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German to English translations [PRO] Marketing - Cooking / Culinary / ingredients
German term or phrase:Durum-SSSE-Hartweizengrieß
I am translating a marketing text about pasta made in customized shapes: "Die Basis bildet der Durum-SSSE-Hartweizengrieß, der – als härteste Hartweizensorte – für beste Kochstabilität und Quellfähigkeit der Nudel sorgt."
Does anyone know the (British) English equivalent of "SSSE" here? I couldn't find many websites in English that contained this abbreviation, and those that did seemed to be predominantly translated from German.
stick with SSSE, it's a recognised grade for the particle size of semolina. There are other grades too, like SSSF and each grade has subgrades like 0, 1 etc.
The book "Pasta and Semolina Technology" mentions the following:
"As Table 3.1 shows, semolina of grade SSSE - also called special - has a particle size distribution ranging from 630 to 200 μm , with some users specifying an upper limit of 500 μm. Since product with a particle size below 200 μm is also produced during grinding, semolina of finer particle size, also called middling (dunst), is produced. This product is frequently extracted in this particle size range between 400 and 125 μm and marketed as a second-grade product."
Obscure terminologies and obfustication are essential elements of what we do to earn a living! I still hope to find the missing S. Probably something Spanish for "Standard"
Ramey Rieger (X)
Germany
So simply satisfying, ergo
10:56 Oct 4, 2013
YES!! BRAVO! Of course, DOC and VSOP are very well known and therefore I wouldn't hesitate to carry them over. Here, though, the abbreviation is very obscure. Still, now we have it! It will have to spelled out, though.
On a Spanish website. Fino (fina) was the right direction after all.
SSE = semola superior extrafina (what the other S is, I've no idea) SSF = semola superior fina SSM = semola superior media SSG = semola superior granulata
there are hundreds of abbreviations that are carried over into other languages - on the spur of the moment, I can think of DOC for wines and VSOP for Cognac. I tried to find SSSE as an abbreviation in Italian (and failed miserably!) on the basis of assuming that the grade SSSF was something with "Fino" at the end. It's probably something ridiculous like Super-Sifted Semolina, Excellent. (grin!)
Ramey Rieger (X)
Germany
Top grade
08:34 Oct 4, 2013
But the question is, if we cannot find an appropriate English equivalent, should it be left out or carried over? It doesn't make sense to carry it over if the target audience hasn't the foggiest what it means.
The book I quoted states clearly that the very fine "grindings" are considered as being lower quality.
Semolina obviously has properties that depend on the particle size.
So I agree that it must be made clear that the product is "finest quality" rather than simply "fine" - or perhaps something like "finest quality, SSSE grade durum wheat semolina"
@ramey, but it's unfortunately a translation - see the word "bio"! I also cannot find SSSE on UK sites (apart from in translations), most German sites state that the SSSE quality is fine, but not all, which is why I've added a question mark to "fine grained"
Conventional durum wheat semolina in a range of qualities Bio durum wheat semolina (in accordance with the bio directive) Diet durum wheat semolina (in accordance with the diet directive) SSSE durum wheat semolina Whole grain durum wheat Soft wheat mixture with a 15 – 65% content of durum wheat semolina
Ramey Rieger (X)
Germany
It IS a type
17:29 Oct 3, 2013
do not translate!
Ramey Rieger (X)
Germany
Back again
17:28 Oct 3, 2013
Conventional durum wheat semolina in a range of qualities; Bio durum ... SSSE durum wheat semolina; Whole grain durum wheat; Soft wheat mixture with a 15 ...!!!!!!!
Ramey Rieger (X)
Germany
@Catherine
17:19 Oct 3, 2013
I wish I could! Yorkshireman backs up the semolina theory.
Ramey Rieger (X)
Germany
Hi writeaway
14:54 Oct 3, 2013
Yes! So it's the catalogue type of wheat. How the seeds are identified, according to your link. I still think, as we're dealing with "Grieß" here, that it has a strong relation to semola or semolina. Wish I could prove it, but I can't.
Ramey Rieger (X)
Germany
semolina
14:50 Oct 3, 2013
I think this is the extraction from the whole grain. All products that I have perused with this SSSE label have been WHITE noodles as opposed to whole grain. I'm still looking for a definition of SSSE.
from what I've read....... for example: http://www.schaaf-teigwaren.de/Inhalte_allg/Rohstoff-Info/Pa... Heidelberger Liebesgeschichte® Schloss Nudeln 250g elumora.com/Heidelberger_Schloss_Nudel_250gTranslate this page Die Basis bildet der Durum-SSSE-Hartweizengrieß, der - als härteste Hartweizensorte – für beste Kochstabilität und Quellfähigkeit der Nudel sorgt. Ob rot, grün ...
Unfortunately, I haven't been able to find that out either.
Ramey Rieger (X)
Germany
Hello Catherine
14:43 Oct 3, 2013
What does the abbreviation stand for in German? I have never heard of it and have yet to turn up anything on the net.
Automatic update in 00:
Answers
2 hrs confidence: peer agreement (net): +3
SSSE -
Explanation: Hi,
stick with SSSE, it's a recognised grade for the particle size of semolina. There are other grades too, like SSSF and each grade has subgrades like 0, 1 etc.
The book "Pasta and Semolina Technology" mentions the following:
"As Table 3.1 shows, semolina of grade SSSE - also called special - has a particle size distribution ranging from 630 to 200 μm , with some users specifying an upper limit of 500 μm. Since product with a particle size below 200 μm is also produced during grinding, semolina of finer particle size, also called middling (dunst), is produced. This product is frequently extracted in this particle size range between 400 and 125 μm and marketed as a second-grade product."
Yorkshireman Germany Local time: 10:06 Specializes in field Native speaker of: English PRO pts in category: 24
Grading comment
Many thanks for the helpful links, Yorkshireman. Thank you also to everyone else who contributed.
peer agreement (net): +3