TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Bakery assistants are responsible for supporting pastry chefs [and bakers] and ensuring excellent customer service. Common duties [include] taking customer orders, answering to customer inquiries, packaging baked goods, maintaining stocks, checking expiration dates, and keeping the working area clean and organized.  2, record 1, English, - bakery%20assistant

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Bakery department managers oversee all aspects of a supermarket's bakery section and help staff and manage the store's team of professional bakers. They are also responsible for coordinating the preparation of food items for sale.  2, record 2, English, - bakery%20department%20manager

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Water-soluble preparations(liquid, paste, powder or granules) obtained from e. g. brewers’ or bakers’ yeast...  2, record 3, English, - yeast%20extract

Record number: 3, Textual support number: 1 CONT

Yeast autolysates are concentrates of the soluble components of yeast cells and in Europe are predominantly produced by autolysis. That is to say, that the cell hydrolysis is performed without addition of other enzymes. Yeast autolysates are known under the name of "yeast extracts" and are mainly used in the fermentation industry as substrates and in the food industry as flavour improvers. In Europe, the major raw material for yeast extract is primary grown high protein yeast (strains of Saccharomyces cerevisiae), which is grown on molasses based media. In the United Kingdom and in the United States, yeast extracts are also manufactured from debittered brewers yeasts (strains of saccharomyces cerevisiae or Saccharomyces uvarum). Other raw materials in use are yeasts such as Kluyveromyces fragilis (fermented on whey) or Candida utilis (grown on high carbohydrate waste-products of the timber industry or on ethanol).  3, record 3, English, - yeast%20extract

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La culture peut être réalisée sur différents milieux : milieu TYE (tryptone 0,4 p. cent, extrait de levure 0,05 p. cent, CaCl2 0,02 p. cent, MgSO4 0,05 p. cent), milieu d'Anacker et Ordal (tryptone 0,5 p. cent, extrait de levure 0,05 p. cent, acétate de sodium 0,02 p. cent, extrait de viande de bœuf 0,02 p.cent) ou mieux milieu d'Anacker et Ordal enrichi (5 p. cent de sérum de veau, 0,5 p. cent de tryptone, 0,05 p. cent d'extrait de levure, 0,02 p. cent d'acétate de sodium et 0,02 p. cent d'extrait de viande de boeuf). Après 48 à 72 heures d'incubation à une température comprise entre 15 et 17°C, on observe des colonies opaques, brillantes, pigmentées en jaune, non adhérentes à la gélose, lisses, circulaires à contours réguliers, d'odeur désagréable (qualifiée parfois d'odeur de fromage). La bactérie cultive à 5 et à 20°C, parfois à 25°C et jamais à 30°C. Aucune culture n'est obtenue sur milieu trypticase soja ou sur un milieu contenant 1 p. cent de NaCl.  2, record 3, French, - extrait%20de%20levure

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Bakers prepare bread, rolls, muffins, pies, pastries, cakes and cookies in retail and wholesale bakeries and dining establishments. They are employed in bakeries, supermarkets, catering companies, hotels, restaurants, hospitals, and other institutions, or they may be self-employed.  1, record 4, English, - Bakers

Record number: 4, Textual support number: 2 OBS

6332: classification system code in the National Occupational Classification.  2, record 4, English, - Bakers

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Les boulangers-pâtissiers font des pains, des petits pains, des muffins, des tartes, des pâtisseries, des gâteaux et des biscuits dans des pâtisseries qui font le commerce de gros et de détail ainsi que dans des restaurants. Ils travaillent dans des boulangeries-pâtisseries, des supermarchés, des services de traiteur, des hôtels, des restaurants, des centres hospitaliers et d'autres établissements, ou encore ils peuvent être des travailleurs autonomes.  1, record 4, French, - Boulangers%2Dp%C3%A2tissiers%2Fboulang%C3%A8res%2Dp%C3%A2tissi%C3%A8res

Record number: 4, Textual support number: 2 OBS

6332 : code du système de classification de la Classification nationale des professions.  2, record 4, French, - Boulangers%2Dp%C3%A2tissiers%2Fboulang%C3%A8res%2Dp%C3%A2tissi%C3%A8res

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

[The Artisan Bakers’ Quality Alliance is] responsible for stamping authentic artisanal products with a seal promising no chemical additives, preservatives, fats, oils, sugars or genetically modified ingredients.  3, record 5, English, - Artisan%20Bakers%27%20Quality%20Alliance

