TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Intermediate products are products that are used in the process of producing final goods or services. When restaurants make sandwiches, bread and/or rolls are intermediate products used in the course of producing the final commodity.  3, record 1, English, - intermediate%20products

Record number: 1, Textual support number: 2 CONT

... dough, flour, or wheat... are so-called "intermediate products" that are produced during all the stages leading up to the final bread product, and they are hidden in the block marked "business". That is as it should be. We don’t want intermediate products to be double-counted along with the final product.  4, record 1, English, - intermediate%20products

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Les biens intermédiaires sont utilisés pour produire d'autres biens et services.  3, record 1, French, - biens%20interm%C3%A9diaires

Record number: 1, Textual support number: 1 OBS

Ainsi la consommation intermédiaire d'un bien ou d'un service aboutit soit à son incorporation dans des produits plus élaborés, soit à sa destruction au cours du processus de production. De même, la consommation intermédiaire d'un agent au cours de la période, dans le cadre de son activité productrice. Elle exclut donc l'usure et la dépréciation de l'équipement durable. La consommation intermédiaire s'oppose à la consommation finale par sa destination (production et non satisfaction directe d'un besoin).  4, record 1, French, - biens%20interm%C3%A9diaires

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 DEF

Los que se destinan a ser transformados en productos terminados.  3, record 1, Spanish, - bienes%20intermedios

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Excluding raw material cost, durum wheat protein requirements in the pasta industry will vary, depending upon processing systems, manufacturers’ quality philosophy, consumer demands, product line, raw material availability, blending capabilities(with common wheat or wheat of differing origins), etc. In general, however, a minimum protein content for durum wheat destined for pasta manufacturing is about 14 to 15 percent dry matter basis. Due to loss of protein during the milling process, the corresponding semolina protein content would be 13 to 14 percent dry matter basis.  2, record 2, English, - minimum%20protein%20content

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Selon la norme générale, la teneur en protéines doit être supérieure ou égale à 40 % (sur l'extrait sec) pour que le produit ait droit à l'appellation MPV [matières protéiques végétales]. Le gluten de blé doit avoir une teneur minimale en protéines de 80 %. Quant au soja, le pourcentage varie selon qu'il s'agisse de farines (entre 50 et 65 % du poids sec), de concentrats (entre 65 % et 90 % du poids sec) ou d'isolats (au moins 90 % du poids sec).  2, record 2, French, - teneur%20minimale%20en%20prot%C3%A9ines

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The wheat is directed between the first "break" or set of rolls and is partially torn open. There is little actual grinding at this stage. The "chop", the resulting product leaving the rolls, is sieved, and three main separations are made : some of the endosperm, reduced to flour called "first break flour"; a fair amount of the coarse nodules of floury substances from the endosperm, called semolina; and relatively large pieces of the grain with much of the endosperm still adhering to the branny outsides.  1, record 3, English, - first%2Dbreak%20flour

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La farine séparée par le premier blutage porte le nom de "farine de premier jet" ou "sur blé", le reste s'appelle les "gruaux", qui repassent à plusieurs reprises entre les cylindres, de plus en plus rapprochés. Ce blutage élimine du produit final le germe, ou embryon, le son proprement dit, ainsi que la couche des cellules à aleurone.  1, record 3, French, - farine%20de%20premier%20jet

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

A perfect-competitor is too small and unimportant to affect the market price. Like a wheat farmer, he is a "price taker" who can sell all he wishes to at the ruling market price. In terms of elasticity of demand, a perfect-competitor faces a(virtually) horizontal dd demand curve for his product-his elasticity of demand being infinite.  1, record 4, English, - perfect%2Dcompetitor

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Co-expansion is the process of uniting two unrelated grains in one product. This process involves the use of two extruders that are linked by a common die. With co-expansion you can unite virtually any two grains, creating a wide variety of options in all product categories, for example, wheat and corn snacks, or rice and oat-bran cereal.  1, record 5, English, - co%2Dexpansion

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Mise en œuvre du procédé de cuisson-extrusion au cours duquel deux produits d'origine et de couleur différentes sont traités chacun dans deux extrudeurs distincts, mais expansent à la sortie d'une filière unique.  1, record 5, French, - co%2Dexpansion

Record number: 5, Textual support number: 1 CONT

En co-expansion, la synchronisation des deux extrudeurs doit être finement ajustée.  1, record 5, French, - co%2Dexpansion

Record number: 5, Textual support number: 1 OBS

Les produits utilisés en co-expansion sont généralement des céréales.  1, record 5, French, - co%2Dexpansion

