FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: ARTICLE 5
Slovak: ČLÁNOK 5
Polish: ART. 5
Hungarian: 5. CIKK
Slovenian: ČLEN 5
Romanian: Articolul 5
Bulgarian: Член 5
Estonian: ARTIKKEL 5
Latvian: PANTS
Lithuanian: 5 STRAIPSNIS
Maltese: L-ARTIKOLU 5
English: Name:
Slovak: Názov:
Polish: Nazwa:
Hungarian: Név:
Slovenian: Ime:
Romanian: Nume:
Bulgarian: Име:
Estonian: Nimi:
Lithuanian: Pavadinimas:
English: Address:
Slovak: dresa:
Polish: Adres:
Hungarian: Cím:
Slovenian: Naslov:
Romanian: Adresă:
Bulgarian: Адрес :
Estonian: Aadress:
Lithuanian: Adresas:
English: The climate in the area is characterised by dry summers and winters with low liquid and solid precipitation, the latter averaging 20 to 35 cm, this helps to maintain the environmentally aseptic conditions.
Estonian: Kõnealuse ala kliimale on iseloomulikud kuivad suved ning väheste vihma- ja lumesademetega talved, lumesademete keskmine hulk on 20-35 cm, mis aitab säilitada keskkonna aseptilisi tingimusi.
English: On account of the area's young, undeveloped karstic features, moisture that forms in rock fissures and its products of alteration are restored to the topsoil by capillary action in periods of drought:
Slovak: Vzhľadom na mladé, nerozvinuté krasové charakteristické znaky oblasti, vlhkosť, ktorá sa vytvára v prasklinách skál a v skalnej hornine sa vracia do hornej vrstvy pôdy kapilárnou činnosťou v obdobiach sucha:
Polish: Z uwagi na młode, nierozwinięte cechy krasowe obszaru, wilgoć, która formuje szczeliny w skale oraz produkty jej działań, zostały wyrzucone do górnej warstwy gleby poprzez ruchy kapilarne w okresach suszy:
Hungarian: A terület fiatal, fejletlen karsztos jellemzői miatt a sziklarepedésekben és átalakulásaiban felgyülemlő nedvesség szárazság idején a hajszálcsövesség révén jut vissza a talajtakaróba;
Slovenian: Zaradi mladih in nerazvitih kraških značilnosti se vlaga iz skalnih razpok in njeni produkti zaradi sprememb v obdobjih suše preko kapilarnih pojavov vrnejo v vrhnje plasti tal:
Romanian: Datorită carstismului recent și neevoluat, umiditatea din fisurile rocilor și din produsele de alterare este redată prin capilaritatea solurilor vegetale în perioadele cele mai secetoase;
Bulgarian: Поради младите и неразвити карстови формирования, влажността съдържаща се в скалните цепнатини и продуктите получени следствие трансформацията им се възстановява на повърхностния слой на почвата чрез капилярен ефект по време на най-сухите периоди;
Estonian: Kuna ala karstinähtused on noored ja väljaarenemata, suunduvad kivimilõhedes moodustunud niiskus ja selle muundumissaadused põua ajal kapillaarselt pealismulda.
Lithuanian: Dėl ankstyvų, neišsivysčiusių karstinių požymių, drėgmė, susidaranti uolų plyšiuose, ir kaitos produktai sugrąžinami į viršutinį dirvos sluoksnį kapiliariniu būdu sausros laikotarpiais:
English: this phenomenon is a further feature peculiar to the area.
Slovak: tento jav je ďalším charakteristickým znakom typickým pre túto oblasť.
Polish: zjawisko to jest kolejną cechą szczególną tego obszaru.
Hungarian: ez a jelenség szintén egyedülálló ezen a területen.
Slovenian: ta pojav predstavlja dodatno posebnost tega območja.
Romanian: acest fenomen constituie o altă particularitate a zonei.
Bulgarian: това явление представлява друга една особеност на зоната.
Estonian: See nähtus on samuti sellele alale eripärane.
Lithuanian: šis reiškinys yra dar viena teritorijai būdinga savybė.
