is rich in protein, iron, and B vitamins.

Goose breast is one of the most prized cuts of the bird, a large, muscular piece of dark meat with a characteristic layer of fat beneath the skin. When prepared correctly, it is wonderfully juicy with an intense, mildly gamey flavour. It is most commonly slow-roasted in the oven, prepared as confit in goose fat, or smoked. Crispy skin can be achieved by first searing skin-side down in a dry pan. It pairs superbly with sauerkraut, red onion, red berry fruits, or refined sauces. Rich in protein, iron, and B vitamins, it also contains beneficial monounsaturated fats.

Husí sádlo je vyškvařený tuk získaný z hus, široce používaný ve středoevropské a francouzské kuchyni. Delikátní, mírně sladká chuť a nižší bod tání než sádlo z něj činí měkký a snadno roztíratelný tuk při pokojové teplotě. Ideální je pro smažení, pečení a dušení, přičemž obzvlášť se hodí na přípravu drůbeže, brambor nebo zeleniny, čímž dodává bohatou zlatavou kůrku a hloubku chuti. Tradičně se také natírá na chléb s cibulí a solí. Díky obsahu nenasycených mastných kyselin je považováno za zdravější alternativu k vepřovému sádlu. V klasické francouzské kuchyni je to nezbytný tuk pro kachní a husí konfit.

Goose legs are juicy and flavourful cuts of poultry that are a favourite ingredient in traditional Central European, German and French cuisine. The meat is dark, fairly fatty and incredibly tender when prepared correctly. They are most commonly slow-roasted in the oven, where they develop a crispy skin and fall-off-the-bone tenderness. They are also ideal for confit, slow cooking in their own fat ensures exceptional juiciness and extended shelf life. Goose legs pair beautifully with classic sides such as dumplings, braised cabbage or roasted potatoes. They are especially popular during the autumn and winter months, when geese are at their most flavourful.