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

The sifting of mill stocks by means of wire, silk or nylon covered sieves.  2, record 6, English, - bolting

Record number: 6, Textual support number: 1 CONT

Flour is the product made by finely grinding and bolting(sifting) wheat or other grains.  3, record 6, English, - bolting

Record number: 6, Textual support number: 1 OBS

Not to be confused with scalping which is done before milling and involves the removal of roughage material from grain through sifting.  4, record 6, English, - bolting

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Tamisage de la mouture à l'aide de tamis métalliques, en soie ou en nylon.  2, record 6, French, - blutage

Record number: 6, Textual support number: 1 CONT

Blutage. Objectif. Séparer les produits sortant des broyeurs par tamisage et les classeren 4 ou 5 catégories : refus, grosses semoules, moyennes semoules, fines semoules, farine. Le blutage s’effectue par secouage d’un caisson renfermant plusieurs tamis de mailles différentes.  3, record 6, French, - blutage

Record number: 6, Textual support number: 1 OBS

Ne pas confondre avec l'extraction du fourrage grossier obtenue lors du tamisage des grains qui se fait avant la mouture.  4, record 6, French, - blutage

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Flavored and sweetened with all-natural orange fruit juice crystals, natural fruit flavors, fructose and destrose. This product contains no artificial colors, preservatives, starch, salt, wheat, or milk derivatives.  1, record 7, English, - fruit%20juice%20crystals

Record number: 7, Textual support number: 1 OBS

The crystals are actual fruit and vegetable juice solids, dried by a low-heat, low oxidation process which retains all of the natural properties of the juice.  2, record 7, English, - fruit%20juice%20crystals

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

A [substance, usually a] chemical, used to control, to repel, to attract or to kill pests, for example, insects, weeds, birds, mammals, fish, or microbes, that are considered a nuisance.  2, record 8, English, - pesticide

Record number: 8, Textual support number: 1 CONT

Pesticides are usually, but not always, poisons. Examples of pesticides [are] - herbicides for destruction or development prevention of weeds; - fungicides for destruction or development prevention of fungi (example, QoI); - insecticides for destruction or development prevention of insects; - Growth regulators to prevent excess growth of a plant (prevention of lodging in wheat); - molluscicides (against snails...); - acaricides or miticides against mites; - products favoring plant resistance ...  2, record 8, English, - pesticide

Record number: 8, Textual support number: 1 OBS

Regulations on pesticides make a distinction between those mainly used for crop protection purposes, which are generally known as phytopharmaceuticals or, more commonly, phytosanitary products(Directive 91/414/EEC), and those known as biocides(defined in particular in Directive 98/8/EEC). For example, an insecticide is a phytosanitary product when applied to a wheat crop, but is called a biocide when applied to roof timbers.  3, record 8, English, - pesticide

Record number: 8, Textual support number: 1 PHR

Agricultural, biological, chemical, domestic, inorganic, low-impact, minor-use, natural, organic, synthetic pesticide.  4, record 8, English, - pesticide

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Substance ou produit chimique capable de contrôler, d'attirer, de repousser ou de détruire des organismes vivants (microbiens, animaux ou végétaux) considérés comme nuisibles ou de s'opposer à leur développement.  2, record 8, French, - pesticide

Record number: 8, Textual support number: 1 PHR

Pesticide agricole, à usage limité, biologique, chimique, inorganique, naturel, organique, organique persistant, synthétique.  3, record 8, French, - pesticide

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Sustancia utilizada para luchar contra los seres vivos perjudiciales al hombre y a aquello que es útil para su existencia, excepto los productos farmacéuticos o veterinarios.  4, record 8, Spanish, - plaguicida

Record number: 8, Textual support number: 1 OBS

Substancia que sirve para matar los parásitos.  5, record 8, Spanish, - plaguicida

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A nutritious protein found in wheat and other grain.  2, record 9, English, - gluten

Record number: 9, Textual support number: 1 CONT

Gluten. The protein-rich product derived from cereal grains. Gluten is spoken of loosely as the protein constituent obtained in separating starch from corn in the wet-milling process. For wheat the term is more specifically applied to the viscous and semi-elastic substance that gives adhesiveness and the rising quality to bread dough.  3, record 9, English, - gluten

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Ensemble des protéines du blé (et accessoirement de l'orge, du seigle et de l'avoine) qui procure des propriétés particulières à la pâte donnant une structure aux produits de panification.  2, record 9, French, - gluten

