GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
14:25 Jul 9, 2020 |
English to Spanish translations [PRO] Tech/Engineering - Food & Drink / chocolate | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Pili Rodriguez Deus (X) United Kingdom Local time: 10:48 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
3 | que no necesita atemperado |
| ||
3 | grasa/lípido hidrofóbico |
|
Discussion entries: 1 | |
---|---|
que no necesita atemperado Explanation: Hi! I don't have time to research this right now, but you might find something on the various documents below. ¡Suerte! Tema superinteresante. https://www.chocolatetemperingmachines.com/blog/tempered-vs-... https://chocolateproducing.blogspot.com/2009/05/effects-of-t... Reference: http://www3.gobiernodecanarias.org/medusa/ecoblog/aminoje/fi... Reference: http://https://voyasercocinero.es/componentes-chocolate-atem... |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
grasa/lípido hidrofóbico Explanation: http://www.biologia.edu.ar/macromoleculas/lipidos.htm |
| |
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.