English: PDO(X)
Hungarian: OEM (X)
Latvian: ACN (X)
English: PGI
Hungarian: OFJ
Latvian: AĢN
English: stippling: 100 % pantone 323 cv,
Portuguese: ponteado: 100 % pantone 323 cv,
Czech: tečkování: 100 % pantone 323 cv,
Estonian: rastriga punkteerimine: 100 % pantone 323 cv,
Latvian: punktējums: 100 % pantone 323 cv,
Maltese: ix-xogħol tan-nqix: 100 % pantone 323 cv,
English: Pane DOP di Altamura: Arial font, size 71,1 bold typeface, width of oval border 0,040,
Portuguese: pane DOP di Altamura: caracteres arial, tamanho 71,1, em negrito; espessura do contorno: 0,040,
Czech: nápis "Pane D.O.P. di Altamura": typ písma "arial", velikost 71,1, tučné, šířka oválného okraje 0,040,
Estonian: Pane DOP di Altamura: font Arial, tähesuurus 71,1 poolpaksus kirjas, ovaalse ääre laius 0,040,
Latvian: "Pane DOP di Altamura": Arial fonts, izmērs 71,1 treknrakstā, ovālās apmales platums 0,040,
Maltese: Pane DOP di Altamura: Fonti Arial, daqs 71,1 tip ħoxna, wisa' tal-burdura ovali 0,040,
English: yellow: 100 % pantone yellow cv,
Portuguese: amarelo: 100 % pantone yellow cv,
Czech: žlutá: 100 % pantone yellow cv,
Estonian: kollane: 100 % pantone yellow cv,
Latvian: dzeltenais: 100 % pantone yellow cv,
Maltese: l-isfar: 100 % pantone isfar cv,
English: violet: 100 % pantone 228 cv,
Portuguese: violeta: 100 % pantone 228 cv,
Czech: fialová: 100 % pantone 228 cv,
Estonian: violetne: 100 % pantone 228 cv,
Latvian: violetais: 100 % pantone 228 cv,
Maltese: il-vjola: 100 % pantone 228 cv,
English: white: 100 % pantone trans. white cv,
Portuguese: branco: 100 % pantone trans. white cv,
Czech: bílá: 100 % pantone trans. white cv,
Estonian: valge: 100 % pantone trans. white cv,
Latvian: baltais: 100 % pantone trans. white cv,
Maltese: l-abjad: 100 % pantonetrans. abjad cv,
English: green: 100 % pantone 334 cv,
Portuguese: verde: 100 % pantone 334 cv,
Czech: zelená: 100 % pantone 334 cv,
Estonian: roheline: 100 % pantone 334 cv,
Latvian: zaļais: 100 % pantone 334 cv,
Maltese: l-aħdar: 100 % pantone 334 cv,
English: red: 100 % pantone warm red cv,
Portuguese: vermelho: 100 % pantone warm red cv,
Czech: červená: 100 % pantone warm red cv,
Estonian: punane: 100 % pantone warm red cv,
Latvian: sarkanais: 100 % pantone warm red cv,
Maltese: l-aħmar: 100 % pantone aħmar vivaċi cv,
English: border of oval: 100 % pantone violet cv.
Portuguese: contorno: 100 % pantone violet cv.
Czech: okraj oválu: 100 % pantone violet cv.
Estonian: ovaali äär: 100 % pantone violet cv.
Latvian: ovāla mala: 100 % pantone violet cv.