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Promotional strategy in which thirteen articles are delivered for the price of twelve. It is common with products with a low margin as the total discount is 7,7%. It is also referred to as a long dozen. In products with a greater margin it is common to see three for two which implies a 33% discount although at times it is shown as being 50%.  5, record 6, English, - baker%27s%20dozen

Record number: 6, Textual support number: 1 OBS

baker's dozen : term and definition reproduced from the CAPITAL Business Dictionary with the permission of LID Editorial Empresarial.  6, record 6, English, - baker%27s%20dozen

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Promotion dans laquelle on donne treize articles pour le prix de douze. Ceci est courant dans les produits avec une faible marge, puisque la remise totale est de 7,7 %. Dans les produits avec une plus grande marge, on met généralement en pratique la technique du trois au prix de deux, qui implique une remise de 33 %, bien que parfois on la présente comme si elle était de 50 %.  4, record 6, French, - treize%20%C3%A0%20la%20douzaine

Record number: 6, Textual support number: 1 OBS

Le treize douze : le fait de livrer treize exemplaires pour douze facturés, en librairie.  3, record 6, French, - treize%20%C3%A0%20la%20douzaine

Record number: 6, Textual support number: 2 OBS

treize pour douze : terme et définition extraits du CAPITAL Business Dictionary et reproduits avec l'autorisation de LID Editorial Empresarial.  5, record 6, French, - treize%20%C3%A0%20la%20douzaine

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Promoción en la que se entregan trece artículos por el precio de doce. Es habitual en productos con bajo margen, ya que el descuento total es de un 7,7%. En productos con mayor margen se suele practicar el tres por dos, que implica un descuento del 33%, aunque a veces se presenta como del 50%.  1, record 6, Spanish, - trece%20por%20doce

Record number: 6, Textual support number: 1 OBS

trece por doce: término y definición extraídos del CAPITAL Business Dictionary con la autorización de LID Editorial Empresarial.  2, record 6, Spanish, - trece%20por%20doce

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A synovial cyst arising from a popliteal bursa, most commonly the gastrocnemius-semimembranous bursa or from a herniation of synovial membrane from the knee joint.  4, record 7, English, - popliteal%20cyst

Record number: 7, Textual support number: 1 OBS

The term "popliteal cyst" was recommended by the Medical Signs and Symptoms Committee.  5, record 7, English, - popliteal%20cyst

Record number: 7, Textual support number: 2 OBS

The terms "popliteal cyst" and "Baker's cyst" are used more commonly than "popliteal bursitis".  6, record 7, English, - popliteal%20cyst

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Tuméfaction d'apparence kystique due à l'inflammation des bourses séreuses du creux poplité (principalement celle du jumeau interne et du demi-membraneux) ou à une hernie capsulo-synoviale de l'articulation du genou.  4, record 7, French, - kyste%20poplit%C3%A9

Record number: 7, Textual support number: 1 OBS

Le terme "kyste poplité" a été privilégié par le Comité de sémiologie médicale.  5, record 7, French, - kyste%20poplit%C3%A9

Record number: 7, Textual support number: 2 OBS

Les termes "kyste poplité" et "kyste de Baker" sont plus fréquents que "bursite poplitée".  6, record 7, French, - kyste%20poplit%C3%A9

Record number: 7, Textual support number: 3 OBS

kyste de Baker : terme inusité en France.  6, record 7, French, - kyste%20poplit%C3%A9

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A widely used method for making rye sours, particularly among European rye bread bakers... It consists of three steps or stages that comprise the fresh sour, the basic sour, and the full sour. The required starter is normally taken from the preceding full sour and is mixed with rye flour and water to initiate the first stage, or fresh sour. Yeast is normally omitted in the multiple stage method.  1, record 8, English, - multiple%2Dstage%20method

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

[Une des] trois méthodes de panification au levain de pâte qui sont caractérisées par le nombre de levains fabriqués à partir du chef [...]  1, record 8, French, - travail%20sur%20trois%20levains

Record number: 8, Textual support number: 2 DEF

Le travail sur trois levains, qui comprenait trois enrichissements successifs du chef, a disparu avec l'abandon [...] de la panification au levain de pâte.  1, record 8, French, - travail%20sur%20trois%20levains

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A traditional French cake named for Saint Honoré, the patron saint of pastry bakers.  1, record 9, English, - Saint%2DHonor%C3%A9

