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Blätterteig vs. Butterblätterteig

Italian translation: pasta sfoglia vs. pasta sfoglia al burro

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
German term or phrase:Blätterteig vs. Butterblätterteig
Italian translation:pasta sfoglia vs. pasta sfoglia al burro
Entered by: Giulia D'Ascanio

08:02 Feb 26, 2008
German to Italian translations [PRO]
Food & Drink / Lebensmittelmaschine
German term or phrase: Blätterteig vs. Butterblätterteig
Es geht um eine Teigmaschine, mit der Blätterteig mit Margarine oder mit Butter hergestellt werden kann. Gibt es für Butterblätterteig einen spezifischen Ausdruck?

Vielen Dank
Gabriele
Gabriele Gileno Infeld
Austria
Local time: 02:54
pasta sfoglia vs. pasta sfoglia al burro
Explanation:
www.giannipan.com/download/pdf/fam_pronto_forno_tot.pdf
Selected response from:

Giulia D'Ascanio
Italy
Local time: 02:54
Grading comment
Ringrazio anche Laura per la spiegazione
4 KudoZ points were awarded for this answer



Summary of answers provided
4pasta sfoglia vs. pasta sfoglia al burro
Giulia D'Ascanio
4pasta sfoglia (con margarina o burro)
Laura Di Santo


  

Answers


15 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
pasta sfoglia vs. pasta sfoglia al burro


Explanation:
www.giannipan.com/download/pdf/fam_pronto_forno_tot.pdf

Giulia D'Ascanio
Italy
Local time: 02:54
Works in field
Native speaker of: Native in ItalianItalian
PRO pts in category: 16
Grading comment
Ringrazio anche Laura per la spiegazione

Peer comments on this answer (and responses from the answerer)
neutral  Laura Di Santo: non è affatto scontato che per la sfoglia si usi la margarina, neppure nell'industria alimentare
16 mins
  -> mica l'ho detto io! Ma "Blätterteig" è pasta sfoglia!
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41 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
pasta sfoglia (con margarina o burro)


Explanation:
la macchina in questione può lavorare la sfoglia realizzata con diversi tipi di grasso, vegetale o animale.
In Italia e non solo, considerando la produzione alimentare destinata al commercio, ci sono diversi correnti di pensiero sull'opportunità di usare l'uno o l'altro grasso per la sfoglia, quindi io specificherei semplicemente margarina (se di questo grasso si tratta) e burro.
Considera che sono grosse macchine con rulli refrigeranti che consentono di lavorare percentuali di grasso/farina in un rapporto 80%/20%, quindi è una lavorazione delicata e le caratteristiche del grasso sono rilevanti

Laura Di Santo
Italy
Local time: 02:54
Specializes in field
Native speaker of: Native in ItalianItalian
PRO pts in category: 82
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