Übersetzung für "Macaroni wheat " (Englisch → Französisch) :

durum wheat | flint wheat | hard wheat | macaroni wheat

durum wheat [ durum | macaroni wheat ]

cone wheat | Egyptian wheat US | poulard wheat | rivet | turgid wheat

assess wheat for milling | grading wheat for milling | grade wheat for milling | select wheat for milling

elbow macaroni | elbows | ready cut macaroni

macaroni tubing [ macaroni pipe ]

common wheat fodder | feed grain | feed quality wheat | feedwheat | fodder grain | stockfeed wheat

common wheat [ bread wheat | soft wheat | wheat ]

Khorasan wheat | Oriental wheat | Kamut | Kamut wheat

We think of durum wheat as a macaroni or spaghetti wheat.

ex 1902 | Pasta, whether or not cooked or stuffed (with meat or other substances) or otherwise prepared, such as spaghetti, macaroni, noodles, lasagne, gnocchi, ravioli, cannelloni; couscous, whether or not prepared, except for: | Manufacture in which: –all the cereals and their derivatives (except durum wheat and its derivatives) of Chapters 10 and 11 used are wholly obtained, and–all the materials of Chapters 2 and 3 used are wholly obtained if they represent more than 20 % by weight of the product | |

FOR THE PURPOSE OF ASCERTAINING WHETHER COMMON WHEAT FLOUR OR MEAL IS PRESENT IN MACARONI , SPAGHETTI AND SIMILAR PRODUCTS FALLING WITHIN HEADING N 19.03 OF THE COMMON CUSTOMS TARIFF , THE METHOD SET OUT IN ANNEX II SHALL BE EMPLOYED .

WHEREAS REGULATION ( EEC ) N 1059/69 REPLACES COUNCIL REGULATION N 160/66/EEC ( 3 ) OF 27 OCTOBER 1966 INTRODUCING TRADE ARRANGEMENTS IN RESPECT OF CERTAIN GOODS RESULTING FROM THE PROCESSING OF AGRICULTURAL PRODUCTS ; WHEREAS , FOR THE PURPOSE OF IMPLEMENTING THIS LATTER REGULATION , METHODS OF ANALYSIS WERE FIXED BY COUNCIL REGULATION N 83/67/EEC ( 4 ) OF 18 APRIL 1967 ESTABLISHING TARIFF SPECIFICATIONS RELATING TO GOODS COVERED BY COUNCIL REGULATION N 160/66/EEC AND DETERMINING THE FIXED COMPONENTS APPLICABLE TO SUCH GOODS AND THE QUANTITIES OF BASIC PRODUCTS TO BE TAKEN AS HAVING BEEN USED IN THEIR MANUFACTURE , AS LAST AMENDED BY REGULATION ( EEC ) N 2121/68 ( 5 ) ; WHEREAS , SUBJECT TO CERTAIN CHANGES WHICH HAVE PROVED NECESSARY IN ...[+++]PRACTICE , THOSE METHODS OF ANALYSIS SHOULD CONTINUE TO BE APPLIED ; WHEREAS , WITH REGARD TO THE DETECTION OF COMMON WHEAT FLOUR OR MEAL IN MACARONI , SPAGHETTI AND SIMILAR PRODUCTS , IT IS , HOWEVER , ADVISABLE TO ADOPT A NEW METHOD ENSURING MORE ACCURATE RESULTS ;