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Le saint-honoré est constitué d'une abaisse de pâte feuilletée, sur laquelle on dresse une couronne de pâte à chou.  2, record 9, French, - saint%2Dhonor%C3%A9

Record number: 9, Textual support number: 1 OBS

Honoré : (Honoratus ou Honorius en latin) est un évêque de Cantorbery, bénédictin du VIIe siècle, sanctifié et patron des pâtissiers.  2, record 9, French, - saint%2Dhonor%C3%A9

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A yeast (commonly Saccharomyces cerevisiae) used or suitable for use as leaven ...  5, record 10, English, - baker%27s%20yeast

Record number: 10, Textual support number: 1 CONT

The two forms of baker's yeast are compressed cakes(also called fresh yeast) and dehydrated granules(dry yeast).  6, record 10, English, - baker%27s%20yeast

Record number: 10, Textual support number: 2 CONT

The term ["baker's yeast" is] now used for what was commonly called distillers’ yeast, namely Saccharomyces cerevisiae, grown on a specially prepared molasses wort and using pure culture seed yeast. Baker's yeast is produced in special factories devoted to its production and not as a by-product of some other fermentation process.  3, record 10, English, - baker%27s%20yeast

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

La levure sert, en panification, d'agent de fermentation. Le gaz carbonique et l'alcool éthylique sont les principaux produits obtenus de la fermentation des sucres libres sous l'action de la levure de boulangerie (Saccharomyces cerevisiae).  4, record 10, French, - levure%20de%20boulangerie

Record number: 10, Textual support number: 1 OBS

Saccharomyces : Levures largement utilisées dans les industries alimentaires : boulangerie, brasserie (Saccharomyces cerevisiae) [...]  5, record 10, French, - levure%20de%20boulangerie

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

La levadura de panificación es una especie de la familia Saccharomyces cerevisiae donde los científicos han aislado una cepa que es especialmente adecuada para el proceso de horneado. El nombre es una indicación de la forma en que funciona; sacchar significa que se alimenta de azúcar, myces quiere decir molde, y cerevisiae es una palabra que alguna vez fue usada para la cerveza. Cuando se administra la humedad, la alimentación y el buen ambiente, funcionará apropiadamente. Es de la misma especie utilizada para la producción de bebidas alcohólicas y extractos de sabor.  1, record 10, Spanish, - levadura%20de%20panificaci%C3%B3n

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Malted barley flour is also often added to household and commercial bakers’ grades of flour at a level of 14 to 56 grams per 46 kilograms of flour, depending on the grade.  2, record 11, English, - malted%20barley%20flour

Record number: 11, Textual support number: 2 CONT

Malted barley flour ... improves the flavor and appearance of yeast breads. Add 1/2 to 1 teaspoon for every 3 cups of flour in your favorite bread recipe to give the loaves a slightly sweet flavor and moist texture. Malted barley flour also prolongs the shelf life of baked goods.  3, record 11, English, - malted%20barley%20flour

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

La farine d’orge maltée est réalisée à partir de grains d’orge de brasserie maltés. Elle est de couleur blanche à marron clair à l’odeur et au goût typique du malté.  2, record 11, French, - farine%20d%27orge%20malt%C3%A9e

Record number: 11, Textual support number: 2 CONT

On ajoute fréquemment aux farines de ménage et aux farines commerciales de boulangerie de la farine d'orge maltée à raison de 14 à 56 g par 46 kg de farine, selon le type. La farine maltée est une source d'alpha-amylase, une enzyme qui produit du sucre fermentescible quand la farine est transformée en pâte. Certains grades de farine peuvent manquer de cette enzyme et l'on doit leur ajouter de la farine maltée pour que la pâte fermente bien durant la panification.  3, record 11, French, - farine%20d%27orge%20malt%C3%A9e

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

From iron workers to pastry bakers, Americans work in a wide variety of hot or hot and humid environments...  3, record 12, English, - work%20in%20hot%20environment

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Long, low, narrow projection of unconsolidated material extending into a body of water.  2, record 13, English, - spit

Record number: 13, Textual support number: 1 OBS

A spit is a type of bar or beach that develops where a re-entrant occurs, such as at a cove, bay, ria, or river mouth. Spits are formed by the movement of sediment (typically sand) along a shore by a process known as longshore drift.  3, record 13, English, - spit

