Traduction de «malt bread » (Anglais → Néerlandais) :

TERMINOLOGIE

Malt bread
moutbrood

malt bread
moutbrood

bread cereals | bread crop | bread grain | bread grains | bread stuffs | breadmaking cereal | cereal of breadmaking quality | cereals of bread-making quality
broodgraan | broodgranen

help customers on maintaining bread products | recommend customers on maintaining bread products | advise customers on maintaining bread products | instruct customers on maintaining bread products
klanten adviseren over het bewaren van broodproducten | klanten raad geven over het bewaren van broodproducten | klanten advies geven over het bewaren van broodproducten | klanten raad geven over de bewaring van broodproducten

post-process breads | prepare bread | perform post-processing of bread | prepare bread products
broodproducten bereiden | broodproducten klaarmaken

enforce health and safety regulations for a bread product | enforce the health and safety regulations for bread products | carry out health and safety regulations for bread products | enforce health and safety regulations for bread products
gezondheids- en veiligheidsbepalingen inzake broodproducten handhaven

bread wheat | wheat of bread-making quality | wheat suitable for making bread
broodtarwe

bread
brood

Malt-workers' lung
moutwerkerslong

Malt fever
moutwerkerslong

TRADUCTIONS EN CONTEXTE

Composition: Wholemeal bread consisting of at least 90 % coarsely ground rye flour or wholemeal rye grain or a mixture of both, water, salt, yeast, and previously baked ‘Westfälischer Pumpernickel’ bread; optional: other grain-based ingredients (such as malt) or sugar beet (e.g. sugar beet crowns (= syrup) or other processed products).
Samenstelling: Volkorenbrood bestaande uit minstens 90 % grof gemalen roggemeel of volkorenrogge of een mengeling van beide, water, zout, gist, en vooraf gebakken „Westfälischer Pumpernickel”-brood; optioneel: andere ingrediënten op basis van graan (zoals mout) of suikerbiet (bv. bietenstaartjes (= stroop) of andere verwerkte producten).

At least 90 % coarsely ground rye flour or wholemeal rye grain or a mixture of both, water, salt, yeast and previously baked ‘Westfälischer Pumpernickel’ bread that conforms to the specifications; optional: other grain-based ingredients (such as malt) or sugar beet (e.g. sugar beet crowns (= syrup) or other processed products).
Minstens 90 % grof gemalen roggemeel of volkorenrogge of een mengeling van beide, water, zout, gist, en vooraf gebakken „Westfälischer Pumpernickel”-brood dat voldoet aan de specificaties; optioneel: andere ingrediënten op basis van graan (zoals mout) of suikerbiet (bv. bietenstaartjes (= stroop) of andere verwerkte producten).