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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 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.  1, record 1, English, - continuous%20screw%2Dworm%20type%20of%20mixing

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 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.  1, record 1, French, - p%C3%A9trissage%20continu%20par%20vis%20sans%20fin

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 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.  1, record 2, English, - pre%2Dfermented%20brew

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 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.  1, record 2, French, - m%C3%A9thode%20%C3%A0%20brassins%20pr%C3%A9ferment%C3%A9s

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 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.  1, record 3, English, - long%20sponge%2Dand%2Ddough%20system

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 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.  1, record 3, French, - levain%2Dlevure%20%C3%A0%20longue%20fermentation

Record 3,  Textual support,  Spanish