Record number: 13, Textual support number: 2 OBS

spit : Generic in use in most provinces. Ex :Bakers Spit, Nfld [Newfoundland].  2, record 13, English, - spit

Record number: 13, Textual support number: 3 OBS

Also an undersea feature.  4, record 13, English, - spit

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Langue de sable longue et étroite qui, s'avançant dans l'eau, longe habituellement le rivage tout en y étant reliée par une extrémité.  5, record 13, French, - fl%C3%A8che

Record number: 13, Textual support number: 2 DEF

Cordon littoral à pointe libre dont l'extrémité est recourbée en crochets.  4, record 13, French, - fl%C3%A8che

Record number: 13, Textual support number: 1 OBS

flèche : Générique en usage au Québec. La flèche ressemble à une péninsule lorsqu'elle émerge suffisamment pour que la végétation s'installe, et ne présente alors aucun danger pour la navigation. Elle prend aussi l'allure d'un haut-fond lorsqu'elle est légèrement submergée ou est située à fleur d'eau, et constitue alors une menace pour les petites embarcations. Ex : flèche du Nord-Ouest, Québec.  5, record 13, French, - fl%C3%A8che

Record number: 13, Textual support number: 2 OBS

Peut être aussi une entité sous-marine.  6, record 13, French, - fl%C3%A8che

Record number: 13, Textual support number: 3 OBS

flèche : terme normalisé par la Commission de toponymie du Québec et uniformisé par le Comité de toponymie du Bureau de la traduction.  6, record 13, French, - fl%C3%A8che

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Sedimento costero debido a deriva litoral. Suele presentarse como una prolongación recta o algo arqueada de una playa.  1, record 13, Spanish, - flecha

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

The Harvest Survey is a survey of Canadian grain quality. The Canadian Grain Commission conducts it each fall. Information from the survey reaches marketers, buyers and processors around the world. It tells millers, bakers, brewers and food manufacturers how this year's crop will perform in processing. This helps make sales and keeps buyers coming back.  3, record 14, English, - harvest%20survey

Record number: 14, Textual support number: 1 OBS

harvest survey: Term used at the Canadian Grain Commission.  4, record 14, English, - harvest%20survey

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

L'Enquête sur la récolte est une enquête sur la qualité du grain canadien. La Commission canadienne des grains mène cette enquête chaque automne. Les données obtenues de l'enquête sont diffusées aux marchands, acheteurs et transformateurs du monde entier. L'enquête informe les meuniers, boulangers, brasseurs et fabricants de produits alimentaires de l'aptitude technologique de la récolte de cette année. Ces données aident à vendre notre grain et font revenir nos clients  2, record 14, French, - enqu%C3%AAte%20sur%20la%20r%C3%A9colte

Record number: 14, Textual support number: 1 OBS

Terme en usage à la Commission canadienne des grains.  3, record 14, French, - enqu%C3%AAte%20sur%20la%20r%C3%A9colte

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

An unripened fresh cheese very closely resembling Baker's and popular in Central Europe, is Quarg, sometimes called Quark. Germany was the home of Quarg where its per capita consumption is higher than yogurt.  1, record 15, English, - Quark

Record number: 15, Textual support number: 1 OBS

When referring to the registered product " Quark" or "Quarg" take a capital letter.  2, record 15, English, - Quark

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

[A] steam-cooked bread... made form maize, sugar, salt and baker's yeast... eaten with stew, soup, etc.  1, record 16, English, - aboloo

Record number: 16, Textual support number: 1 OBS

Ablo and aboloo: terms used in West Africa.  3, record 16, English, - aboloo

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Aliment à base de maïs.  1, record 16, French, - aboloo

Record number: 16, Textual support number: 2 OBS

Aboloo; ablo : termes utilisés en Afrique occidentale.  3, record 16, French, - aboloo

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

... a substance used to produce a gas that makes dough or batter lighter during baking. The leaven used in making bread is usually baker's yeast, which when mixed with the dough rapidly ferments the sugars derived from the flour starch.  1, record 17, English, - leaven

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 CONT

La fermentation panaire est une fermentation alcoolique provoquée par l'action de ferments qui transforment les sucres, présents dans la pâte, en alcool et en gaz carbonique. Dans leur généralité, les ferments sont des micro-organismes, capables de provoquer une fermentation en transformant dans un milieu approprié les substances "fermentescibles" qui leur conviennent. [...] les ferments authentiques [comprennent] les levures [...]  1, record 17, French, - ferment

