Translation for 'barley flour' from English to Slovak

barley flour

jačmenná múka {f}potr.

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barley

jačmeň {m} siaty [Hordeum vulgare]bot.poľnoh.T

jačmeň {m}bot.poľnoh.T

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barley starch

jačmenný škrob {m}potr.

barley flakes

jačmenné vločky {pl}potr.

barley bran

jačmenné otruby {pl}potr.

barley straw

jačmenná slama {f}poľnoh.

barley grain

jačmenné zrno {n}poľnoh.potr.

barley grains

jačmenné zrná {pl}pivovar.

barley meal

jačmenný šrot {m}potr.

barley groats

jačmenné krúpy {pl}potr.

malting barley

sladový jačmeň {m}pivovar.poľnoh.potr.

barley [attr.]

jačmenný {adj}

barley malt

jačmenný slad {m}pivovar.potr.

barley porridge

jačmenná kaša {f}gastr.

flour

múka {f}gastr.potr.

to flour

pomúčiť [dok.]

flour [attr.]

múkový {adj}

múčny {adj}

potato flour

zemiaková múka {f}potr.

flour bag

múčne vrece {n}

• Pringles also produces several "tortilla" and "multi-grain" varieties which have some of their base starch ingredients replaced with corn flour, rice, wheat bran, black beans, and barley flour.
• One preparation was a sweet cake called malpua, where barley flour was either fried in ghee or boiled in water, and then dipped in honey.
• It is the most common form of barley for human consumption because it cooks faster and is less chewy than other, less-processed forms of the grain Fine barley flour is prepared from milled pearl barley.
• The seaweed was treated in warm water, minced, and barley flour added.
• The dish's name alludes to kashk, which in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts.

• Whole barley flour and cracked wheat kernels were found to support significantly more larvae and adult beetles than other grain products, whereas polished pearl barley, maize, and whole oats supported lower populations.
• The man was to bring his wife to the priest, along with barley flour as a meal offering of jealousy.
• The main ingredient is "myky": a palm sized dumpling made from blood and barley flour.
• T'ihlo is made using moistened roasted barley flour that is kneaded to a certain consistency.
• When baking bread, the wheat or barley flour is mixed with water and some salt and then placed directly into the hot sands beneath the camp fire.

• The basic ingredients are barley flour, salt, and water, though many varieties exist which incorporate other staples.
• A type of cake called "orthostates" made of wheaten and barley flour was offered to him and the Hours.
• Pitepalt are mostly made of raw potatoes and a mix of wheat and barley flour.
• Then, when only the bones remain, these are broken up with mallets, ground with tsampa (barley flour with tea and yak butter, or milk) and given to the crows and hawks that have waited for the vultures to depart.
• "Tihlo", prepared from roasted barley flour, is very popular in Amhara, Agame, and Awlaelo (Tigray).

• Coarse barley flour is made by milling barley groats.
• It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour.
• Potato porridge and lingonberry broth cooked from barley flour, as well as a sweetened potato casserole and meat sauce, were named the traditional food of the Loppi parish in the 1980s.
• Bazeen is a traditional Libyan food, made from a mix of barley flour and a small amount of plain flour.
• reconstructed a bread made from malted barley and barley flour with honey, spices and water and baked until hard enough to store for long periods of time; the finished product was probably crumbled and mixed with water, malt and either dates or honey and allowed to ferment for a few days, producing a somewhat sweet brew.