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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

... caster sugar(sometimes spelled castor sugar) is finely ground granulated sugar. It is not as fine as confectioners’ sugar, as it does have a little grit to it, and is not powder-y.  3, record 1, English, - caster%20sugar

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Sucre à fruits. Ce sucre finement granulé est conçu pour se dissoudre plus rapidement que le sucre ordinaire [...] Vous pouvez préparer votre propre sucre à fruits en broyant du sucre ordinaire dans un robot culinaire pendant quelques secondes.  3, record 1, French, - sucre%20semoule

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Confectioners’ sugar is regular granulated white sugar that's pulverized to a powder so fine it's basically sugar dust. On its own, this powder will draw water from the air and clump, so cornstarch is added to prevent this...  2, record 2, English, - confectioners%27%20sugar

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le sucre glace, que l'on nomme sucre en poudre au Québec, est du sucre blanc pulvérisé auquel on ajoute [de la] fécule de maïs afin d'empêcher la formation de grumeaux.  1, record 2, French, - sucre%20glace

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 OBS

El término "azúcar de lustre" se puede utilizar como nombre masculino o femenino, aunque normalmente "azúcar" se utiliza en el masculino.  2, record 2, Spanish, - az%C3%BAcar%20de%20lustre

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A crescent-shaped Moroccan pastry filled with ground almonds, orange flower water, cinnamon, and sugar, and rolled in confectioners’ sugar.  5, record 3, English, - gazelle%27s%20horn

Record number: 3, Textual support number: 1 OBS

Traditionally served with mint tea.  5, record 3, English, - gazelle%27s%20horn

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Pâtisserie orientale en forme de croissant, faite de deux pâtes : d'une part, un mélange d'amandes mondées et pilées, de sucre, de beurre et d'eau de fleur d'oranger, que l'on roule en petites saucisses de la grosseur d'un doigt; d'autre part, une sorte de pâte à crêpes très souple et élastique, étirée soigneusement jusqu'à 2 ou 3 mm d'épaisseur.  4, record 3, French, - corne%20de%20gazelle

Record number: 3, Textual support number: 1 CONT

Appelée «corne de gazelle» du fait de sa forme, cette pâtisserie porte en arabe le nom de «kaab el ghazal», ce qui signifie littéralement «cheville de gazelle».  2, record 3, French, - corne%20de%20gazelle

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The kinds of sugar used to make frostings are granulated, brown, powdered(confectioner's), and blended syrup(corn and refiner's). Powdered sugar is preferable in uncooked frosting because it is fine grained and dissolves rapidly. Blended syrup prevents the formation of large crystals that cause graininess in cooked frostings. If too much syrup is used, it will keep cooked frostings from hardening.  1, record 4, English, - blended%20syrup

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Les sucres liquides. [...] sont obtenus par dissolution à chaud de sucre cristallisé dans de l'eau déminéralisée, suivie d'étapes de filtration et de décoloration permettant d'obtenir un sirop parfaitement pur et limpide.  2, record 4, French, - m%C3%A9lange%20de%20sucres%20liquides

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

To sprinkle foods with a very light powder of flour, confectioner's sugar, cocoa or nuts.  2, record 5, English, - dust

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Parsemer une préparation d'une substance fine (mie de pain, fromage râpé, chapelure, sucre à glacer, etc.)  1, record 5, French, - saupoudrer

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 DEF

Esparcir una sustancia en polvo, como harina, azúcar o sal, sobre un alimento de manera uniforme.  2, record 5, Spanish, - espolvorear

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A fragrant and flavorful sugar made by burying vanilla beans in granulated or confectioners’ sugar-usually in the proportion of two beans for each pound of sugar.  2, record 6, English, - vanilla%20sugar

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Mélange de saccharose et de vanille naturelle [...]  1, record 6, French, - sucre%20vanill%C3%A9

Record number: 6, Textual support number: 1 OBS

vanillé : Aromatisé avec de la vanille naturelle.  2, record 6, French, - sucre%20vanill%C3%A9

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

The Almond Cake... ingredients are simple : butter, sour cream, baking soda, flour, sea salt, sugar, almond paste, 4 egg yolks, almond extract and confectioner's sugar for dusting.  2, record 7, English, - almond%20cake