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 OBS

Levadura.  1, record 17, Spanish, - fermento

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Albatros has its roots in a local bakery. Founded in 1941 by Monsieur Billion, the baker's shop in Fontenay-le-Compte was especially appreciated for its rusks. As a result of the increasing demand for this crispy and durable food, a rusk factory was built at the present site in 1977.  1, record 18, English, - rusk%20factory

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

Entreprise où l'on fabrique des biscottes.  2, record 18, French, - biscotterie

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Millionaires stay up nights puzzling over their favorite companies, financial geniuses grill the treasurers of leading corporations, steely-brained accountants pour over the latest company reports, astrologers, senators, doctors, lawyers, Arab sheiks, presidents, dictators, butchers, bakers, they all vote with their money when it comes to Wall Street.  1, record 19, English, - steely%2Dbrained

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

Des génies financiers interrogent les trésoriers des plus grandes entreprises, des comptables rigides s'attardent à analyser les rapports financiers des entreprises, des astrologues, des sénateurs, des médecins, des avocats, des cheiks arabes, des présidents, des dictateurs, des bouchers, des boulangers votent tous avec leur argent lorsqu'ils arrivent à Wall Street.  1, record 19, French, - rigide

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Most bakers prefer to use the relatively short "green dough process" for breadmaking. This system, which does not appear to be used anywhere outside the Netherlands, involves the use of twin intermediate proofers. The dough is taken directly from the mixer, divided, rounded and given a first proof of 35 minutes, rounded a second time and given a second proof of 30 minutes before final moulding, final proof and baking.  1, record 20, English, - twin%20intermediate%20proofers

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

La plupart des boulangers préfèrent recourir à la méthode relativement brève de la "pâte verte" pour la panification. Ce procédé, que l'on ne semble pas employer en dehors des Pays-Bas, comporte deux apprêts intermédiaires. La pâte est sortie directement du pétrin, découpée, boulée et soumise à un pointage de 35 minutes, puis boulée une deuxième fois et soumise à une deuxième fermentation de 30 minutes avant le façonnage final, l'apprêt final et la cuisson.  1, record 20, French, - deux%20appr%C3%AAts%20interm%C3%A9diaires

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

The majority of bread today is produced by the Chorleywood Bread Process which is rapidly replacing the standard three-hour straight dough process previously used by most British bakers.  1, record 21, English, - Chorleywood%20Bread%20Process

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

Aujourd'hui, la majeure partie du pain est préparée suivant le procédé de panification Chorleywood, qui se substitute rapidement à la méthode classique de panification directe de trois heures, qu'utilisaient la plupart des boulangers anglais auparavant.  1, record 21, French, - proc%C3%A9d%C3%A9%20de%20panification%20Chorleywood

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Unlike their European neighbours, Spanish bakers and consumers prefer breads produced on a sour-fermentatin method to breads made with compressed yeast, although some yeast-leavened bread is produced in the larger urban areas. Two principal types of bread are baked in Spain : namely Viennese types and hard types. Hard breads are make from a very stiff dough of low absorption(35%) which is often hand mixed and milled through a dough brake(bregadora). Both types of bread are baked on the hearth of the oven and are made in weights varying from 0. 5 to 2. 75 kilograms.  1, record 22, English, - dough%20brake%20%28bregadora%29

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Contrairement à leurs voisins européens, les boulangers et les consommateurs espagnols préfèrent les pains obtenus par procédé de fermentation acide aux pains à levure pressée, bien que l'on produise dans les villes plus importantes du pain levé à la levure. Deux types principaux de pain sont fabriqués en Espagne : les types viennois et les types durs. Ces derniers sont faits d'une pâte très ferme, de faible hydratation (35%), qui est souvent malaxée à la main et passée au cylindre laminoir ("bregadora"). Ces deux types de pain sont cuits sur la sole du four et leur poids varie de 0,5 à 2,75 kilogrammes.  1, record 22, French, - cylindre%20laminoir%20%28bregadora%29

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Unlike their European neighbours, Spanish bakers and consumers prefer breads produced on a sour-fermentatin method to breads made with compressed yeast, although some yeast-leavened bread is produced in the larger urban areas. Two principal types of bread are baked in Spain : namely Viennese types and hard types. Hard breads are make from a very stiff dough of low absorption(35%) which is often hand mixed and milled through a dough brake(bregadora). Both types of bread are baked on the hearth of the oven and are made in weights varying from 0. 5 to 2. 75 kilograms.  1, record 23, English, - sour%2Dfermentation%20method