Record number: 9, Textual support number: 1 CONT

Gluten : Fraction azotée des grains de céréales, possédant des propriétés d'extension qui lui permettent de jouer un rôle essentiel dans le gonflement de la pâte lors de la panification.  3, record 9, French, - gluten

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Mezcla de proteínas derivadas generalmente del maíz o del trigo y también de otros cereales.  2, record 9, Spanish, - gluten

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Hexaconazole and the formulated product Proseed..., which contains hexaconazole as the active ingredient and is used for the control ofseedborne and soilborne diseases of wheat and barley...  3, record 10, English, - hexaconazole

Record number: 10, Textual support number: 1 OBS

RS; H: These capital letters must be italicized.  4, record 10, English, - hexaconazole

Record number: 10, Textual support number: 2 OBS

Active ingredient sold under the name Proseed.  4, record 10, English, - hexaconazole

Record number: 10, Textual support number: 3 OBS

Chemical formula: C₁₄H₁₇Cl₂N₃O  4, record 10, English, - hexaconazole

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

La matière active, hexaconazole, et la formulation pour le traitement des semences, Proseed [...], qui contient de l'hexaconazole, employée contre des maladies du blé et de l'orge transmises par les semences ou dans le sol [...]  1, record 10, French, - hexaconazole

Record number: 10, Textual support number: 1 OBS

Principe actif commercialisé sous le nom de Proseed.  2, record 10, French, - hexaconazole

Record number: 10, Textual support number: 2 OBS

Formule chimique : C₁₄H₁₇Cl₂N₃O  2, record 10, French, - hexaconazole

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Carboxin is a systemic anilide fungicide. It is used as a seed treatment for control of smut, rot, and blight on barley, oats, rice, cotton, vegetables, corn and wheat. It is also used to control fairy rings on turf grass. The product may be used to prevent the formation of these diseases or may be used to cure existing plant diseases. Carboxin is a general use pesticide.  3, record 11, English, - carbathiin

Record number: 11, Textual support number: 1 OBS

carboxin: term standardized by ISO.  4, record 11, English, - carbathiin

Record number: 11, Textual support number: 2 OBS

Chemical formula: C₁₂H₁₃NO₂S  4, record 11, English, - carbathiin

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 OBS

Fongicide.  1, record 11, French, - carbathiine

Record number: 11, Textual support number: 2 OBS

carboxine : terme normalisé par l'ISO.  3, record 11, French, - carbathiine

Record number: 11, Textual support number: 3 OBS

Formule chimique : C₁₂H₁₃NO₂S  3, record 11, French, - carbathiine

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Wheat red dog is obtained from the milling of any of the classes of wheat in the usual process of wheat flour milling. This product consists of the offal from the tail of the mill together with some fine particles of wheat bran, wheat germ, and wheat flour. Wheat red dog must not contain more than 4% crude fiber.  1, record 12, English, - Wheat%20Red%20Dog

Record number: 12, Textual support number: 1 OBS

"red dog": so called from the fact that such flour was once packaged in bags with a red dog on the front.  4, record 12, English, - Wheat%20Red%20Dog

Record number: 12, Textual support number: 2 OBS

Livestock feedstuff obtained in commercial flour milling.  5, record 12, English, - Wheat%20Red%20Dog

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

[...] derniers résidus avant la farine panifiable (elles ne diffèrent de celle-ci que par une couleur plus sombre et une texture un peu plus grossière).  1, record 12, French, - farine%20basse

Record number: 12, Textual support number: 1 CONT

La purification de la farine de blé laisse des résidus, appelés farines basses qui, bien qu'onéreuses, sont recherchées comme aliments du bétail.  1, record 12, French, - farine%20basse

Record 12,  Textual support,  Spanish

Record number: 12, Textual support number: 1 DEF

Subproducto obtenido en la fabricación de harina a partir de trigo o de espelta descascarillada, previamente limpiadas. Constituido principalmente por partes del cuerpo harinoso y, por otro lado, por finos fragmentos de fundas y de algunos residuos de semillas.  1, record 12, Spanish, - harina%20baja%20de%20trigo

Record number: 12, Textual support number: 1 CONT

En el proceso de fabricación de harina se obtienen cuatro subproductos, constituidos por fracciones del endospermo (almidón) y de tegumentos en distinta proporción. De mayor a menor contenido en tegumentos se denominan: salvado, tercerilla, harinilla y harinas bajas.  3, record 12, Spanish, - harina%20baja%20de%20trigo

