natgillin/translations-raw huggingface dataset:
On the other side, Finland challenged the use of the definition ‘traditional Dutch product’ as not specific to the product described in the application since similar products marketed in northern Europe can also be qualified as traditional.
S druge strane, Finska je osporila uporabu definicije „tradicionalnog nizozemskog proizvoda” jer nije specifična za proizvod opisan u zahtjevu s obzirom na to da se slični proizvodi koji se stavljaju na tržište sjeverne Europe također mogu smatrati tradicionalnim proizvodima.
Finland has subsequently requested, during the consultations with the Netherlands, to delete the last sentence of Section 3.2 ‘There are no other products of the same name or similar products with a similar-sounding name’ because it would be incorrect.
Finska je naknadno, tijekom savjetovanja s Nizozemskom, zatražila da se izbriše zadnja rečenica u odjeljku 3.2. „Ne postoje drugi proizvodi istog naziva ni slični proizvodi koji nose istozvučan naziv” jer je netočna.
The Commission has assessed the arguments provided in the reasoned statements of opposition and in the information provided to the Commission regarding the negotiations between the interested parties and it has concluded that the name ‘Suikerstroop’ should be registered as TSG.
Komisija je ocijenila argumente navedene u obrazloženim izjavama o prigovoru i informacijama koje su joj dostavljene u vezi sa savjetovanjima među zainteresiranim stranama te je zaključila da bi naziv „Suikerstroop” trebalo registrirati kao ZTS.
The oppositions are based on both points (a) and (b) of Article 21(1) of Regulation (EU) No 1151/2012.
Prigovori se temelje na objema točkama (a) i (b) članka 21. stavka 1. Uredbe (EU) br. 1151/2012.
As regards the incompatibility with the terms of the Regulation, three points have been raised: 1) the name is not specific; 2) the product characteristics and its production method is not unique 3) point 3.1 of the product specification does not comply with Article 18(3) of Regulation (EU) No 1151/2012 insofar as it refers to a ‘traditional Dutch product’.
U pogledu neusklađenosti s odredbama Uredbe istaknuta su tri pitanja: 1. naziv nije specifičan; 2. svojstva proizvoda i njegova metoda proizvodnje nisu jedinstveni; 3. točka 3.1. specifikacije proizvoda nije u skladu s člankom 18. stavkom 3. Uredbe (EU) br. 1151/2012 u mjeri u kojoj upućuje na „tradicionalni nizozemski proizvod”.
As regards the circumstance that the name is lawful, renowned and economically significant for similar agricultural products and foodstuffs, one point has been raised: an identical name is used for several similar products already existing in the Danish, Swedish, Finnish, German and Baltic markets.
Kada je riječ o uvjetu prema kojem naziv mora biti zakonit, poznat i gospodarski značajan za slične poljoprivredne ili prehrambene proizvode, istaknuto je sljedeće: identičan se naziv upotrebljava za nekoliko sličnih proizvoda koji već postoje na danskom, švedskom, finskom, njemačkom i baltičkom tržištu.
Regulation (EU) No 1151/2012 does not require a TSG name to be specific.
Uredbom (EU) br. 1151/2012 ne zahtijeva se specifičan naziv ZTS-a.
This was required under Article 4(2) of Council Regulation (EC) No 509/2006 [3].
Taj je zahtjev postojao u skladu s člankom 4. stavkom 2. Uredbe Vijeća (EZ) br. 509/2006 [3].
Although the application was submitted to the Commission when Regulation (EC) No 509/2006 was into force, it was then published under Regulation (EU) No 1151/2012 and, therefore, in the absence of specific transitional provisions, the latter Regulation applies.
Iako je zahtjev podnesen Komisiji u trenutku kada je Uredba (EZ) br. 509/2006 stupila na snagu, objavljen je u skladu s Uredbom (EU) br. 1151/2012 te se stoga, u nedostatku posebnih prijelaznih odredbi, primjenjuje potonja uredba.
In accordance with Article 18(2) of Regulation (EU) No 1151/2012 a name is eligible for TSG if it has been traditionally used to refer to the specific product or if it identifies the traditional or specific character of the product.
U skladu s člankom 18. stavkom 2. Uredbe (EU) br. 1151/2012 naziv je prihvatljiv kao ZTS kada se tradicionalno upotrebljava za označivanje specifičnog proizvoda ili opisuje tradicionalna ili specifična svojstva proizvoda.