Maltese: il-burdura ta' l-ovali: 100 % pantone vjola cv,
English: "Pane di Altamura" bread is produced as follows: Dough
Maltese: Il-"Pane di Altamura" jiġi prodott kif ġej: Il-Għaġina
English: Commission Regulation (EC) No 1291/2003
Romanian: REGULAMENTUL (CE) nr. 1291/2003 AL COMISIEI
English: of 18 July 2003 supplementing the Annex to Regulation (EC) No 2400/96 on the entry of certain names in the "Register of protected designation of origin and protected geographical indications" provided for in Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (Pane di Altamura)
Romanian: din 18 iulie 2003 de completare a anexei la Regulamentul (CE) nr. 2400/96 al Comisiei privind înscrierea unor denumiri în „Registrul denumirilor de origine protejate și al indicațiilor geografice protejate” prevăzut de Regulamentul (CEE) nr. 2081/92 al Consiliului privind protecția indicațiilor geografice și a denumirilor de origine ale produselor agricole și alimentare („pane di Altamura”)
English: However, in the case of "Pane di Altamura", according to the product specification, the bread was made from raw material, semolina, produced by five different municipalities:
Slovak: V prípade "Pane di Altamura" sa však chlieb vyrábal zo suroviny, krupice, vyrábanej v piatich rôznych obciach:
Polish: Jednakże w przypadku "Pane di Altamura", zgodnie ze specyfikacją produktu, chleb powstał z surowca, semoliny, produkowanej w pięciu różnych gminach miejskich:
Slovenian: Specifikacija izdelka "Pane di Altamura" pa kaže, da je bil kruh narejen iz surovine, zdroba, proizvedenega v petih različnih mestnih občinah:
Romanian: Or, în cazul „pane di Altamura”, conform caietului de sarcini, pâinea este preparată pornind de la materia primă, grișul, care provine din cinci comune diferite:
Bulgarian: Но в случая с “Pane di Altamura”, според спецификацията, хлябът се приготвя от суровина грис, произхождаща от пет различни общини:
Lithuanian: Vis dėlto, "Pane di Altamura" atveju pagal produkto specifikaciją duona buvo gaminama iš žaliavos – manų kruopų, pagamintų penkiose skirtingose savivaldybėse:
English: Altamura, Gravina di Puglia, Poggiorsini, Spinazzola and Minervo Murge, while the area for processing into bread was restricted to the municipality of Altamura.
Slovak: Altamura, Gravina di Puglia, Poggiorsini, Spinazzola a Minervo Murge, zatiaľ čo oblasť spracovania na chlieb bola obmedzená na obec Altamura.
Polish: Altamura, Gravina di Puglia, Poggiorsini, Spinazzola oraz Minervo Murge, podczas gdy obszar procesu produkcji chleba był ograniczony do gminy miejskiej Altamura.
Slovenian: Altamura, Gravina di Puglia, Poggiorsini, Spinazzola in Minervo Murge, predelava v kruh pa je bila omejena na mestno občino Altamura.
Romanian: Altamura, Gravina di Puglia, Poggiorsini, Spinazzola și Minervo Murge, în timp ce aria de prelucrare în pâine se limitează la aria comunei Altamura.
Bulgarian: Алтамура, Гравина ди Пулиа, Поджорсини, Спинадзола и Минерво Мурдже, докато районът на преработване в хляб се ограничава до територията на община Алтамура;
Lithuanian: Altamura, Gravina di Puglia, Poggiorsini, Spinazzola ir Minervo Murge, nors perdirbimas į duoną galimas tik Altamura savivaldybėje.
English: Consorzio per la tutela del Pane di Altamura
Slovak: Conzorcio per a tutela del Pane di Almature
Hungarian: Consorzio per la tutela del Pane di Altamura
Slovenian: Consorzio per la tutela del Pane di Altamura
Romanian: Consorzio per la tutela del Pane di Altamura
Lithuanian: Consorzio per la tutela del Pane di Altamura
English: Corso Umberto I 5, I-70022 Altamura (BA)
Slovak: Corso Umberto I 5, I-70022 Altamura (BA)
Hungarian: Corso Umberto I 5, I-70022 Altamura (BA)
Slovenian: Corso Umberto I 5, I–70022 Altamura (BA)
Romanian: Corso Umberto I, n. 5 –I-70022 Altamura (BA)
Bulgarian: Corso Umberto I 5, I-70022 Altamura (BA)
Lithuanian: Corso Umberto I 5, I-70022 Altamura (BA)
English: Composition:
Slovak: Zloženie:
Polish: Skład:
Hungarian: Tagok:
Slovenian: Sestava:
Romanian: Membri:
Bulgarian: Състав :
Lithuanian: Sudėtis:
English: Craft-trade bakers
Slovak: Cech pekárov
Polish: piekarze zajmujący się produkcją i handlem
Hungarian: Kézműves pékek
Slovenian: Peki obrtniki
Romanian: Meșteri brutari
Bulgarian: Хлебари занаятчии
Lithuanian: Kepėjai amatininkai
English: the loaves, having the characteristic aroma and weighing not less than 0,5 kg, come in two traditional forms; the first type, known locally as "U sckuanète" (folded loaf), is a tall loaf formed by folding the dough from either side into the centre and is baked without the edges of the loaves coming into contact with each other; the second type, known locally as "a cappidde de prèvete" (priest's hat), is lower and, on baking, the edges of the loaves do not touch each other.
