production process of ice cream | the manufacturing process of ice cream | manufacturing process of ice cream | manufacturing processing of ice cream

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

productieproces van ijs

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

https://ec.europa.eu/esco/port (...) [HTML] [2017-12-31]

ice cream manufacturing ingredients | pieces for ice cream manufacturing | ingredients for ice cream manufacturing | materials for ice cream manufacturing

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

ingrediënten voor de productie van ijs

https://ec.europa.eu/esco/port (...) (...) [HTML] [2017-12-31]

https://ec.europa.eu/esco/port (...) [HTML] [2017-12-31]

Sweet and sour pork

https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]

zoetzuur varkensvlees

https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]

https://browser.ihtsdotools.or (...) [HTML] [2018-01-01]

cream [ dairy cream ]

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

room [ melkroom ]

http://eurovoc.europa.eu/drupa (...) (...) [HTML] [2017-12-31]

http://eurovoc.europa.eu/drupa (...) [HTML] [2017-12-31]

Coconut cream

https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]

kokosroom

https://browser.ihtsdotools.or (...) (...) [HTML] [2018-01-01]

https://browser.ihtsdotools.or (...) [HTML] [2018-01-01]

IN-CONTEXT TRANSLATIONS

‘Dulce de leche’ and soured-cream butter and sour milk cheese

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2017-12-31]

„Dulce de leche” , zureroomboter en zuremelkkaas

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2017-12-31]

https://eur-lex.europa.eu/lega (...) [HTML] [2017-12-31]

“Dulce de leche” soured-cream butter and sour milk cheese

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-02-11]

„Dulce de leche” , zureroomboter en zuremelkkaas

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2008-02-11]

https://eur-lex.europa.eu/lega (...) [HTML] [2008-02-11]

Tenderers should have the possibility to distinguish between sweet cream and sour cream butter in their offer and the selling price fixed may vary according to the location of the butter offered for sale.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

De inschrijvers moeten in hun bod onderscheid kunnen maken tussen boter van zoete room en boter van zure room en de vastgestelde verkoopprijs kan variëren naargelang van de plaats waar de te koop aangeboden boter is opgeslagen.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2007-12-31]

1. The competent body shall allocate the butter on the basis of its date of entry into storage, starting with the oldest product of the total quantity or, as the case may be, the oldest of the quantity of sweet or sour cream butter available in the cold store designated by the tenderer.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

1. De boter wordt door de bevoegde instantie toegewezen op basis van de datum waarop deze is ingeslagen, door telkens eerst het oudste product te nemen van de totale hoeveelheid of, in voorkomend geval, van de hoeveelheid boter van zoete room of boter van zure room, die in het door de inschrijver aangewezen koelhuis beschikbaar is.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2007-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2007-12-31]

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“Dulce de leche” and soured-cream butter

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2006-05-23]

„Dulce de leche” en uit aangezuurde room bereide boter

https://eur-lex.europa.eu/lega (...) (...) [HTML] [2006-05-23]

https://eur-lex.europa.eu/lega (...) [HTML] [2006-05-23]

2. The butter shall be allocated on the basis of its date of entry into storage, starting with the oldest product of the total quantity or, as the case may be, the oldest of the quantity of sweet or sour cream butter available in the cold store designated by the tenderer.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2003-12-31]

2. De boter wordt toegewezen op basis van de datum waarop deze is ingeslagen, door telkens eerst het oudste product te nemen van de totale hoeveelheid, of in voorkomend geval van de hoeveelheid boter van zoete room of boter van zure room, die in het door de inschrijver aangewezen koelhuis beschikbaar is.

http://eur-lex.europa.eu/legal (...) (...) [HTML] [2003-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [2003-12-31]

Regarding the general authorisation of the addition to soured-cream butter of the sodium carbonates and the phosphates listed in Annex IV As already stated in the recitals to Directive 95/2/EC, it is generally accepted that certain foodstuffs should be free of additives.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-09-27]

- Betreffende de algemene toestemming voor het toevoegen van natriumcarbonaten en de in bijlage IV genoemde fosfaten aan zureroomboter Reeds in de overwegingen van Richtlijn 95/2/EG wordt algemeen erkend dat bepaalde levensmiddelen vrij van additieven dienen te zijn.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-09-27]

http://europa.eu/rapid/press-r (...) [HTML] [1998-09-27]

–Regarding the general authorization of the addition to soured-cream butter of the sodium carbonates and the phosphates listed in Annex IV As already stated in the recitals to Directive 95/2/EC, it is generally accepted that certain foodstuffs should be free of additives.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-03-22]

-Betreffende de algemene toestemming voor het toevoegen van natriumcarbonaten en de in bijlage IV genoemde fosfaten aan zureroomboter Reeds in de overwegingen van Richtlijn 95/2/EG wordt algemeen erkend dat bepaalde levensmiddelen vrij moeten zijn van additieven.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-03-22]

http://europa.eu/rapid/press-r (...) [HTML] [1998-03-22]

The German delegation regrets that additives E 500 (sodium carbonates), E 338 (phosphoric acid), E 339 (sodium phosphates), E 340 (potassium phosphates), E 341 (calcium phosphates), E 343 (magnesium phosphates), E 450 (diphosphates), E 451 (triphosphates) and E 452 (polyphosphates) have been generally authorized for soured-cream butter although there was no technological requirement which justified it.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-03-22]

De Duitse delegatie betreurt het dat de additieven E 500 (natriumcarbonaten), E 338 (fosforzuur), E 339 (natriumfosfaten), E 340 (kaliumfosfaten), E 341 (calciumfosfaten), E 343 (magnesiumfosfaten), E 450 (difosfaten), E 451 (trifosfaten) en E 452 (polyfosfaten) algemeen toegestaan worden voor zureroomboter, hoewel daarvoor geen technische redenen zijn.

http://europa.eu/rapid/press-r (...) (...) [HTML] [1998-03-22]

http://europa.eu/rapid/press-r (...) [HTML] [1998-03-22]

07.03 * Cream and sour cream * X (a) * X (a) * * *

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1984-12-31]

07.03 * Room en zure room * X ( a ) * X ( a ) * * *

http://eur-lex.europa.eu/legal (...) (...) [HTML] [1984-12-31]

http://eur-lex.europa.eu/legal (...) [HTML] [1984-12-31]

Anderen hebben gezocht naar : coconut cream soured cream sweet and sour pork dairy cream ice cream manufacturing ingredients ingredients for ice cream manufacturing manufacturing process of ice cream manufacturing processing of ice cream materials for ice cream manufacturing pieces for ice cream manufacturing process of sour gas sweetening production process of ice cream sour cream sour cream butter sour gas sweetening sour gas sweetening processes sweetening sour gas

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Date index: 2021-08-22