Rostung

Rostung is a term that occurs in German-language texts primarily as a nonstandard spelling of Röstung. The standard form, Röstung, refers to the act or result of roasting and is used in both culinary and technical contexts. The omission of the umlaut often appears in non-German sources, when rendering German words in ASCII-only environments, or as a surname or geographic name in various languages.

In culinary usage, Röstung describes the heat-driven development of flavor and color in foods such as coffee, cocoa, or nuts. The coffee industry uses Röstung to indicate roast level, from light to dark, affecting aroma and body.

In metallurgy and mineral processing, the term Röstung is used in German technical literature to denote the roasting of sulfide ores in air to products like oxide and sulfur dioxide before smelting.

Beyond its linguistic uses, Rostung may appear as a surname or place name, though such occurrences are rare and not widely documented.

The relationship to the verb rösten, meaning to roast, is historical; the noun form is formed with the suffix -ung. The standard spelling is Röstung; Rostung should be corrected when referring to the roasting concept in German texts.