Slovenian: hlebci z značilno aromo in težki najmanj 0,5 kg imajo dve tradicionalni obliki, prvi tip, lokalno poznan pod imenom "U sckuanète" (prepognjen hlebec), je visok hlebec, oblikovan tako, da je testo z obeh strani prepognjeno proti sredini, robovi hlebcev pa se med peko ne dotikajo, drugi tip, lokalno poznan pod imenom "a cappidde de prèvete" (duhovnikov klobuk), je nižji in robovi hlebcev se med peko ne dotikajo.
Romanian: Pâinea rotundă, cu aromă caracteristică, cu o greutate nu mai mică de 0,5 kilograme (kg), prezintă două forme tradiționale, dintre care prima, numită la scară locală „U sckuanète” („pane accavallato”), înaltã, împãturitã fãrã ca marginile sã se atingã, cealaltã, mai aplatizatã, numitã la scarã localã „a cappidde de prèvete” („a cappello di prete”) (ca pãlãria unui preot), fãrã ca marginile sã se atingã.
Bulgarian: хлябът, с характерен аромат, с тегло не по-малко от 0,5 кг., има традиционно две форми, първата известна в местността като “U sckuanète” (“сгънат хляб”), е хляб оформен като тестото е сгънато от страни към центъра, като краищата не се допират , а другата, известна в местността като “a cappidde de prèvete” (“шапката на свещеника”) , е по- ниска и при изпичане краищата на хляба не се допират.
English: the crust must not be less than 3 mm thick; the texture of the crumb, which is a straw-yellow colour, has air-bubbles of uniform size;
Slovak: kôrka musí byť hrubá najmenej 3 mm;
Romanian: Coaja nu trebuie să fie mai subțire de 3 milimetri, miezul, de culoare galben pal, are porozitate omogenă;
English: A staple of the inhabitants' diet in the uplands of the Murgia region, the bread was traditionally presented in large loaves (U sckuanète or folded loaf); the dough was mainly mixed and kneaded within the home before being prepared for the oven and baked in public ovens, with the attendant social and cultural implications arising from this link between the private and public spheres.
Romanian: Element de bază al regimului alimentar al populațiilor din regiunea Murgia, în forma cea mai tradițională (U sckuanète = pane accavallato), se fãcea în gramaj mare și era în principal frământată acasă, apoi pregătită și coaptă în cuptoare publice, ceea ce avea implicații pe plan social și cultural, ca urmare a relației între domeniul privat și cel colectiv.
Bulgarian: Основен продукт в храната на населението в областта де Мурджа, хляба присъства в традиционната си форма (U sckuanète или “сгънат хляб”), този хляб се е замесвал и оформял в къщи, а след това окончателно приготвен се е изпичал в обществени пекарни, което създало връзки в социален и културен план, следствие от връзката между частното и общественото.