In this case, the name ‘Suikerstroop’ has been used for centuries to define this specific product.
U ovom slučaju naziv „Suikerstroop” stoljećima se upotrebljava za definiranje ovog specifičnog proizvoda.
It identifies the specific character of the product, being a syrup made with the liquid left behind during the production of sugar from sugar beet or sugar cane.
Njime se opisuju posebna svojstva proizvoda, a to je sirup dobiven od tekućine preostale tijekom proizvodnje šećera iz šećerne repe ili šećerne trske.
Therefore, the name complies with the requirements of Regulation (EU) No 1151/2012.
Stoga naziv ispunjava zahtjeve Uredbe (EU) br. 1151/2012.
Regulation (EU) No 1151/2012 does not require a TSG product to be unique or distinctive.
Uredbom (EU) br. 1151/2012 ne zahtijeva se da proizvod s oznakom ZTS bude jedinstven ili poseban.
It has to be identifiable and distinguishable.
On treba biti prepoznatljiv i mora se moći razlikovati.
According to Article 18(4) of Regulation (EU) No 1151/2012 only names that refer to claims of a general nature used for a set of products or to claims provided for by particular Union legislation are excluded.
U skladu s člankom 18. stavkom 4. Uredbe (EU) br. 1151/2012 isključuju se samo nazivi koji se odnose na tvrdnje općenite prirode koje se upotrebljavaju za određene proizvode, ili tvrdnje propisane posebnim zakonodavstvom Unije.
‘Suikerstroop’ is clearly identified as regards its characteristics and production method.
Proizvod „Suikerstroop” jasno je određen s obzirom na svoje značajke i metodu proizvodnje.
In addition, the product covered by the product specification of the name ‘Suikerstroop’ complies with the requirements set out in Article 18(1) points (a) and (b) of Regulation (EU) No 1151/2012 since the mode of production corresponds to traditional practice for this product and the ingredients are those traditionally used.
Osim toga, proizvod obuhvaćen specifikacijom proizvoda za naziv „Suikerstroop” u skladu je sa zahtjevima utvrđenima u članku 18. stavku 1. točkama (a) i (b) Uredbe (EU) br. 1151/2012 jer način proizvodnje odgovara tradicionalnoj praksi za taj proizvod i upotrebljavaju se tradicionalni sastojci.
The sentence in point 3.1 of the product specification ‘Once the procedure under Article 18(3) of Regulation (EU) No 1151/2012 has been completed, it is intended that the words “traditional Dutch product” will appear on the label in the language of the country in which the product is marketed’ does not comply with Article 18(3) of Regulation (EU) No 1151/2012.
Rečenica iz točke 3.1. specifikacije proizvoda „Nakon završetka postupka u skladu s člankom 18. stavkom 3. Uredbe (EU) br. 1151/2012 želimo da se na etiketi istakne oznaka ‚tradicionalni nizozemski proizvod’ na jeziku zemlje u kojoj se proizvod stavlja na tržište” nije u skladu s člankom 18. stavkom 3. Uredbe (EU) br. 1151/2012.
It should be replaced by the following sentence: ‘The name shall be accompanied by the claim “made following the tradition of the Netherlands”’.
Trebalo bi je zamijeniti sljedećom rečenicom: „Uz naziv se navodi tvrdnja 'proizvedeno prema nizozemskoj tradiciji'”.
The Dutch authorities have agreed that this amendment is included in the product specification which has to be re-published for information.
Nizozemske vlasti složile su se s uključivanjem te izmjene u specifikaciju proizvoda, koju je potrebno ponovno objaviti u informativne svrhe.
Although products similar to ‘Suikerstroop’ are marketed in other Member States under a name which is deemed the translation, in the official languages of those Member States, of the term ‘Suikerstroop’, it cannot be concluded that an ‘identical name’ is used in the market of those Member States for similar products.
Iako se proizvodi slični proizvodu „Suikerstroop” stavljaju na tržište u drugim državama članicama pod nazivom koji se smatra prijevodom pojma „Suikerstroop” na službenim jezicima tih država članica, ne može se zaključiti da se „identičan naziv” upotrebljava na tržištu tih država članica za slične proizvode.
The name used in those Member States has indeed the same meaning as Suikerstroop in Dutch language but it is not identical to ‘Suikerstroop’ since it is expressed in a different language.