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 DEF

Air temperature equal to or less than the freezing point of water (0°C).  3, record 13, English, - frost

Record number: 13, Textual support number: 1 CONT

Immature wheat is susceptible to frost, which kills the plant and damages the kernels.... Frost damage can range from moderate to severe. The worse it gets, the greater the deterioration in milling and product quality.  4, record 13, English, - frost

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 DEF

Abaissement de la température à une valeur égale ou inférieure au point de congélation de l'eau (0 °C) avec généralement transformation de l'eau en glace.  3, record 13, French, - gel

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 DEF

Descenso de la temperatura del aire hasta un valor igual o inferior al del punto de congelación del agua (0°C).  2, record 13, Spanish, - helada

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 DEF

A food product which contains no coffee; generally prepared from a roasted and ground mixture of bran, wheat, and molasses.  2, record 14, English, - coffee%20substitute

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Le succédané de café est une substance exempte de caféine qui sert à préparer des boissons dont le goût s'apparente à celui du café. Le succédané le plus fréquemment utilisé est la chicorée; de l'orge et du seigle lui sont souvent mélangés. On utilise la racine de chicorée que l'on fait sécher et rôtir pour ensuite la moudre, ce qui donne un produit semblable au café moulu.  2, record 14, French, - succ%C3%A9dan%C3%A9%20de%20caf%C3%A9

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 DEF

Producto de origen vegetal (soya, higo, achicoria u otros), que desecado y/o tostado con azúcar o en mezcla, permite la preparación de infusiones semejantes a la del café.  2, record 14, Spanish, - suced%C3%A1neo%20del%20caf%C3%A9

Record number: 14, Textual support number: 1 CONT

Achicoria de raíz, la cual se comenzó a utilizar su raíz, tostada y pulverizada, como un sucedáneo del café, llamado café de achicoria.  3, record 14, Spanish, - suced%C3%A1neo%20del%20caf%C3%A9

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

The 1971 Canada Grain Act maintained the principal objectives of earlier acts but some elements were rewritten to meet changing conditions. ... The most historic change was the change in grade names for red spring wheat. The words "Manitoba Hard" and "Manitoba Northern", synonymous with high-quality Canadian red spring wheat for over 70 years, were replaced by "Canada Western".  1, record 15, English, - Manitoba%20Hard

Record number: 15, Textual support number: 2 CONT

In 1881 a mill was begun in Winnipeg and the first elevator in Manitoba appeared at Gretna. This was a calculated move for the arrival of the first Manitoba hard wheat in Britain had been a sensation. The early tests on the Manitoba product confirmed a grain of unsurpassable quality.  2, record 15, English, - Manitoba%20Hard

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

La loi sur les grains du Canada de 1971 conservait les objectifs des lois précédentes mais certaines parties étaient révisées pour tenir compte de l'évolution de la situation. Le changement le plus marqué concernait les grades de blé roux de printemps. Les appellations «blé de force du Manitoba» et «blé du Nord-Manitoba», synonymes de la haute qualité du blé roux de printemps pendant plus de 70 ans, étaient remplacées par «Canada, de l'Ouest».  1, record 15, French, - bl%C3%A9%20de%20force%20du%20Manitoba

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 CONT

Gulabjamun : A nationally popular sweet delicacy, it is made with khoa, a desiccated milk product, and maida(wheat flour). It is usually consumed hot.  2, record 16, English, - khoa

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 CONT

Il existe une grande variété de produits laitiers traditionnels en Inde comme : [...] Le khoa, du lait évaporé utilisé comme base pour préparer des bonbons.  1, record 16, French, - khoa

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 CONT

The product range is expanding. Products are introduced with additional vitamins, loaves of bread with freshly germinated wheat or hempseed or completely new raw materials such as grape stone meal. Sprouts are also conquering the market of baked goods.  1, record 17, English, - grape%20stone%20meal

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

In a short paragraph typed on a separate page, identify(a) the name of the firm,(b) the stage of the market channel at which this firm operates,(c) at least two exchange functions and at least two physical functions that this form performs in the wheat market channel, and(d) the product form sold by this firm(a commodity product, an industrial food product, or a consumer food product).  1, record 18, English, - industrial%20food%20product

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Les étapes de l'élaboration d'un produit alimentaire industriel (mécanisation, automatisation, contrôle de la qualité du produit).  3, record 18, French, - produit%20alimentaire%20industriel