English: The typical loaves baked traditionally for peasants, shepherds and their families therefore developed in an agricultural and sheep-rearing society and, they are still produced by Altamura's bakers:
Slovak: Typické bochníky tradične pečené pre sedliakov, pastierov a ich rodiny sa na základe uvedeného dôvodu vyvinuli v poľnohospodárskej spoločnosti chovajúcej ovce a altamurskí pekári ich ešte stále vyrábajú:
Polish: Typowe bochenki wypiekane tradycyjnie przez chłopów, pasterzy i ich rodziny rozwinęły się dlatego w społeczeństwie rolników oraz hodowców owiec i są nadal produkowane przez piekarzy z Altamury:
Slovenian: Značilni hlebci, ki so se tradicionalno pekli za kmete, pastirje in njihove družine in jih peki iz Altamure še vedno proizvajajo, so se torej razvili v kmečki in pastirski družbi:
Romanian: Așadar, tocmai în contextul unei societăți agropastorale au luat naștere formele tipice de pâine în mod tradițional destinate țăranilor, ciobanilor și familiilor acestora, ele fiind încă produse de brutăriile din Altamura:
Bulgarian: В обстановката на едно земеделско-животновъдно общество се пораждат типичните форми на традиционните хлябове за селяните, овчарите и техните семейства и които все още могат да бъдат открити в производството на хлебопроизводителите в Алтамура :
Lithuanian: Dėl šios priežasties žemės ūkio ir avių auginimo bendruomenėje paplito valstiečiams, piemenimis ir jų šeimoms tradiciškai kepami tipiški kepalai, kuriuos ir šiuo metu kepa Altamura kepėjai:
English: they are large loaves produced from durum-wheat flour, leavening, salt and water and involve a process in five stages:
Slovak: Sú to veľké bochníky vyrobené z múky z tvrdej pšenice, kvásku, soli a vody a jedná sa o proces rozdelený do piatich etáp:
Polish: są to duże bochenki produkowane z mąki uzyskiwanej z pszenicy durum, zakwaszane, solone i podlewane oraz włączone są w pięcioetapowy proces:
Slovenian: To so veliki hlebci, izdelani iz moke trde pšenice, pekovskega kvasa, soli in vode, sam proces izdelave pa poteka v petih delih:
Romanian: forme de gramaj mai mare, obținute din făină de grâu dur, maia, sare și apă, la capătul unui proces de fabricație în cinci faze:
Bulgarian: тежък хляб, получен от брашно от твърда пшеница, основна закваска, сол и вода, на края на един производствен процес включващ пет етапа :
Lithuanian: tai – dideli kepalai, pagaminti iš kietųjų kviečių miltų, raugo, druskos ir vandens, taikant penkių etapų gamybos procesą:
English: mixing and kneading the dough, giving it a form, leaving it to rise, shaping it and baking it in a wood-fired oven.
Slovak: miešanie a miesenie cesta, vloženie do formy, kysnutie, tvarovanie a pečenie v peci vykurovanej drevom.
Polish: mieszania i wyrabiania ciasta, nadawania mu formy, pozostawienia, by urosło, formowania oraz pieczenia w piecu opalanym drewnem.
Hungarian: a tészta kikeverése és dagasztása, formára alakítása, kelesztése, formázása és fatüzelésű kemencében való sütése.
Slovenian: zamešanje in gnetenje testa, oblikovanje testa, vzhajanje, oblikovanje in peka v peči na drva.
Romanian: frământare, punere în tavă, dospire, modelare și coacere în cuptor cu lemne, acestea fiind caracteristicile care o deosebesc de orice alt tip de pâine.
Lithuanian: tešlos užmaišymą ir užminkymą, formos suteikimą tešlai, jos palikimą iškilti, suformavimą ir kepimą malkomis kūrenamoje krosnyje.
English: These characteristics set it apart from all other types of bread. Milling also took place entirely in Altamura, where at least 26 milling works were in operation in the early 17th century.
Romanian: De asemenea, activitatea de morărit avea loc numai în Altamura, unde la începutul secolului al XVII-lea existau cel puțin douăzeci și șase de instalații de prelucrare funcționale.
English: lists of farmers producing durum wheat in the area concerned, to be presented to the relevant municipalities in the area defined in point 4.3, - lists of millers processing grain of wheat producers in the abovementioned area into semolina and flour for breadmaking, to be presented to the relevant municipalities, - a list of bakers producing "Pane di Altamura" in accordance with the rules of production set out in point 4.5 below, to be presented to the municipality of Altamura.
