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Glossary entry

German term or phrase:

Aufschlag

English translation:

whip (n.) (consistency after whipping)

Added to glossary by Emily Plank
Jul 7, 2017 06:11
6 yrs ago
1 viewer *
German term

Aufschlag

German to English Tech/Engineering Food & Drink Food product specifications
A list of specifications for various dough, pastry and cake mix products. This one, for a "Sandkuchen", mentions: "Die Masse zeichnet sich durch einen guten und stabilen Aufschlag aus". I can't seem to work out what exactly Aufschlag means here. Is it to do with its whipping properties? Or something completely different?

Thanks in advance.
Proposed translations (English)
3 +1 whip (n.)
1 cake batter whipping emulsifier [with activated aerating properties for faster baking]
References
here the full ref of my second discussion entry
Aufschlagemulgatoren
Change log

Jul 7, 2017 18:46: Steffen Walter changed "Field" from "Other" to "Tech/Engineering"

Discussion

Herbmione Granger Jul 10, 2017:
@Sarah In the US, whipping is a type of beating that involves aerating. When I make ice cream, I beat/whip the cream into a "whip" and then freeze it... I wonder if the wrong German word is being used here, though, especially since Matthew's suggestion is more agreeable to Emily. I don't know about "stable consistency."
Sarah Bessioud Jul 10, 2017:
Whip or beat? Just out of interest (this may be a UK/US/Australian difference), would you really whip a cake mix? In British English, we would beat the mixture. Whipping is mainly associated with cream and eggs.
Herbmione Granger Jul 10, 2017:
You're Welcome My Answer and Matthew's are very different, though. Also, please note that EdithK and andres-larsen also gave good suggestions for the translation of "Aufschlag" as an additive/enhancer, which fit the context, but perhaps not this particular sentence, well.
Emily Plank (asker) Jul 10, 2017:
Thank you Thank you everyone for your help - much appreciated. I like your suggestion, Matthew. But I don't think I can award points for a discussion entry (please correct me if I'm wrong)? Otherwise herbalchemist's answer is pretty close to the mark too.
gangels (X) Jul 8, 2017:
with Matthew xxxx
Matthew Held Jul 7, 2017:
good and stable consistency when whipped I believe they are referring to the consistency of the Masse when it is whipped.
Edith Kelly Jul 7, 2017:
And here http://www.feinebackwaren.de/feine-backwaren/massen.html

it seems to be a type of whipping (see last reference - eggs) but I think it goes more in the direction of stirring. In any case, if nobody else comes up with s.th. I would say "shape retention" because this it is according to the definition.
Edith Kelly Jul 7, 2017:
Aufschlag - explanation Taschenbuch für Lebensmittelchemiker und -technologen
https://books.google.ch/books?isbn=3642582206
Edith Kelly Jul 7, 2017:
You seem to be right Technologie der Backwarenherstellung: fachkundliches Lehrbuch für ...
https://books.google.ch/books?isbn=3773401507

Proposed translations

+1
7 hrs
Selected

whip (n.)

According to the Dr. Oetker Lebensmittel-Lexikon, Aufschlag (Speiseeis) is "whip" in English. This might also suit the context of your source text.

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Note added at 9 hrs (2017-07-07 15:57:30 GMT)
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http://www.biscoff.com/create/recipes/107/biscoff-and-irish-... "4. ... Gradually add sugar and continue whipping until you get a soft but stable whip."

https://www.google.com/patents/US4639367 "The foam is a stable whip"
Reference:

http://https://www.oetker.de/lebensmittel-lexikon/ld/aufschlag.html

Peer comment(s):
agree Daniel Arnold (X)
1 day 5 hrs
Thanks!
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4 KudoZ points awarded for this answer. Comment: "Thank you to everyone for your informative explanations & help."
4 hrs

cake batter whipping emulsifier [with activated aerating properties for faster baking]

Emulsifiers in Food Technology
https://books.google.com/books?isbn=0470670630 -
Viggo Norn - 2014 - ‎Technology & Engineering
At the same time, as the emulsifier stabilizes the batter, the foam can be kept ... of the whipping properties, making the emulsifier an excellent choice for cake ...

Emulsifiers in Baked Goods - Natural Products INSIDER
https://www.naturalproductsinsider.com/.../emulsifiers-in-ba...
1 feb. 1996 - Incorporation of certain emulsifiers provides aeration, foam stabilization, ... of the aqueous phase, thereby increasing the whipping rate of batters. ... Emulsifiers for cake systems are usually added into the shortening at levels ...

Aerating cake emulsifiers > for food for Human nutrition industry | BTC ...
https://www.btc-europe.com/.../aerating-cake-emulsifiers-for...
Aerating cake emulsifiers > for food. The brand Spongolit® comprises a range of cake emulsifier preparations in powder-form. The highly effective and activated ...

Emulsifiers in bread improvers and bakery ingredients ...
www.wissensforum-backwaren.de/files/wfb_broschuere27_e.pdf
In addition, with emulsifiers, the production of cake batters, fillings and .... These emulsifiers facilitate the whipping of the batter (foam made of egg, flour, starch, ...

