TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

confectioner's glaze [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2007-08-09

English

Subject field(s)
  • Chocolate and Confectionery
DEF

[A glaze] used extensively in the food industry as a natural sealer which improves the general appearance of the product, extends the shelf life, provides good moisture protection and stops the coated product from sticking together when packaged.

French

Domaine(s)
  • Confiserie et chocolaterie
CONT

Dans l'industrie alimentaire, [la laque] est connue sous le nom de «glaçage de confiseur». On l'utilise pour enrober d'une couche protectrice brillante les bonbons, les jujubes (jelly beans) et les cônes à crème glacée. Comme elle est insoluble dans l'eau, elle forme une barrière imperméable à l'humidité qui empêche le produit de se dessécher.

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: