Polnjena čokolada, čokolada s…polnilom, čokolada z jedrom iz…

Filled chocolate, chocolate with... filling, chocolate with... centre

Pripravita se 2 para kolon, polnjena v skladu s točko 6.2.

Three pairs, respectively, of the columns filled according to section 6.2 are prepared.

Polnjena kolona (5 % CW 20 M, Carbopak B), 2 m 2 mm i.d.

A packed column (5 % CW 20M, Carbopak B), 2 m x 2 mm i.d.

Še posebno se vsako leto zaradi uhajanja pregleda stacionarna oprema, polnjena s hladilno tekočino, ki presega 3 kg.

In particular, fixed equipment with a refrigerating fluid charge of more than 3 kg shall be checked for leakages annually.

varovalna kolona (pribl. 20 mm × 3 mm ID), suho polnjena s Perisorbom RP 18 (30 do 40 m) ali enakovrednim polnilom.

guard column (ca. 20 mm x 3 mm ID) dry-packed with Perisorb RP 18 (30 to 40 >ISO_7>ì>ISO_1>m) or equivalent.

Kolona Lichrosphere - 100 (250 × 4,6 mm) ali enakovredna kolona, polnjena z oktadecilsilanom (C 18), velikost delcev 5 m.

A Lichrosphere - 100 column (250 x 4,6 mm) or an equivalent column packed with octadecylsilane (C 18), 5m particle size

Kolona Lichrosphere - 100 (250 × 4,6 mm) ali enakovredna kolona, polnjena z oktadecilsilanom (C 18), velikost delcev 5 m.

A Lichrosphere - 100 column (250 x 4,6 mm) or an equivalent column packed with octadecylsilane (C 18), 5 >ISO_7>ì>ISO_1>m particle size

Kolona iz nerjavečega jekla, dolžina 250 mm, notranji premer 4,6 mm, polnjena z Zorbax phenylom (kemijsko vezani fenetilsilan na Zorbax SIL, sklenjen s trimetilklorosilanom), velikost delcev 6 μm, ali ekvivalent.

Stainless steel chromatographic column, length 250 mm, internal diameter 4,6 mm, packed with Zorbax phenyl (chemically bonded phenethylsilane on Zorbax SIL, end-capped with trimethylchlorosilane), particle size 6 µm, or equivalent.

1. Sprejmejo se vsi izvedljivi previdnostni ukrepi za preprečitev in čim večje zmanjšanje uhajanja nadzorovanih snovi. Še posebno se vsako leto zaradi uhajanja pregleda stacionarna oprema, polnjena s hladilno tekočino, ki presega 3 kg. Države članice opredelijo pogoje za minimalno usposobljenost osebja, ki pri tem sodeluje. Najpozneje do 31. decembra 2001 države članice poročajo Komisiji o programih v zvezi s temi pogoji. Komisija ovrednoti ukrepe, ki so jih države članice sprejele. Glede na to ovrednotenje ter tehnične in druge ustrezne informacije Komisija predlaga ukrepe v zvezi s temi pogoji za minimalne standarde usposobljenosti.

1. All precautionary measures practicable shall be taken to prevent and minimise leakages of controlled substances. In particular, fixed equipment with a refrigerating fluid charge of more than 3 kg shall be checked for leakages annually. Member States shall define the minimum qualification requirements for the personnel involved. By 31 December 2001 at the latest, Member States shall report to the Commission on the programmes related to the above qualification requirements. The Commission shall evaluate the measures taken by the Member States. In the light of this evaluation and of technical and other relevant information, the Commission, as appropriate, shall propose measures regarding those minimum qualification requirements.

Opis: Poseben pekovski izdelek po starodavnem receptu iz gladke moke, mletega sladkorja, celih jajc, vode, pecilnega praška, začimb (cimeta, janeža, klinčkov in zvezdastega janeža) ter medu ali karamela. Testo se razvalja ali vlije v okroglo obliko (debeline 2 do 3 mm, premera 9,5 do 12 cm), po pečenju pa zvije v obliko korneta, tako da spominja na človeško uho. Okus in vonj mu dajejo uporabljene začimbe. Nedopustno je, da nad značilnim skladnim okusom prevlada priokus po začimbah. Uporaba drugih kemijskih dodatkov testu razen pecilnega praška ni dovoljena. Prodajajo se bodisi nepolnjena, najpogosteje 5–10 kosov v vrečki, bodisi polnjena z različnimi trajnimi ali pokvarljivimi nadevi.