Naziv koji se upotrebljava u tim državama članicama doista ima isto značenje kao i pojam „Suikerstroop” u nizozemskom jeziku, ali nije identičan pojmu „Suikerstroop” jer je izražen na drugom jeziku.
In addition, the name ‘Suikerstroop’ is not protected as such but only in conjunction with the claim ‘made following the tradition of the Netherlands’.
Osim toga, naziv „Suikerstroop” kao takav nije zaštićen, već samo u vezi s tvrdnjom „proizvedeno prema nizozemskoj tradiciji”.
Therefore, those names of products similar to the product referred to in the application of ‘Suikerstroop’, marketed in the Danish, Swedish, Finnish, German and Baltic markets, whose meaning is ‘syrup of sugar’ and represent the translation of the name ‘Suikerstroop’ in their respective languages, may continue to be used.
Stoga se mogu nastaviti upotrebljavati nazivi proizvoda sličnih proizvodu iz zahtjeva za upis naziva „Suikerstroop”, koji se stavljaju na dansko, švedsko, finsko, njemačko i baltičko tržište, čije je značenje „sirup od šećera” i koji predstavljaju prijevod naziva „Suikerstroop” na odgovarajućim jezicima.
They are not identical to ‘Suikerstroop’ and they should not be considered as imitations or evocations of the name ‘Suikerstroop’ because the name ‘Suikerstroop’, once registered, will have to be accompanied by the claim ‘made following the tradition of the Netherlands’.
Oni nisu identični nazivu „Suikerstroop” i ne bi ih se trebalo smatrati oponašanjem naziva „Suikerstroop” ili podsjećanjem na njega jer će naziv „Suikerstroop”, kad bude upisan u registar, morati biti popraćen tvrdnjom „proizvedeno prema nizozemskoj tradiciji”.
Therefore the protection of this name is limited to the name as referring to the Dutch tradition.
Stoga je zaštita tog naziva ograničena na naziv koji se odnosi na nizozemsku tradiciju.
In addition, it is obvious that the registration of the name ‘Suikerstroop’ may not prevent the use of the single terms ‘sugar’ or ‘syrup’ which are common names.
Osim toga, očito je da se registracijom naziva „Suikerstroop” ne može spriječiti upotreba pojedinačnih izraza „šećerni” ili „sirup”, koji su uobičajeni nazivi.
The Netherlands and Finland have also agreed to delete the last sentence of Section 3.2 which reads: ‘There are no other products of the same name or similar products with a similar-sounding name’.
Nizozemska i Finska također su se dogovorile o brisanju posljednje rečenice odjeljka 3.2. koja glasi: „Ne postoje drugi proizvodi istog naziva ni slični proizvodi koji nose istozvučan naziv”.
Such a sentence should be therefore deleted from the product specification, which has to be re-published for information purposes.
Tu bi rečenicu stoga trebalo izbrisati iz specifikacije proizvoda, koju je potrebno ponovno objaviti u informativne svrhe.
In the light of the above, the name ‘Suikerstroop’ should be entered in the register of traditional specialities guaranteed.
S obzirom na prethodno navedeno naziv „Suikerstroop” trebalo bi upisati u registar zajamčeno tradicionalnih specijaliteta.
The consolidated version of the single document should be published for information.
Pročišćenu verziju jedinstvenog dokumenta trebalo bi objaviti u informativne svrhe.
The name ‘Suikerstroop’ (TSG) is registered.
Naziv „Suikerstroop” (ZTS) upisuje se u registar.
The name in the first paragraph identifies a product from Class 2.3. bread, pastry, cakes, confectionery, biscuits and other baker's wares set out in Annex XI to Commission Implementing Regulation (EU) No 668/2014 [4].Article 2
Naziv iz prvog stavka odnosi se na proizvod iz razreda 2.3. Kruh, fino pecivo, kolači, slastice, keksi i drugi pekarski proizvodi iz Priloga XI. Provedbenoj uredbi Komisije (EU) br. 668/2014 [4].Članak 2.
The name referred in Article 1 shall be accompanied by the claim ‘made following the tradition of the Netherlands’.
Uz naziv iz članka 1. navodi se tvrdnja „proizvedeno prema nizozemskoj tradiciji”.
OJ C 187, 19.6.2014, p. 9.
SL C 187, 19.6.2014., str. 9.