Palsgaard Verkaufsgesellschaft mbH & Co.KG Hannover ...
www.regionale-branchen-auskunft.de/aufschlagemulgatoren-add...
... E471, E472c, Aufschlagemulgatoren, Additive für PE, Additive für PP, E 475, ... food emulsifiers, whipping emulsifiers, cake emulsifiers, chocolate emulsfiers, ...

Leader in activated cake emulsifiers for - Palsgaard
www.palsgaard.com/.../brochure-leader-in-activated-cake-emu...
Activated cake emulsifiers are extruded emulsifier systems distributed on .... Figure 3: Whipping curves for Emulpals® 116 at different temperatures. The efficient ...

Activated cake emulsifier Emulpals® 116 The "efficient ... - Palsgaard
www.palsgaard.com/.../emulpals®%20116%20-%20the%20effici...
The "efficient" choice for cake mixes ... Emulpals® 116 is a high speed cake emulsifier acting fast ... Many cake emulsifiers need much longer whipping times,.

Leader in activated cake emulsifiers - Palsgaard
www.palsgaard.com/.../leader in activated cake e...
Activated cake emulsifiers are extruded emulsifier systems distributed on a food ... whipping. Whipping profile of Emulpals® 416. Bakers' mixes. - much more ...

cts EMCE Sponge. Production of whipped mixtures - Mühlenchemie
muehlenchemie.de/downloads-infomaterial/mc-sponge-e.pdf
in consistent quality. The whipping emulsifier range in Mühlenchemie quality. 10- ... The traditional method of making whipped cake mixtures is time-consuming ...

GRINDSTED® CAKE | Instant cake emulsifier - DuPont | Danisco
www.danisco.com/product-range/emulsifiers/grindstedr-cake/
Versatile instant cake emulsifier for top-quality cakes at lower cost. ... GRINDSTED® CAKE 100 can be used in a wide range of products such as Sponge Cakes, Swiss ... GRINDSTED® CAKE 100 improves batter whipping properties for a ...

Bakery emulsifiers from AAK (UK) Limited food services | AAK UK
aak-uk.com/products/functional-ingredients/emulsifiers
The Cresta®Whip range of bakery emulsifiers has been developed to maintain the eating quality of cake throughout the product's shelf life, but this is not the only ...

Patent WO2017005672A1 - Emulsifier mixtures - Google Patents
www.google.com/patents/WO2017005672A1?cl=en -
12 ene. 2017 - ... be used as whipping emulsifiers, wherein the mixtures are produced without ... Bei Aufschlagemulgatoren ist insbesondere zu berücksichtigen, dass ... variant of GLP Lamegin 2410, and other well-known products that fall under "E472b". ...... as mentioned for the preparation of the cake cream and mixed.
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Reference comments

1 hr
Reference:

here the full ref of my second discussion entry

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4 hrs
Reference:

Aufschlagemulgatoren

BASF auf der Food Ingredients Europe in Paris : BASF SE
www.newtrition.basf.com/.../BASF_auf_der_Food_Ingredients_E...
... 40 auf Basis von Sonnenblumenöl ist die gesündere Alternative zu konventionellen Aufschlagemulgatoren für Desserts und Backwaren mit Cremefüllungen.

Massen mit und ohne Aufschlag - Gebäckvielfalt bei Feinen Backwaren
www.feinebackwaren.de/feine-backwaren/massen.html
Feine Backwaren aus Massen mit Aufschlag sind Erzeugnisse, die aus ... Pulverförmige Aufschlagmittel bestehen aus geeigneten Emulgatoren (30 – 40 %), die ...

Wissensforum Backwaren | d-Sandkuchen
www.wissensforum-backwaren.de › ... › Feine Backwaren
Die Lockerung der Sandmassen erfolgt über Backtriebmittel, Aufschlag-emulgatoren sowie den enthaltenen Eierzeugnissen. Sandmassen werden häufig auch als Grundlage für Blechkuchen eingesetzt.

Aufschlagemulgatoren für die Herstellung von Kuchen > für den ...
https://www.btc-europe.com/.../aufschlagemulgatoren-fuer-die...
Die Marke Spongolit® umfasst eine einzigartige Auswahl an pulverförmigen Aufschlagemulgatoren zur Verbesserung von Textur und Optik feiner Backwaren.

Für alle Fälle gerüstet. Emulgatoren für unterschiedliche Anwendungen
prozesstechnik.industrie.de/food/fuer-alle-faelle-geruestet-4/
Für ein optimales Ergebnis sollte Nutrisoft 55 zusammen mit einem Aufschlag-Emulgator wie Lamegin GLP 2410 (Lactem, Milchsäureester von Mono- und ...

amm EMCE Sponge. Aufgeschlagene Massen ... - Mühlenchemie
muehlenchemie.de/downloads-infomaterial/mc-sponge-d.pdf
Mühlenchemie hat mit EMCE Sponge ein Programm hochwertiger und funktioneller Aufschlagemulgatoren geschaffen, das einfachste Anwendung mit höchster.
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