Translation of "Vegetable tanning" in German

Vegetable tanning gives a rich, robust and compact leather.

Previously, vegetable tanning was the main method.

Chrome-tanned and retanned with vegetable tanning agents, it is soak-dyed with azo dyes.

Producing a vegetable tanning agent consumes a lot of water and the tanning process is time-consuming.

In addition to organic tanning, vegetable tanning methods are experiencing a renaissance.

The leather of this Braun Büffel key pouch is tanned with purely vegetable tanning agents.

Leathers tanned with vegetable tanning agents are generally referred to as vegetable tanned.

Processing of calfskins and vegetable tanning may require a higher water

In the novel compositions, the tanning agents employed are preferably vegetable tanning agents, aromatic syntans or reactive tanning agents.

This leather is outstandingly suitable for retanning with mineral, vegetable or synthetic tanning agents.

Vegetable tanning agents are the oldest tanning agents of all and therefore do not really require definition here.

In this process, a large portion is already used for cultivating and producing the vegetable tanning agent alone.

This benefits the environment and consumers, because the vegetable tanning leaves no toxins in the finished leather product.

In addition to the worldwide trade with vegetable tanning agents Otto Dille is dealing with the sales of lignosulphonates .

While the chrome tanning process finishes within a few hours, the vegetable tanning process can take a few months.

For the purpose of this section, ‘tanning’ means the hardening of hides, using vegetable tanning agents, chromium salts or other substances such as aluminium salts, ferric salts, silicic salts, aldehydes and quinones, or other synthetic hardening agents.

Anionically tanned or retanned leather is leather which has been tanned or retanned with vegetable tanning agents or with anionic synthetic tanning agents and contains more than 6%, based on the dry hide weight, of vegetable and/or anionic synthetic tanning agents.

However, this pulpy smell does not present a problem in the greasing of leather, since the smell is neutralized by the leather fiber itself and the vegetable and mineral tanning agents employed.

Meriting special mention are the good build-up properties on various types of leather, both on pure chrome leather and on leather re-tanned with vegetable or synthetic tanning substances.

Their good build-up capacity on various types of leather, both on leather which has been tanned only with chromium salts and on leather which has been retanned with vegetable or synthetic tanning agents, deserves particular mention.

Worthy of particular mention are the good build-up properties on various types of leather, both on leather tanned only with chromium salts, and on leather re-tanned with vegetable or synthetic tanning agents.

Leather for uppers after-tanned with synthetic or vegetable or resin tanning agents, or with a combination of the mentioned tanning agents, was fat-liquored for 45 minutes at 60° C. in a vat with from 100 to 120 percent of bath solution and from 5 to 6 percent of the sulfochlorination product according to Example 2 as fat-liquoring substance, based upon the weight of the leather.

They are suitable for dyeing leather, particularly for dyeing chrome leather of a very wide variety of modes of preparation, such as intermediately dried chrome leather, for example chrome leather splits, fresh chrome leather, for example box calf or chrome side leather, or mixed chrome-tanned and vegetable-tanned leather, such as after-chromed sheep leather subjected to preliminary vegetable tanning.