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PRE-FERMENTED BREW [1 record]

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Record 1 2001-08-27

English

Subject field(s)
  • Food Industries
  • Breadmaking
CONT

Traditionally, bread in Bulgaria was produced on long sponge-and-dough systems, but this method is rapidly being replaced with a pre-fermented brew and continuous screw-worm type of mixing. The Chorleywood Bread Process is not considered suitable for the production of bread with an open grain of the type that is desired.

French

Domaine(s)
  • Industrie de l'alimentation
  • Boulangerie
CONT

Traditionnellement, le procédé de panification bulgare a été celui du travail sur levain-levure à longue fermentation, mais on le remplace rapidement par une méthode à brassins préfermentés et à pétrissage continu par vis sans fin. Le procédé Chorleywood n'est pas considéré comme propre à l'obtention d'un pain à texture ouverte du type recherché.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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