Description: A special bakery product made according to a historic recipe from fine-ground flour, granulated sugar, whole eggs, water, baking powder, spices (cinnamon, aniseed, cloves, and star anise) and honey or caramel. The dough is rolled or poured into a circular form (2 to 3mm thick, 9.5 to 12cm in diameter) and after baking is twisted into a cornet shape, which gives it the approximate appearance of a human ear. Taste and flavour is through the use of spices. It is unacceptable for the characteristic delicate flavour to be overcome by too much use of spices. It is not allowed to use any other chemical additives in the dough except of baking powder. Most frequently bags of 5 to 10 non-filled are sold or filled with various mixtures, either long-life or intended to be consumed immediately

Priprava: mišični in maščobni delci so natančno očiščeni, odstranjeno je večje vezno tkivo in mehko maščobno tkivo, bezgavke in večji deli živčnih vlaken. Meso je mleto s strojem za mletje mesa, z luknjami premera 6 mm. Temperatura mesa pri mletju mora biti nad 0 oC; soljenje poteka med klanjem; ko je meso mleto, se masi dodajo druge sestavine in dišavnice. Gnetenje poteka v vakuumskih napravah ali pa dlje časa pri atmosferskem tlaku. "Salame Cremona" je polnjena v naravno svinjsko, konjsko ali ovčje črevo, z najmanj 65 mm začetnega premera. Vezanje z vrvico poteka ročno ali mehansko. Skladiščenje proizvoda v hladilni komori je dovoljeno največ en dan pri temperaturi med 2 oC in 10 oC. Sušenje je toplo pri temperaturi med 15 oC in 25 oC.

Preparation: The pieces of muscle and fat are carefully trimmed, with removal of the larger bits of connective tissue, soft fat, lymph nodes and nerves. The meat is ground in mincers using blades with 6 mm holes. During mincing, the meat must be at a temperature higher than 0 °C. The meat is salted during slaughter, the other ingredients and flavourings are added to the minced meat. The ingredients are mixed in a vacuum machine or at atmospheric pressure for a long period. Salame Cremona is packed into natural porcine, bovine, equine or ovine casings of an initial diameter of 65 mm or more. The sausage is manually or mechanically fastened with string. The product may be kept in storage chambers for up to one day at a temperature between 2 °C and 10 °C. The product is warm-dried (temperature between 15 °C and 25 °C).

22041011 -Champagne Šampanjec je peneče vino, ki ga proizvajajo v francoski pokrajini Champagne iz grozdja, natrganega izključno v tej pokrajini. -22042110 -Vino, razen tistega iz tarifne podštevilke 220410 v steklenicah z gobastimi zamaški obdanimi z žičnimi košaricami; vino, drugače polnjeno z nadtlakom, nastalim zaradi ogljikovega dioksida v raztopini, ne manj kot 1 vendar manj kot 3 bare, merjeno pri 20 °C Ta tarifna podštevilka zajema: 1.vina, polnjena v steklenice z "gobastimi" zamaški, ki ne ustrezajo definiciji "peneče vino" opisane v opombi 1 k tarifnim podštevilkam k temu poglavju;2.vina, polnjena drugače kot v steklenice z "gobastimi" zamaški, z zunanjim pritiskom ne manj kot 1 vendar manj kot 3 bare, merjeno pri 20° C. Plutovinasti zamaški, ki ustrezajo spodnji skici, pa tudi podobni zamaški izdelani iz plastičnih materialov, se štejejo za "gobaste" zamaške. -

02101131 and 02101139 -Dried or smoked These subheadings cover hams, shoulders and cuts thereof, with bone in, of domestic swine, preserved by a drying or smoking process, even if these methods of preservation are combined with a prior salting or pickling treatment. This is particularly so in the case of hams which have been salted before being partially dehydrated, whether in the open air (hams of the Parma or Bayonne types) or by smoking (hams of the Ardennes type). Hams, shoulders and cuts thereof which have been partially dehydrated, but the actual preservation of which is ensured by freezing or deep-freezing, fall in subheading 02032211 or 02032219. -