APPLICATION FOR REGISTRATION OF A TSG
ZAHTJEV ZA REGISTRACIJU ZTS-a
Regulation (EC) No 509/2006 on agricultural products and foodstuffs as traditional specialities guaranteed [1]
Uredba (EZ) br. 509/2006 o poljoprivrednim i prehrambenim proizvodima kao garantirano tradicionalnim specijalitetima [1]
‘SUIKERSTROOP’
„SUIKERSTROOP”
EC No: NL-TSG-0007-01203 – 27.1.2014
EZ br.: NL-TSG-0007-01203 – 27.1.2014.
NAME AND ADDRESS OF THE APPLICANT GROUP
NAZIV I ADRESA SKUPINE KOJA PODNOSI ZAHTJEV
Name: Kenniscentrum suiker & voeding
Naziv Kenniscentrum suiker & voeding
Address: Amsterdamsestraatweg 39a, 3744 MA BAARN
Adresa Amsterdamsestraatweg 39a, 3744 MA BAARN
Tel. +31 355433455
Telefon +31 355433455
Fax +31 355426626
Telefaks +31 355426626
Email: info@kenniscentrumsuiker.nl
E-pošta info@kenniscentrumsuiker.nl
PRODUCT SPECIFICATION
SPECIFIKACIJA PROIZVODA
Name(s) to be registered (Article 2 of Commission Regulation (EC) No 1216/2007 [2])
Naziv (nazivi) za registraciju (članak 2. Uredbe Komisije (EZ) br. 1216/2007) [2]
‘Suikerstroop’
„Suikerstroop”
The name shall be accompanied by the claim ‘made following the tradition of the Netherlands’.
Uz naziv se navodi tvrdnja „proizvedeno prema nizozemskoj tradiciji”.
The product has had this name for centuries.
Naziv se tradicionalno upotrebljava za označivanje proizvoda.
‘Suikerstroop’ [treacle] is obtained during the production of sugar.
Sirup „Suikerstroop” dobiva se pri proizvodnji šećera.
Article 12 of the 1977 Sugar and Syrup (Commodities Act) Decree provides that: ‘The name “suikerstroop”, preceded where appropriate by the name of the plant from which the product is made, must and may only be used to describe the syrupy liquid obtained from the massecuite of the plant from which the product is made after extraction of the sugar crystals…’.
Člankom 12. Uredbe o šećeru i sirupu (Warenwet) iz 1977. utvrđeno je da „Oznaku 'Suikerstroop', kojoj prethodi ili ne prethodi naziv biljke od koje je proizvod proizveden, smije nositi samo sirupasta tekućina dobivena od soka nastalog kuhanjem biljke koja služi izradi proizvoda, a nakon uklanjanja kristala šećera…”.
☒ Registration with reservation of the name
☒ Registracija s rezervacijom naziva
☐ Registration without reservation of the name
☐ Registracija bez rezervacije naziva
Class 2.3: Confectionery, bread, pastry, cakes, biscuits and other bakers' wares
Razred 2.3.: Kruh, fino pecivo, kolači, slastice, keksi i drugi pekarski proizvodi
Description of the agricultural product or foodstuff to which the name under point 3.1. applies (Article 3(1) of Regulation (EC) No 1216/2007)
Opis poljoprivrednog ili prehrambenog proizvoda na koji se odnosi naziv iz točke 3.1. (članak 3. stavak 1. Uredbe (EZ) br. 1216/2007)
The high dry matter content of the product in combination with its high sugar concentration (more than 60 g per 100 g) means that it has a long shelf life.
Proizvod ima dug rok trajanja zahvaljujući velikom udjelu suhe tvari i šećera (više od 60 g na 100 g).
The sugar ensures that there is a low availability of ‘free water’, which means that no micro-organisms can develop.
„Slobodna” je voda zbog šećera slabo prisutna tako da se u proizvodu ne mogu razviti nikakvi mikroorganizmi.
The product has the following specific characteristics:
Posebna svojstva proizvoda navedena su u nastavku.
Brix [3]
Stupanj Brixa [3]
2000 - 30000 IU [4]
2000 – 30000 IU [4]
min. 79°
najmanje 79 °
min. 70 %
najmanje 70 %
‘Suikerstroop’ is a sticky, thick, viscous, dark brown, syrupy liquid.
Sirup „Suikerstroop” ljepljiva je, gusta i ne suviše tekuća tamnosmeđa tekućina sirupaste teksture.
It contains a large quantity of sugar (at least 70 %).
