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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

European systems generally involve a simple continuous mixing action as against the high speed dough development practiced by the American continuous mixers. In simple continuous mixing, the ingredients are metered into one end of usually a horizontal cylindrical chamber through which they are then conveyed by either spirally arranged mixing blades or ribbon-type kneaders while being subjected to a thorough mixing action.  1, record 1, English, - continuous%20mixer

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

pétrin continu.  1, record 1, French, - p%C3%A9trin%20continu

Record number: 1, Textual support number: 1 CONT

Pétrin continu "Kontinus" ouvert faisant voir les deux arbres avec l'empilage des éléments pétrisseurs interchangeables.  1, record 1, French, - p%C3%A9trin%20continu

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Mechanical dough development involves a vigorous mixing of dough in a high speed developer mixer to produce changes similar to the ripening changes of fermentation, but without either the long period of bulk fermentation, or accompanying losses in bread yield.  1, record 2, English, - mechanical%20dough%20development

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

L'élaboration mécanique de la pâte comporte un vigoureux pétrissage de la pâte dans un pétrin-élaborateur à grande vitesse, qui entraîne des modifications comparables à celles de la fermentation, mais sans la période prolongée du pointage ni les pertes que cette dernière entraîne dans le rendement en pain.  1, record 2, French, - %C3%A9laboration%20m%C3%A9canique%20de%20la%20p%C3%A2te

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

High speed mixers. These, revolving at three times the speed of normal dough mixers, are popular in America where very strong flours are normally in use. High speed mixing tones down and mellows the gluten of such flours and reduces fermentation time.  1, record 3, English, - high%20speed%20mixer

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Les pétrins horizontaux, dits "à grande vitesse", ont surtout été étudiés et perfectionnés avant 1940 aux États-Unis par Baker Perkins pour les pâtes de boulangerie (...) Ils (...) assurent un mélange rapide (un pétrin à grande vitesse remplace jusqu'à 5 pétrins verticaux) (...)  1, record 3, French, - p%C3%A9trin%20%C3%A0%20grande%20vitesse

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

High speed mixers. These, revolving at three times the speed of normal dough mixers, are popular in America where very strong flours are normally in use. High speed mixing tones down and mellows the gluten of such flours and reduces fermentation time.  1, record 4, English, - high%20speed%20mixing

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

(...) le pétrissage mécanique normal dure de 10 à 15 minutes, à raison de 40 brassages par minute. Mais on lui substitue presque partout un pétrissage intensifié qui s'effectue à 70 ou 80 tours à la minute et dure 20 minutes au moins. Ce pétrissage rapide provoque un blanchiment appréciable de la pâte et provoque un gonflement plus rapide et plus important de celle-ci lors de la fermentation.  1, record 4, French, - p%C3%A9trissage%20intensifi%C3%A9

Record 4,  Textual support,  Spanish