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ZDF Enterprises Boards 'Ku'damm 63,' the Latest Instalment from the Hit Miniseries Franchise (EXCLUSIVE)

ZDF Enterprises Boards Ku damm 63, the Latest Instalment from the Hit Miniseries Franchise (EXCLUSIVE)
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Germany’s ZDF Enterprises has acquired global distribution rights to three-part period drama “Ku’damm 63,” the third instalment in one of ZDFE’s best-selling franchises, which has been licensed to more than 30 broadcasters around the globe.
Produced by UFA Fiction for German public broadcaster ZDF and made up of three 90-minute episodes, the miniseries will be presented shortly to select buyers.
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Set to premiere on ZDF on March 21, 22 and 24, airing at a peak primetime time of 8.15 p.m., “Ku’damm 63” marks a followup to “Ku’damm 56,” which premiered on ZDF in 2016, reaching up to 6.35 million viewers and a 19.6% market share, and “Ku’damm 59,” which bowed in March 2018. ....

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Detailed text transcripts for TV channel - DW - 20190224:17:39:00

Has become very sense in its ways very musty it hasn t changed at all but now it s starting to move among other things french cuisine is ninety reinventing the classics and it ll new a fresher and lighter and allowing entirely new influences about this that i mean. how do you let s let drops by helga a viennese start up health is short for healthy algae. and here it is the ultimate green food. she has seeds both bilk and dry chlorella algae are mixed together to make a pudding. it s a wonderful combination. tend to the really opens up a world of flavor totally different from the dr varieties we know from asia i can well imagine using this. first of. the next snack is spicy or ....

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Detailed text transcripts for TV channel - DW - 20190223:04:39:00

A difference now cockle valens accompanied by falafel and cous cous instead of the usual potato side dishes. hunting for crunch because it has become very sense in its ways very musty it hasn t changed at all but now it s starting to move among other things french cuisine is ninety reinventing the classics a little new a fresher and lighter and allowing entirely new influences of noir to survive. honey let s learn drops by helga a viennese start up healthy short for healthy algae. and here it is the ultimate green food. she has seeds owed milk and dried chlorella algae are mixed together to make a pudding. it s a wonderful combination. tend to be really opens up a world of flavor totally different from the dried varieties we know from asia i ....

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Detailed text transcripts for TV channel - DW - 20190221:23:54:00

He said i was given to french cuisine is very old very musty it hasn t changed much at all but now it s starting to move among other things french cuisine is lovingly reinventing the classics a little new or fresh or lighter allowing for entirely new influences. shows is another of her top trends. feelings stop shop helga. here she tries chia seeds. milk and dried chlorella alkie combine to form a putting. sunni community is a wonderful combination tend to al the really opens up a world of flavor totally different from the dried varieties we know from asia i can well imagine using this. good taste tree in vienna as the name implies is somewhere patrons can try out new products before buying them other long ....

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Detailed text transcripts for TV channel - DW - 20180919:09:35:00

Slogan. editor in chief helga knitted bag is banking on hyper local news it sells best on the net already half of his subscribers do all their reading digitally and pay for the privilege or through soon enough we ll be able to finance our journalism slowly through subscriptions your mom. the norwegian newspapers are encouraging their babies to go online this saves delivery costs in this big sparsely populated country your own son is seventy three and has two digital newspaper subscriptions. i stayed home for. they had read this paper on my tablet every night before i go to bed i say. they did this you say that way i m ahead of the pack in the morning and i said something nice for the league you ve heard it said you don t read the printed newspaper i. know very ....

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