Udio šećera vrlo je velik, odnosno najmanje 70 %.
‘Suikerstroop’ has an apparent purity of at least 73 %.
Proizvod „Suikerstroop” ima vidljivi faktor čistoće od najmanje 73 %.
The extract content should be at least 80 %, and the ash content of ‘suikerstroop’ may not be higher than 4 %.
Najmanji udio ekstrakta mora biti 80 %. Najveći udio pepela u proizvodu „Suikerstroop” ne smije biti veći od 4 %.
‘Suikerstroop’ has a sweet/salty and slightly bitter taste.
Sirup „Suikerstroop” slatko-slanog je i gorkastog okusa.
The sweetness is produced by the high sugar content and the saltiness by the minerals and other (soluble) components from the sugar beet or sugar cane which are found in the syrup as a result of the production process.
Sladak okus dolazi od velikog udjela šećera, a slani okus od minerala i drugih (topivih) sastojaka šećerne repe ili šećerne trske sadržanih u sirupu za vrijeme postupka proizvodnje.
Description of the production method to which the name under point 3.1 applies
Opis metode proizvodnje proizvoda na koji se odnosi naziv iz točke 3.1.
The raw material for ‘suikerstroop’ is the syrupy liquid left behind during the production of sugar from sugar beet or sugar cane after extraction of the sugar crystals.
Sirovina od koje se dobiva sirup „Suikerstroop” preostala je sirupasta tekućina dobivena pri proizvodnji šećera od šećerne repe ili šećerne trske, a nakon uklanjanja kristala šećera.
In the production of granulated sugar, the extraction process involves dissolving the sugars from the sugar beet or sugar cane in water.
U proizvodnji kristalnog šećera, u fazi ekstrakcije, šećeri repe ili šećerne trske otapaju se u vodi.
Other — water-soluble — components (‘non-sugars’) from the sugar beet or sugar cane also dissolve.
Ostali se sastojci („ne-šećeri”) šećerne repe i šećerne trske isto otapaju u vodi.
This extract is purified, reduced and crystallised.
Ekstrakt se pročišćava, zgušnjava i kristalizira.
After the sugar solution thus obtained has crystallised, the sugar crystals are extracted.
Nakon kristalizacije šećerne otopine dobivene na ovaj način odstranjuju se kristali šećera.
The ‘non-sugars’ are left behind in the remaining sugar solution, also known as the mother liquor (or the syrup or run-off syrup).
„Ne-šećeri” očuvani su u preostaloj slatkoj otopini koja se naziva i „matičnom vodom” (= sirup, ocijeđeni sirup).
The mother liquor still contains a lot of dissolved sugar (approximately 85 %).
Ova matična voda još uvijek sadržava mnogo otopljenih šećera (oko 85 %).
In order to allow the still dissolved sugar to crystallise, the mother liquor is reduced a second time until sugar crystals start to form again.
Kako bi se oni mogli kristalizirati, matična voda opet se zgušnjava sve dok ne nastanu novi kristali šećera.
Once more, these crystals are extracted.
Kristali se ponovno odvajaju od sirupa.
The remaining syrup is known as B-syrup and contains approximately 75 % sugar (based on dry matter) and relatively higher levels of non-sugars.
Ovaj preostali sirup naziva se sirupom B. Sadržava oko 75 % šećera (na temelju suhe tvari) i nešto više ne-šećera.
The B-syrup is the raw material used to produce ‘suikerstroop’.
Upravo se sirup B upotrebljava kao sirovina za proizvodnju sirupa „Suikerstroop”.
The B-syrup is fed into a mixing tank to remove impurities.
Sirup B stavlja se u miješalicu kako bi se uklonile nečistoće.
The raw material is treated with activated carbon, absorbing the impurities, which are removed by filtration along with the carbon.
Sirovina se obrađuje aktivnim ugljenom koji upija nečistoće. One se zatim uklanjanju filtriranjem zajedno s ugljenom.
The purified B-syrup obtained is the main ingredient of ‘suikerstroop’ To this purified B-syrup sugar solution (solution of sugar in water) and/or invert sugar (syrup) is added in order to comply with the characteristics referred to under 3.5.
Tada se dobiva pročišćeni sirup B koji je glavni sastojak sirupa „Suikerstroop”. Sirupu B dodaje se otopina šećera (otopljenog u vodi) i/ili (sirup) invertnoga šećera kako bi se dobila svojstva iz točke 3.5.
