Gaois

Similar terms:

This is a static copy of data that is exported from IATE on an occasional basis. It should not be assumed that information provided about an entry here will always correspond to the current version of the entry in IATE. That current version can be checked by clicking on the link on the upper right hand side of each entry. More information »

2 results

  1. AGRI-FOODSTUFFS|beverages and sugar|sugar · AGRICULTURE, FORESTRY AND FISHERIES

    #532208

    IATE #790414
    candaí Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Context ‘Candaí ar a bhfuil dianbhlas; meáchan in aghaidh an chandaí nach mó ná 1g.’ Reference Togra leasaithe le haghaidh Rialacháin maidir le blastáin agus comhábhair áirithe bia ina bhfuil airíonna blaistithe agus atá le húsáid i mbianna agus ar bhianna agus lena leasaítear Rialachán (CEE) Uimh. 1576/89 ón gComhairle, Rialachán (CEE) Uimh. 1601/91 ón gComhairle, Rialachán (CE) Uimh. 2232/96 agus Treoir 2000/13/CE, CELEX:52007PC0671/GA
    candaí siúcra Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Kandis | Zuckerkand | Kandiszucker
    de
    Definition durch sehr langsame Kristallisation aus Raffinadelösungen gewonnener, besonders großer Zuckerkristall Reference Lebensmittel-Lexikon: http://www.lebensmittellexikon.de/k0002070.php [13.7.2009]
    Comment Es gibt braunen und weißen Kandis; der braune Kandis erhält seine Farbe durch Karamelisierungsprodukte (Zuckerkulör oder Karamel); DIV: cba, 26.08.2005
    candy | sugar candy
    en
    Definition large crystals of sugar obtained by repeated boiling and slow evaporation of highly purified sugar syrup Reference Concise Oxford Dictionary; sugarontheweb http://www.sugarontheweb.com/idsucre.php?ssrubr=7&contenu=14 (13/7/2006)
    candi | sucre candi
    fr
    Comment "De betterave ou de canne, le sucre candi résulte de la cristallisation, pendant 10 à 12 jours, d’un sirop très pur concentré et chaud. Le sirop est ensuite mis à refroidir lentement à température ambiante. C’est la caramélisation qui lui donne sa jolie couleur brune." [CEDUS, http://www.lesucre.com/site/idsucre.php?ssrubr=7&contenu=22 (14/07/2005) ]