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A small pastry consisting of many thin layers of puff pastry, filled with custard, whipped cream, fruit, purée, etc.  3, record 8, English, - mille%2Dfeuille

Record number: 8, Textual support number: 1 CONT

Napoleon... A delectable dessert made with crisp layers of puff pastry spread with crème pâtissière and either glazed with a thin icing or dusted with confectioners’ sugar. Napoleons are usually made in small rectangular shapes just large enough for an individual serving.  2, record 8, English, - mille%2Dfeuille

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

[...] gâteau fait de fines couches croustillantes de pâte feuilletée entre lesquelles on étale de la crème cuite ou de la confiture de fraise et de la crème fouettée.  3, record 8, French, - millefeuille

Record number: 8, Textual support number: 1 OBS

Pluriel : des millefeuilles.  4, record 8, French, - millefeuille

Record number: 8, Textual support number: 2 OBS

millefeuille (sing.); millefeuilles (pl.) : Ces graphies, puisées des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, sont attestées dans le Petit Robert (2004).  5, record 8, French, - millefeuille

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A solution of sugar which may be from a variety of sources, such as maple or sorghum, or stages in refining cane and beet sugar such as top syrup, refiners’ syrup, sugar syrup, golden syrup, or by hydrolysis of starch (glucose or corn syrup).  3, record 9, English, - syrup

Record number: 9, Textual support number: 1 OBS

The Codex Alimentarius definition is : purified, concentrated, aqueous solutions of nutritive saccharides from starch... May be in dried form. Used as a sweetening agent in sugar confectionery; also termed corn syrup, corn starch hydrolysate, starch syrup, confectioners’ glucose, and uncrystallizable syrup. Pancake syrup or maple flavour syrup is flavoured glucose syrup.  3, record 9, English, - syrup

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Solution concentrée de sucre dans de l'eau [...] utilisée dans l'industrie alimentaire pour diverses opérations de pâtisserie ou de confiserie, ainsi que dans l'industrie des boissons et des spiritueux.  2, record 9, French, - sirop

Record number: 9, Textual support number: 1 OBS

Les produits seront «sirop aux arômes de ...», ou «sirop aromatisé à ...»», ou «sirop au goût de ...», «sirop de ... (nom de fruit) selon les règles d'étiquetage.  2, record 9, French, - sirop

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Líquido fuertemente azucarado.  2, record 9, Spanish, - jarabe

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

A drum-shaped container with a screw-on lid of wire mesh set in a collar, this provides an efficient method of sifting confectioner's sugar over cakes and cookies...  2, record 10, English, - sugar%20dredger

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

Saupoudroir : Ustensile qui ressemble à une grosse salière à larges trous est muni d'une poignée [...] très utile pour répandre uniformément la farine sur votre marbre ou planche à pâtisserie ou encore le sucre glace sur les gâteaux.  3, record 10, French, - saupoudroir%20de%20sucre

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

hard sauce : A butter and confectioners’ sugar, served on fruit puddings.  2, record 11, English, - baked%20apple%20dumpling%2C%20hard%20sauce

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A mixture of butter and usually confectioners’ sugar, beaten together and flavoured with rum or brandy.... It is served with fruit puddings, particularly Christmas puddings.  2, record 12, English, - hard%20sauce

Record 12,  Textual support,  French

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

While chocolate or cocoa powder are frequently used as popular flavouring ingredients in icings, the development of confectioners’ coating made with hard vegetable butters instead of cocoa butter has resulted in a distinctively different type of coverture.(...) Depending on whether the confectionery coating is to be of the light or dark variety, its formula will contain about 34 per cent of hardened butter fat, 45 per cent of powdered sugar, 17 per cent of nonfat dry milk for the light coating, and 5 and 20 per cent of cocoa powder, respectively, for the light and dark coating. s  2, record 13, English, - confectionery%20coating

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Couverture de chocolat: (...) un mélange homogène de pâte de cacao, de sucre, de beurre de cacao en proportions variables, et de lait pour les couvertures lactées.  2, record 13, French, - couverture%20v%C3%A9g%C3%A9cao

Record 13,  Textual support,  Spanish