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Classification: 50110700 [AGY207002]

Preferred name 50-11-07 Küchensieb (Wohnen)
Definition In der Küche werden grob- und feinmaschige Siebe zum Seihen und Durchstreichenverwendet, d. h. für die grobe Trennung von festen und flüssigen Stoffen - Abgießen von Gargut, Abpressen von Käsebruch, Herstellung von Quark -, für die Reinigung flüssiger - Brühen, Saucen, Suppen- , cremiger - Pürees, Farcen, Flammeris - oder pulvriger Substanzen - Mehl, Puderzucker, Kakaopulver - von Fremdkörpern oder Verklumpungen sowie für das Zermusen gegarten Obsts und Gemüses
IRDI 0173-1#01-AGY207#002
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