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hammy

Polish translation: szynkowy (smak nieprawidłowo przefermentowanych ziaren kakao)

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:hammy
Polish translation:szynkowy (smak nieprawidłowo przefermentowanych ziaren kakao)
Entered by: Andrzej Mierzejewski
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17:16 Oct 23, 2005
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
Andrzej Mierzejewski
Poland
Local time: 04:43
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: 04:43
Grading comment
dziękuję
4 KudoZ points were awarded for this answer

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Summary of answers provided
3kakao o "szynkowym" smaku (nieprawidlowo sfermentowane)
Daniel Sax


  

Answers


35 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
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: 04:43
Native speaker of: Native in EnglishEnglish
PRO pts in category: 4
Grading comment
dziękuję
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