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

Contrairement à leurs voisins européens, les boulangers et les consommateurs espagnols préfèrent les pains obtenus par procédé de fermentation acide aux pains à levure pressée, bien que l'on produise dans les villes plus importantes du pain levé à la levure. Deux types principaux de pain sont fabriqués en Espagne : les types viennois et les types durs. Ces derniers sont faits d'une pâte très ferme, de faible hydratation (35%), qui est souvent malaxée à la main et passée au cylindre laminoir ("bregadora"). Ces deux types de pain sont cuits sur la sole du four et leur poids varie de 0,5 à 2,75 kilogrammes.  1, record 23, French, - proc%C3%A9d%C3%A9%20de%20fermentation%20acide

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

Undermixing short of peak consistency leads to difficulties in subsequent dough handling and loss of bread quality whereas most bakers’ flours can be moderately overmixed with no serious consequences. This overmixing is related to the fourth phase, namely breakdown [stage]. If mixing is continued significantly past the peak, the dough becomes soft and sticky, particularly when weak flours having relatively short mixing requirements and sharply peaked mixing curves are used. This causes handling problems at makeup. Most moderately overmixed doughs can be corrected by a short rest period.  2, record 24, English, - breakdown%20stage

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

Si le pétrissage est interrompu en deçà de la consistance maximale, le travail subséquent de la pâte sera rendu plus difficile et le pain sera de moins bonne qualité; par contre, la plupart des farines boulangères peuvent être quelque peu "surpétries" sans conséquences défavorables. Ce surpétrissage a un rapport avec la quatrième des étapes, c'est-à-dire la désagrégation. Si le pétrissage se poursuit assez longtemps après que la consistance maximale est atteinte, la pâte s'amollit et devient collante, en particulier quand on utilise des farines faibles exigeant une durée de pétrissage relativement courte et que l'on suit des courbes de pétrissage nettement accentuées. Il en résulte des difficultés de travail à la mise en forme. On peut remédier, dans la plupart des cas, à un pétrissage modérément exagéré en laissant reposer brièvement la pâte.  1, record 24, French, - d%C3%A9sagr%C3%A9gation

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

Peel ovens are basically small oven chambers filled by using long-handled wooden peels. The baker's skill in loading proofed doughs satisfactorily is aptly demonstrated in countless small bakeries around the world using this type of oven.  1, record 25, English, - wooden%20peel

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

Les fours à sole fixe sont essentiellement des petites chambres de cuisson que l'on charge à l'aide de pelles à enfourner en bois, à long manche. Dans d'innombrables petites boulangeries du monde entier, on peut constater l'habileté du boulanger qui enfourne les pâtons levés dans ce genre de four.  1, record 25, French, - pelle%20%C3%A0%20enfourner%20en%20bois

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 CONT

While sucrose was, for many years, the main form of sweetener corn starch hydrolysis products-corn syrups containing varying amounts of dextrose(glucose) are being used by bakers in increasing amounts. In adding sweeteners to bread, a number of factors must be taken into account. Sugars vary in sweetness and in rates of fermentation. Both factors must be considered in arriving at a desired formulation. Levulose(fructose), sweetest of the common sugars, is about one and one-half times as sweet as sucrose which, in turn, is about 25% sweeter than glucose, three times as sweet as maltose, and six times as sweet as lactose.  1, record 26, English, - corn%20starch%20hydrolysis%20product

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

Bien que la saccharose ait été, durant de nombreuses années, l'édulcorant le plus employé, les produits d'hydrolyse de l'amidon de maïs, sirops de maïs contenant des quantités variables de dextrose (glucose), sont de plus en plus fréquemment utilisés en boulangerie. En ajoutant des édulcorants au pain, le boulanger doit tenir compte de certains facteurs. La valeur édulcorante des sucres ainsi que leur degré de fermentation sont variables. Il faut en tenir compte en recherchant la formule désirée. Le lévulose (fructose), le plus édulcorant des sucres utilisés couramment, est à peu près une fois et demie plus sucré que le saccharose et celui-ci, à son tour, l'est de 25% plus que le maltose et six fois plus que le lactose.  1, record 26, French, - produit%20d%27hydrolyse%20de%20l%27amidon%20de%20ma%C3%AFs