Romanian: de liste, depuse la diferitele comune ale zonei definite la pct. 4.3, ale producătorilor de grâu dur de pe teritoriul respectiv, de liste, depuse la diferite comune, ale morarilor care se angajează să transforme în griș remăcinat destinat panificației materia primă provenind de la producătorii de grâu de pe teritoriul indicat mai sus, unei liste a brutarilor care se angajează să producă „pane di Altamura” în conformitate cu criteriile din caietul de sarcini al produsului de la pct. 4.5, listă depusă în comuna Altamura.
English: The water to be used for the dough is certified by the body responsible for the aqueduct:
Slovak: Voda, ktorá sa používa na cesto, je osvedčená príslušnou zodpovednou vodárňou;
Polish: Woda używana do ciasta zatwierdzona jest przez organ odpowiedzialny za akwedukt:
Hungarian: A tésztához felhasznált vizet a vízvezetékért felelős szerv tanúsítja:
Slovenian: Vodo, ki naj se uporablja za testo, potrdi organ, pristojen za vodovod:
Romanian: Apa folosită pentru aluat este certificată de organismul de administrare a rețelei de apă curentă:
Bulgarian: Водата използвана за тестото е сертифицирана от органа отговорен за водоснабдяването:
Lithuanian: Tešlai naudotiną vandenį sertifikavo už vandens kanalus atsakingas organas:
English: it must be analysed once a year and must comply with the criteria set out in point 4.5 below and the certificates issued by the managing body must be published at the town hall of the municipality of Altamura.
Slovak: musí sa analyzovať jeden krát ročne a musí spĺňať kritériá uvedené v bode 4.5., a osvedčenia vydané riadiacim orgánom musia byť uverejnené na radnici samosprávnej obce Altamura.
Polish: musi zostać poddana analizie raz do roku i musi spełniać kryteria wymienione w pkt 4.5 poniżej, a świadectwa wydane przez organ zarządzający muszą zostać opublikowane w ratuszu gminy miejskiej Altamura.
Hungarian: évente egyszer elemezni kell, és meg kell felelnie az alábbi 4.5. pontban meghatározott kritériumoknak, valamint az igazgatási szerv által kiadott tanúsítványokat közzé kell tenni Altamura városházáján.
Slovenian: enkrat letno jo je treba analizirati in mora ustrezati merilom iz točke 4.5 v nadaljevanju, certifikati, ki jih izda upravni organ, pa morajo biti objavljeni v mestni hiši mestne občine Altamura.
Romanian: aceasta va fi analizată în fiecare an și trebuie să corespundă parametrilor prevăzuți la pct. 4.5, iar certificatul eliberat de organismul de administrare se afișează la avizierul primăriei comunei Altamura.
Bulgarian: тя трябва да се анализира веднъж годишно и да отговаря на параметрите фигуриращи в точка 4.5, а сертификатът издаден от отговорният орган трябва да се изложи в кметството на община де Алтамура.
Lithuanian: jis turi būti tiriamas kartą per metus ir turi atitikti 4.5 punkte išdėstytus kriterijus, o vadovaujančio organo išduoti sertifikatai turi būti skelbiami Altamura savivaldybės rotušėje.
English: Quantities and composition of the mix:
Slovak: Množstvá a zloženie zmesi:
Polish: Ilości i skład mieszniny:
Hungarian: A keverék mennyisége és összetétele:
Slovenian: Količine in sestava mešanice:
Romanian: Dozarea și compoziția aluatului:
Bulgarian: Доза и състав на тестото:
Lithuanian: Mišinio savybės ir sudėtis:
English: 100 kg durum-wheat flour requires 20 kg (20 %) leaven, 2 kg (2 %) sea salt and approximately 60 litres (60 %) water at a temperature of 18 °C.
Slovak: 100 kg múky z tvrdej pšenice si vyžaduje 20 kg (20 %) kvásku, 2 kg (2 %) morskej soli a približne 60 litrov (60 %) vody pri teplote 18 °C.
Polish: 100 kg mąki uzyskanej z pszenicy durum wymaga 20 kg (20 %) zakwasu, 2 kg (2 %) soli morskiej i około 60 litrów (60 %) wody o temperaturze 18 °C.
