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English to Polish translations [PRO]
Tech/Engineering - Agriculture / cocoa bean processing | | English term or phrase: hammy | CMAA specifies that hammy or smoky cocoas are not deliverable.
Fragment wymagań dla ziarna kakaowego.
CMAA - organizacja wytwórców produktow z kakao.
smoky = z zapachem dymu |
| | | kakao o "szynkowym" smaku (nieprawidlowo sfermentowane) | Explanation:
chyba tu wlasnie chodzi o doslownosc: "hammy" opisuje smak, ktory powstaje z powodu nieprawidlowej fermentacji ziaren (porownuj "fishy"/"earthy"):
The main flavours designated as "off" or "foreign" in natural (that is non-deodorised) butters are smoke; thought to derive from poor control artificial drying and or fermentation; hammy; derived from poor fermentation; musty; derived from mould growth due to inadequate drying; hessian, thought to be due to storage of damp beans in hessian sacks and/or poor fermentation; acidic and bitter, usually attributed to genetic type and or poor fermentation. Other off/foreign flavours which have been reported include fishy, silage, earthy, phenolic, burnt, rancid, oxidised, acrid - the list is almost endless but most can be traced to one or more of the contributing factors outlined. |
| Selected response from:
Daniel Sax
Local time: 18:49
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35 mins confidence:   kakao o "szynkowym" smaku (nieprawidlowo sfermentowane)
Explanation:
chyba tu wlasnie chodzi o doslownosc: "hammy" opisuje smak, ktory powstaje z powodu nieprawidlowej fermentacji ziaren (porownuj "fishy"/"earthy"):
The main flavours designated as "off" or "foreign" in natural (that is non-deodorised) butters are smoke; thought to derive from poor control artificial drying and or fermentation; hammy; derived from poor fermentation; musty; derived from mould growth due to inadequate drying; hessian, thought to be due to storage of damp beans in hessian sacks and/or poor fermentation; acidic and bitter, usually attributed to genetic type and or poor fermentation. Other off/foreign flavours which have been reported include fishy, silage, earthy, phenolic, burnt, rancid, oxidised, acrid - the list is almost endless but most can be traced to one or more of the contributing factors outlined.
Reference: http://www.britanniafood.com/german/invite_10.htm
| Daniel Sax
Local time: 18:49
Native speaker of:  English
PRO pts in category: 4
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