TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Textured soy protein, often called TSP or TVP(textured vegetable protein), is made from soy flour that is compressed until the protein fibers change in structure. It is used as a nutritious extender in a variety of food products. It is available to home cooks and is sold as a dried, granular product. When it is rehydrated with boiling water, TSP has a texture similar to ground beef. TSP is also available in chunk-sized pieces that take on the consistency of stew meat when rehydrated.  3, record 1, English, - soy%20protein

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

Además de su conveniencia económica [...] y el alto valor nutricional de la proteína de soya, debe destacarse que ésta tiene [...] propiedades que le permiten sustituir a otros ingredientes proteínicos como la carne y el pescado [...]  1, record 1, Spanish, - prote%C3%ADna%20de%20soya

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

A popular form of all-purpose flour... Unlike regular flour, which is powdery, instantized flour has a granular texture and disperses quickly in water without lumping. In addition, it does not settle in the package and therefore does not need to be sifted before it is used.  1, record 2, English, - instantized%20flour

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Farine dont la caractéristique essentielle est de se disperser instantanément dans l'eau froide sans former de grumeaux.  2, record 2, French, - farine%20instantan%C3%A9e

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Prior to the advent of continuous automatic machines in pasta manufacturing, preference in the batch process was for coarse semolina because doughs could be processed with a minimum addition of water. With conversion to continuous machines, demand for coarse semolina is diminishing, and more and more processors are using finer granulation semolina. In fact, some are using what might be called "granular flour" semolina containing as much as 20% flour.  3, record 3, English, - pasta%20manufacturing

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Avant l'adoption des machines automatiques en continu pour la fabrication des pâtes alimentaires, la préférence dans le procédé discontinu allait aux grosses semoules, les pâtes pouvant être fabriquées avec une addition minimale d'eau. Avec la conversion aux machines en continu, la demande de grosses semoules diminue, et de plus en plus de transformateurs utilisent des semoules de granulation plus petite. Certains emploient même ce qu'on pourrait appeler de la «farine granuleuse» contenant jusqu'à 20 % de farine.  1, record 3, French, - fabrication%20de%20p%C3%A2tes%20alimentaires

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Prior to the advent of continuous automatic machines in pasta manufacturing, preference in the batch process was for coarse semolina because doughs could be processed with a minimum addition of water. With conversion to continuous machines, demand for coarse semolina is diminishing, and more and more processors are using finer granulation semolina. In fact, some are using what might be called "granular flour" semolina containing as much as 20% flour.  1, record 4, English, - automatic%20pasta%20machine

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Avant l'adoption des machines automatiques en continu pour la fabrication des pâtes alimentaires, la préférence dans le procédé discontinu allait aux grosses semoules, les pâtes pouvant être fabriquées avec une addition minimale d'eau. Avec la conversion aux machines en continu, la demande de grosses semoules diminue, et de plus en plus de transformateurs utilisent des semoules de granulation plus petite. Certains emploient même ce qu'on pourrait appeler de la «farine granuleuse» contenant jusqu'à 20 % de farine.  2, record 4, French, - machine%20automatique%20pour%20la%20fabrication%20de%20p%C3%A2tes%20alimentaires

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

A preparation of cassava starch processed into granular, flake, pellet, or flour form and used as a food in bread or as a thickening agent in liquid foods, as puddings, soups, or juicy pies....  2, record 5, English, - tapioca

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Aliment obtenu par cuisson de la fécule verte humide de manioc, puis par séchage et granulation.  2, record 5, French, - tapioca

Record number: 5, Textual support number: 1 CONT

Le tapioca est employé pour préparer des potages et des entremets sucrés.  2, record 5, French, - tapioca

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Prior to the advent of continuous automatic machines in pasta manufacturing, preference in the batch process was for coarse semolina because doughs could be processed with a minimum addition of water. With conversion to continuous machines, demand for coarse semolina is diminishing, and more and more processors are using finer granulation semolina. In fact, some are using what might be called "granular flour" semolina containing as much as 20% flour.  1, record 6, English, - granular%20flour

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Avant l'adoption des machines automatiques en continu pour la fabrication des pâtes alimentaires, la préférence dans le procédé discontinu allait aux grosses semoules, les pâtes pouvant être fabriquées avec une addition minimale d'eau. Avec la conversion aux machines en continu, la demande de grosses semoules diminue, et de plus en plus de transformateurs utilisent des semoules de granulation plus petite. Certains emploient même ce qu'on pourrait appeler de la «farine granuleuse» contenant jusqu'à 20% de farine.  1, record 6, French, - farine%20granuleuse

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Prior to the advent of continuous automatic machines in pasta manufacturing, preference in the batch process was for coarse semolina because doughs could be processed with a minimum addition of water. With conversion to continuous machines, demand for coarse semolina is diminishing, and more and more processors are using finer granulation semolina. In fact, some are using what might be called "granular flour" semolina containing as much as 20% flour.  1, record 7, English, - coarse%20semolina

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Avant l'adoption des machines automatiques en continu pour la fabrication des pâtes alimentaires, la préférence dans le procédé discontinu allait aux grosses semoules, les pâtes pouvant être fabriquées avec une addition minimale d'eau. Avec la conversion aux machines en continu, la demande de grosses semoules diminue, et de plus en plus de transformateurs utilisent des semoules de granulation plus petite. Certains emploient même ce qu'on pourrait appeler de la «farine granuleuse» contenant jusqu'à 20% de farine.  1, record 7, French, - grosses%20semoules

Record number: 7, Textual support number: 1 OBS

Utilisé le plus souvent au pluriel.  2, record 7, French, - grosses%20semoules

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

A modern, adequately equipped semolina mill can produce 70% semolina from good quality durum wheat. A certain amount of flour is produced, not by design, but by the nature of the grinding and sifting sequence; in general this flour is not included in the finished product. However, in North America a product known as "Durum Granular"(a combination of 80 to 85% semolina with 15 to 20% durum flour) is marketed.  1, record 8, English, - Durum%20Granular

Record number: 8, Textual support number: 1 OBS

A brand of durum flour.  2, record 8, English, - Durum%20Granular

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Une semoulerie moderne, bien équipée, peut extraire 70% de semoule d'un blé dur de bonne qualité. Une certaine quantité de farine est produite, non pas intentionnellement, mais en raison même de la succession des passages de mouture et de blutage; en général, cette farine n'entre pas dans la composition du produit fini. En Amérique du Nord, cependant, on vend sous le nom de "Durum Granular" un produit composé de 80 à 85% de semoule et de 15 à 20% de farine de blé dur.  1, record 8, French, - Durum%20Granular

Record number: 8, Textual support number: 1 OBS

Marque déposée de blé dur.  2, record 8, French, - Durum%20Granular

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

A modern, adequately equipped semolina mill can produce 70% semolina from good quality durum wheat. A certain amount of flour is produced, not by design, but by the nature of the grinding and sifting sequence; in general this flour is not included in the finished product. However, in North America a product known as "durum granular"(a combination of 80 to 85% semolina with 15 to 20% durum flour) is marketed.  1, record 9, English, - semolina%20mill

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Une semoulerie moderne, bien équipée, peut extraire 70% de semoule d'un blé dur de bonne qualité. Une certaine quantité de farine est produite, non pas intentionnellement, mais en raison même de la succession des passages de mouture et de blutage; en général, cette farine n'entre pas dans la composition du produit fini. En Amérique du Nord, cependant, on vend sous le nom de "Durum Granular" un produit composé de 80 à 85% de semoule et de 15 à 20% de farine de blé dur.  1, record 9, French, - semoulerie

Record 9,  Textual support,  Spanish