Hungarian: 100 kg durumliszthez 20 kg (20 %) kovász, 2 kg (2 %) tengeri só és körülbelül 60 liter (60 %) 18 °C hőmérsékletű víz kell.
Slovenian: za 100 kg moke trde pšenice je potrebno 20 kg (20 %) pekovskega kvasa, 2 kg (2 %) morske soli in približno 60 litrov (60 %) vode pri temperaturi 18 °C.
Romanian: la 100 kg de griș de grâu dur, 20 kg (20 %) drojdie naturală, 2 kg (2 %) sare de mare, circa 60 de litri (60 %) apă la temperatura de 18º C.
Bulgarian: за 100 кг. грис от твърда пшеница е необходимо 20 кг (20%) естествена мая, 2 кг (2%) морска сол, около 60 литра (60%) вода с температура 18 °С.
Lithuanian: 100 kg kietųjų kviečių miltų reikia 20 kg (20 %) raugo, 2 kg (2 %) jūros druskos ir apie 60 litrų (60 %) 18 °C temperatūros vandens.
English: stippling:
Slovak: striekanie farby cez sitko:
Polish: kropkowany:
Hungarian: szemcsézés:
Slovenian: pikčasto:
Romanian: tipul imprimării:
Bulgarian: тип печат:
Lithuanian: taškavimas:
English: 100 % pantone 323 cv,
Polish: 100 % pantone 323 cv,
Hungarian: 100 % pantone 323 cv,
Slovenian: 100 % pantone 323 cv,
Romanian: 100 % pantone 323 cv,
Bulgarian: 100% pantone, 323 cv,
Lithuanian: 100 % pantone 323 cv,
English: Pane DOP di Altamura:
Polish: Pane DOP di Altamura:
Hungarian: Pane DOP di Altamura:
Slovenian: Pane DOP di Altamura
Romanian: pane dop di Altamura:
Bulgarian: Pane DOP di Altamara :
Lithuanian: Pane DOP di Altamura:
English: Arial font, size 71,1 bold typeface, width of oval border 0,040,
Slovak: Pane DOP di Altamura, font Arial, tučné písmo o veľkosti 71,1, šírka oválneho okraja 0,040,
Polish: czcionka Arial, rozmiar 71,1 wytłuszczony krój pisma, szerokość obramowania owalu 0,040,
Hungarian: 71,1 pontos félkövér Arial betűkészlet, az ovális keret vastagsága 0,040,
Slovenian: Arialni tisk, velikost 71,1 poudarjeni tisk, širina ovalnega roba 0,040,
Romanian: caractere „arial”, dimensiune 71,1, grosimea liniei ovale: 0,040.
Bulgarian: шрифт ариал, размер 71,1, дебелина на овалната линия: 0,040,
Lithuanian: Arial šriftas, 71 dydis, 1 juodas šriftas, ovalaus krašto plotis 0,040,
English: yellow:
Slovak: žltá:
Polish: żółty:
Hungarian: sárga:
Slovenian: rumena:
Romanian: galben:
Bulgarian: жълто:
Lithuanian: geltona:
English: 100 % pantone yellow cv,
Polish: 100 % pantone yellow cv,
Hungarian: 100 % pantone yellow cv,
Slovenian: 100 % pantone rumena cv,
Romanian: 100 % pantone yellow cv,
Bulgarian: pantone yellow cv,
Lithuanian: 100 % pantone yellow cv,
English: violet:
Polish: fioletowy:
Hungarian: ibolya:
Slovenian: vijolična:
Romanian: violet:
Bulgarian: виолетово:
Lithuanian: violetinė:
English: 100 % pantone 228 cv,
Slovak: fialová:100 % pantone 228 cv,
Polish: 100 % pantone 228 cv,
Hungarian: 100 % pantone 228 cv,
Slovenian: 100 % pantone 228 cv,
Romanian: 100 % pantone 228 cv,
Bulgarian: 100 % pantone 228 cv,
Lithuanian: 100 % pantone 228 cv,
English: white:
Slovak: biela:
Polish: biały:
Hungarian: fehér:
Slovenian: bela:
Romanian: alb:
Bulgarian: бяло :
Lithuanian: balta: