GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
11:04 May 9, 2017 |
English to Russian translations [PRO] Food & Drink | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Erzsébet Czopyk Hungary Local time: 10:31 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
3 +1 | натуральный не алкализованный/алкализованный какао-порошок |
|
Discussion entries: 2 | |
---|---|
origin type натуральный не алкализованный/алкализованный какао-порошок Explanation: http://joythebaker.com/2013/10/baking-101-natural-vs-dutch-p... There is a fundamental difference between Dutch-processed and natural cocoa powder. The difference is acid. Yea! We’re talking about acid reactions again, this time by way of cocoa powder. Dutch-processed cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity. The Dutching process also gives the cocoa powder a darker color. Dutch-processed cocoa powder in baking is usually paired with baking powder because, as mentioned in The Difference Between Baking Soda and Baking Powder, the baking powder takes care of the acid component in leavening our baked goods. Natural cocoa powder is cocoa that has not had its acid stripped. Natural cocoa powder is usually lighter in color, and because it has all of its acids in tact, it is usually paired with baking soda because the metallic taste that is released in the sodium carbonate of baking soda is mellowed by the acid in natural cocoa powder. Natural cocoa powder is what is typically found in American grocery stores. We’re talking Hershey’s Cocoa Powder… that’s natural cocoa. Существуют две основные разновидности какао-порошка : • СВЕТЛЫЙ - натуральный не алкализованный какао-порошок; • ТЕМНЫЙ - алкализованный какао-порошок. Натуральный (светлый) какао-порошок получают из какао-продуктов (бобы, крупка, какао тертое или жмых), которые ни чем не обрабатывались. Алкализированным (темным) называют какао-порошок, получаемый из какао-продуктов, при переработке которых применяется поташ, бикарбонат натрия и другие щелочные соли. При обработке какао — продуктов щелочами улучшается вкус, аромат и цвет. Алкализированный (темный) какао-порошок имеет меньшую кислотность, более темную окраску и легче диспергируется в воде, в сравнении с натуральным какао-порошком. http://kolobok.in.ua/kakao nealkalizir_1kg.htm http://deluxe.com.ua/catalog/confectionery/cacao-alkalizing.... -------------------------------------------------- Note added at 1 day1 hr (2017-05-10 12:57:42 GMT) Post-grading -------------------------------------------------- Cпасибо большое! |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.