Invert sugar (syrup) is a syrup obtained by separating sugar (sucrose) into glucose and fructose.
Invertni šećer (sirup) je sirup dobiven razdvajanjem šećera (saharoze) na glukozu i fruktozu.
The purified (B-)syrup, sugar solution and/or invert sugar (syrup) are mixed to form a homogeneous mass.
Pročišćeni sirup B, otopina šećera i/ili invertni šećer miješaju se dok se ne dobije ujednačena smjesa.
In order to obtain ‘suikerstroop’ with the composition described under 3.5, this homogeneous, syrupy mass is evaporated under vacuum until the desired brix value (at least 79°) is achieved.
Kako bi proizvod „Suikerstroop” imao sastav sukladan sastavu opisanom u točki 3.5., ova ujednačena sirupasta smjesa isparava se u vakuumu sve dok se ne dobije željeni stupanj Brixa (najmanje 79° Brixa).
The syrup is stored in storage tanks, from which it is poured into the various types of packaging.
Sirup se stavlja u spremnike iz kojih se pakira u različitim oblicima.
The specific character of ‘suikerstroop’ is attributable to the fact that its qualities differ significantly from other types of syrup such as apple syrup or pear syrup but also from molasses in terms of the following characteristics:
Posebnost proizvoda „Suikerstroop” proizlazi iz činjenice da se po pitanju kvalitete jasno razlikuje od drugih vrsta sirupa, poput sirupa od jabuka ili krušaka, ali i od melase jer ima sljedeće karakteristike:
Raw material
Sirovine
‘Suikerstroop’ is distinguished by the fact that the syrup is 100 % derived from sugar beet/cane.
Sirup „Suikerstroop” odlikuje se činjenicom da se dobiva 100 % od šećerne repe ili šećerne trske.
Composition of the sugar
Sastav šećera
Because the syrup is 100 % derived from sugar beet/cane, it contains hardly any carbohydrates apart from sucrose and invert sugar.
Budući da se sirup 100 % proizvodi od šećerne repe ili šećerne trske, ugljikohidrati koje sadržava gotovo su isključivo saharoza i invertni šećer.
The sugar content is at least 70 % (see also characteristics referred to under 3.5).
Najmanji udio šećera je 70 % (vidjeti i karakteristike u točki 3.5.).
This also distinguishes the syrup from molasses, the sugar content of which is less than 68 %.
I po tome se razlikuje od melase čiji je udio šećera manji od 68 %.
The ‘non-sugars’ in the raw material give ‘suikerstroop’ a salty flavour with a slightly bitter accent.
Svoj slan okus, popraćen gorkastom notom, sirup „Suikerstroop” duguje „ne-šećerima” koji se nalaze u sirovini upotrijebljenoj za proizvodnju.
This combines with the high sugar content to produce a sweet/salty taste and aroma that are unique when compared with other types of syrup.
Oni uz veliki udio šećera ovom sirupu daju slatko-slani okus po kojem se razlikuje od drugih vrsta sirupa.
Traditional character of the agricultural product or foodstuff
Tradicionalna svojstva poljoprivrednog ili prehrambenog proizvoda
The application for registration is based on the fact that the product is characterised by a traditional production method and a traditional composition.
Zahtjev za registraciju temelji se na činjenici da se proizvod odlikuje tradicionalnom metodom proizvodnje i tradicionalnim sastavom.
Traditional production method
Tradicionalna metoda proizvodnje
The factories (founded at the beginning of the 20th century, around 1910) are still in operation. They have been internally modernised as technology has advanced.
Tvornice (osnovane početkom 20. stoljeća, oko 1910.) još uvijek rade; postrojenja su im modernizirana kako je napredovala tehnologija.
The 17th, 18th and 19th centuries
U 17., 18. i 19. stoljeću
Historically, ‘suikerstroop’ is a by-product of sugar refining.
Sirup „Suikerstroop” tradicionalan je nusproizvod rafiniranja šećera.
De Suikerraffinadeur [The Sugar Refiner] by J.H.
U svojem djelu naziva „De Suikerraffinadeur” (osoba koja rafinira šećer) iz 1783.
Reisig, dating from 1783, describes how syrup was caught in drip pots during the production of sugar loaves.
J. H. Reisig opisao je način na koji se sirup prikupljao u posude za otjecanje pri proizvodnji šećernih glava.