Glossary entry (derived from question below)
English term or phrase:
bake loss
Polish translation:
strata wypiekowa
Added to glossary by
Polangmar
Feb 29, 2008 22:23
16 yrs ago
English term
decreased bake loss
English to Polish
Bus/Financial
Food & Drink
-
The use of soy flour in the bakery increases profitability for the baker. Water absorption by soy flour plus retention of moisture during baking (decreased bake loss) results in a greater yield that translates into increased product sales. These more than compensate for the cost of the soy flour.
Proposed translations
(Polish)
| 4 +1 | mniejsza/niższa strata wypiekowa |
Polangmar
|
Change log
Feb 29, 2008 22:23: changed "Kudoz queue" from "In queue" to "Public"
Mar 9, 2008 12:04: Polangmar changed "Edited KOG entry" from "<a href="/profile/809066">Joanna_welc's</a> old entry - "decreased bake loss"" to ""mniejsza/niższa strata wypiekowa""
Mar 9, 2008 12:04: Polangmar changed "Field" from "Other" to "Bus/Financial" , "Field (specific)" from "Other" to "Food & Drink"
Proposed translations
+1
11 mins
Selected
mniejsza/niższa strata wypiekowa
http://tinyurl.com/2zged8
http://tinyurl.com/2g26fu
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Note added at 14 mins (2008-02-29 22:37:28 GMT)
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http://tinyurl.com/25lezb
http://tinyurl.com/2g26fu
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Note added at 14 mins (2008-02-29 22:37:28 GMT)
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http://tinyurl.com/25lezb
4 KudoZ points awarded for this answer.
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