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 CONT

Undermixing short of peak consistency leads to difficulties in subsequent dough handling and loss of bread quality whereas most bakers’ flours can be moderately overmixed with no serious consequences. This overmixing is related to the fourth phase, namely breakdown. If mixing is continued significantly past the peak, the dough becomes soft and sticky, particularly when weak flours having relatively short mixing requirements and sharply peaked mixing curves are used. This causes handling problems at makeup. Most moderately overmixed doughs can be corrected by a short rest period.  1, record 27, English, - overmixing

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

Si le pétrissage est interrompu en deçà de la consistance maximale, le travail subséquent de la pâte sera rendu plus difficile et le pain sera de moins bonne qualité; par contre, la plupart des farines boulangères peuvent être quelque peu "surpétries" sans conséquences défavorables. Ce surpétrissage a un rapport avec la quatrième des étapes, c'est-à-dire la désagrégation. Si le pétrissage se poursuit assez longtemps après que la consistance maximale est atteinte, la pâte s'amollit et devient collante, en particulier quand on utilise des farines faibles exigeant une durée de pétrissage relativement courte et que l'on suit des courbes de pétrissage nettement accentuées. Il en résulte des difficultés de travail à la mise en forme. On peut remédier, dans la plupart des cas, à un pétrissage modérément exagéré en laissant reposer brièvement la pâte.  1, record 27, French, - surp%C3%A9trissage

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

In the National Occupational Classification(NOC), an official occupational title in Group 6252-Bakers.  2, record 28, English, - pastry%20decorator

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 6252 - Boulangers-pâtissiers/boulangères-pâtissières.  2, record 28, French, - d%C3%A9corateur%20de%20p%C3%A2tisseries

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 OBS

In the National Occupational Classification(NOC), an official occupational title in Group 6252-Bakers.  2, record 29, English, - muffin%20maker

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

Dans la Classification nationale des professions (CNP), titre de profession officiel dans le Groupe 6252 - Boulangers-pâtissiers/boulangères-pâtissières.  2, record 29, French, - confectionneur%20de%20muffins

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

Some bakers have adopted the use of flours treated with special reducing agents to eliminate part of the long fermentation required in conventional breadmaking processes. Cysteine, a naturally occurring amino acid with reducting properties, and relatively high levels of potassium bromate are included in the flours used in the "no-time" process. This combination of ingredients eliminates the need for bulk fermentation of the dough and saves the baker space and time.  1, record 30, English, - no%2Dtime%20process

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

Certains boulangers utilisent régulièrement des farines traitées avec des agents réducteurs spéciaux, afin d'éliminer une partie de la longue durée de fermentation requise dans les procédés de boulangerie habituels. La cystéine, un acide aminé naturel aux propriétés réductrices, et des doses relativement élevées de bromate de potassium sont ainsi ajoutés aux farines utilisées dans les procédés à fermentation rapide. Cette combinaison d'ingrédients permet au boulanger d'éviter le pointage et lui fait gagner à la fois du temps et de la place.  1, record 30, French, - proc%C3%A9d%C3%A9%20%C3%A0%20fermentation%20rapide

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

A species of yeast commonly used in baking and in brewing malt liquor; bakers’ or brewers’ yeast.  2, record 31, English, - Saccharomyces%20cerevisiae

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 OBS

Nous nous sommes alors attachés à étudier en détail la transformation du gène qui code pour le RNA de transfert d'un acide aminé, la tyrosine dans la levure de boulanger (Saccharomyces cerevisiae).  2, record 31, French, - Saccharomyces%20cerevisiae

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

Nearly any bread other than the main white pan bread that is mass produced by bakers throughout the United States.  2, record 32, English, - fancy%20bread

Record number: 32, Textual support number: 1 CONT

Italian bread, Kaiser rolls, raisin breads, English muffin and cinnamon rolls are examples of variety breads.  3, record 32, English, - fancy%20bread

Record number: 32, Textual support number: 1 OBS

Anything other than ordinary white bread. Fortune,September 7, 1981.  4, record 32, English, - fancy%20bread

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

Machinery used in bakeries. The term is usually applied to a complete set of co-ordinated machines which, collectively, can produce bread or confectionery automatically, hence Plant Bakery, a bakery equipped with fully automatic plant; Plant Bakers, bakers controlling and operating plant bakeries.  2, record 33, English, - bakery%20plant

