GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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15:52 Dec 1, 2004 |
English to Dutch translations [Non-PRO] Cooking / Culinary / ingredients | |||||||
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| Selected response from: Henk Peelen Netherlands Local time: 23:28 | ||||||
Grading comment
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Summary of answers provided | ||||
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2 +5 | cacaomassa - melkpoeder |
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3 +3 | vaste cacaobestanddelen & vaste melkbestanddelen |
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4 | droge cacaobestanddelen & droge melkbestanddelen |
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cacaomassa - melkpoeder Explanation: Samenstelling van diverse typen chocolade (in %) : cacaomassa melkpoeder cacaoboter suiker Bakchocolade (voor cake etc) 33-50 0 5-7 50-60 pure chocolade 35-60 0 28-35 38-50 volle melkchocolade 10-30 9-23 12-20 32-60 magere melkchocolade 10-35 13-25 15-25 30-60 bij de laatste twee nog gemiddeld resp. 5 en 1 % melkvet. |
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