Record 33,  Textual support,  French

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 OBS

Federation of Manufacturers of Bakers and Confectioners Ingredients and Additives(non official)  1, record 34, English, - F%C3%A9d%C3%A9ration%20des%20industries%20de%20mati%C3%A8res%20premi%C3%A8res%20et%20des%20am%C3%A9liorants%20pour%20la%20boulangerie%20et%20la%20p%C3%A2tisserie%20dans%20la%20CEE

Record 34,  Textual support,  French

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 OBS

International Union of Master Bakers is not an official english translation  1, record 35, English, - Union%20internationale%20des%20ma%C3%AEtres%2Dboulangers

Record 35,  Textual support,  French

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 CONT

There are even wider contrasts between local methods to produce bakers’ or brewers’ yeast and the biochemical engineering operations used to obtain microbial protein. The processing techniques may be all-important in determining the composition and structure, the nutritional value and health safety of the food as eaten, in contrast to the composition and other properties of freshly harvested material...  1, record 36, English, - processing%20technique

Record 36,  Textual support,  French

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

Baker's yeast Glycan... [is an] emulsifier, stabilizer, gelling agent or thickener in unstandardized foods-good manufacturing practice levels.  2, record 37, English, - baker%27s%20yeast%20Glycan

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 OBS

«Glycan» est fort probablement une marque de commerce, mais aucune source ne le précise.  2, record 37, French, - levure%20de%20boulanger%20Glycan

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

Any of several inflammatory dermatoses of the hands, especially chronic monilial paronychia, occurring with special frequency in bakers.  1, record 38, English, - baker%27s%20itch

Record 38,  Textual support,  French

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

Bases [of baker's tables] can be supplied with drawers and tilt-out bins or roll-away bins.  1, record 39, English, - tilt%2Dout%20bin

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 CONT

Les bases [des tables de pâtisseries] peuvent être munies de tiroirs ou de compartiments à bascule ou de coffres sur roues.  2, record 39, French, - bac%20%C3%A0%20bascule

Record 39,  Textual support,  Spanish

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

A consumer setting out to buy a simple heat-resistant glass baking dish is confronted with everything from tinted dishes in straw trivets to pots cast in sand molds and even age-old clay bakers.  1, record 40, English, - baking%20dish

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 CONT

Les plats de cuisson actuels (en terre vernissée, en Pyrex, en porcelaine à feu ou en acier inoxydable) sont des ustensiles essentiellement destinés à la cuisson au four (...)  4, record 40, French, - plat%20de%20cuisson

Record number: 40, Textual support number: 1 OBS

«plat allant au feu» : Larousse gastronomique.  2, record 40, French, - plat%20de%20cuisson

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 CONT

Portable Bins.... Suitable for transporting to and storing flour, sugar, etc., at baker's table.  2, record 41, English, - mobile%20bin

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 CONT

Ces huches mobiles sont idéales pour le transport de la farine ou du sucre d'un département à un autre.  3, record 41, French, - bac%20sur%20roues

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 CONT

The first investigations into whey fermentation were carried out during the last war [In the fifties, workers in America] found that the most suitable organism was Saccharomyces fragilis(later renamed Kluyveromyces fragilis), a relative of the well-known baker's and brewer's yeast Saccharomyces cerevisiae. The main difference between these two yeasts is that the former ferments lactose, whilst the latter does not.  1, record 42, English, - lactic%20yeast

Record number: 42, Textual support number: 2 CONT

Composition of Bel Lactic Yeast. [The] yeasts produced by Bel from whey are all strains of K. fragilis (...) Both human and animal grade yeasts are produced.  1, record 42, English, - lactic%20yeast

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 CONT

L'emploi de ferments lactiques, pratiquement inconnu chez nous, est assez généralisé en U.R.S.S. en boulangerie. En France, il est limité et encore très petitement, à la pharmacie, qui utilise thérapeutiquement des levures ou ferments lactiques.  2, record 42, French, - levure%20lactique

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

The majority of bakers has adopted the use of commercially-prepared mixes for the production of cake doughnuts. [In a mix] a bland of cake and bread flours is used(...) the major ingredients, aside from the flour, include finely granulated sugar, nonfat dry milk, shortening, egg yolk solids and defatted soy flour. Expansion of the doughnut volume during frying is obtained largely by the inclusion of small amounts of leavening agents.  1, record 43, English, - cake%20doughnut

Record 43,  Textual support,  French

Record 43,  Textual support,  Spanish