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Two basic bread products account for most of the wheat consumed in the Philippines. Pan de sal is a small roll product very popular as part of the breakfast meal : cream bread is a square sandwich bread popular for sandwiches and other meals. Both types of bread are characterized by the fine crumb structure and smooth close-grained texture of the crust which results from high sugar/fat formulas and the use of a dough brake.  1, record 19, English, - cream%20bread

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 CONT

La majeure partie du blé consommé aux Philippines l'est sous la forme de deux pains principaux. Le pan de sal est un petit pain très populaire que l'on mange au petit déjeuner. Le pain à la crème est un pain carré servant à la préparation de sandwiches et à d'autres repas. Les deux types de pain se caractérisent par une mie fine et une croûte lisse à alvéolage serré, découlant de l'emploi de formules riches en sucre et en matières grasses et de l'utilisation d'un cylindre laminoir.  1, record 19, French, - pain%20%C3%A0%20la%20cr%C3%A8me

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

Two basic bread products account for most of the wheat consumed in the Philippines. Pan de sal is a small roll product very popular as part of the breakfast meal : cream bread is a square sandwich bread popular for sandwiches and other meals. Both types of bread are characterized by the fine crumb structure and smooth close-grained texture of the crust which results from high sugar/fat formulas and the use of a dough brake.  1, record 20, English, - pan%20de%20sal

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

La majeure partie du blé consommé aux Philippines l'est sous la forme de deux pains principaux. Le pan de sal est un petit pain très populaire que l'on mange au petit déjeuner. Le pain à la crème est un pain carré servant à la préparation de sandwiches et à d'autres repas. Les deux types de pain se caractérisent par une mie fine et une croûte lisse à alvéolage serré, découlant de l'emploi de formules riches en sucre et en matières grasses et de l'utilisation d'un cylindre laminoir.  1, record 20, French, - pan%20de%20sal

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

The whole of the white flour produced from wheat blended as one grade.  5, record 21, English, - straight%2Dgrade%20flour

Record number: 21, Textual support number: 2 DEF

Flour recovered from bolted wheat meal and containing the whole product of milling except bran and shorts.  2, record 21, English, - straight%2Dgrade%20flour

Record 21,  Textual support,  French

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

Although one of the primary aims in durum wheat milling is to produce a speck-free product, bran specks in the final product are unavoidable. If wheat is improperly cleaned, foreign material such as earth pellets or insect fragments may also appear as black specks; kernels damaged by severe smudge, mildew, black point or ergot will also cause speckiness. Since a specky product is undesirable, one test for checking the efficiency of milling is the determination of number of specks per unit area of semolina. The definition of "speck" is not clear cut and differentiation must be made between bran specks and other dark or black specks. Insufficient cleaning of wheat, presence of damaged kernels in low grade wheats, and inefficient purification contribute to speckiness. Normally, the number of specks is reported as specks per 100 square centimetres.  2, record 22, English, - specks

Record number: 22, Textual support number: 2 CONT

Criteria for judging quality. Flour color: A very simple way to determine color differences in different batches of flour is to look at the color of different types of flour under a sheet of glass. This can be done with more than one flour at a time. This method not only facilitates a comparison of the whiteness of different flours but allows for an inspection for impurities. The flour should have a ..."perfectly regular consistency and not contain any specks". This obviously does not pertain to mixed grain or to other than white flours.  3, record 22, English, - specks

Record number: 22, Textual support number: 1 OBS

Mostly used in the plural.  4, record 22, English, - specks

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

Bien que l'absence de piqûres soit une des caractéristiques les plus recherchées des semoules, les piqûres de son sont inévitables dans le produit final. Avec des blés mal nettoyés, divers corps étrangers (terre, fragments d'insectes) peuvent également apparaître comme des piqûres noires, tandis que les grains fortement avariés par la moucheture, le mildiou, la rouille ou l'ergot présenteront également des piqûres. Comme un produit piqué est indésirable, la détermination du nombre de piqûres par unité de surface de semoule constitue un test permettant de vérifier l'efficacité de la mouture. La définition du terme «piqûre» est imprécise et l'on doit établir une distinction entre celles qui sont causées par le son et les autres piqûres noires ou foncées. Un nettoyage insuffisant du blé, la présence de grains endommagés dans les blés de qualité inférieure et un sassage défectueux sont autant de causes possibles de la présence de piqûres. Normalement, leur nombre s'exprime en piqûres par 100 cm carrés.  1, record 22, French, - piq%C3%BBres%20de%20la%20farine

Record number: 22, Textual support number: 1 OBS

Utilisé le plus souvent au pluriel.  2, record 22, French, - piq%C3%BBres%20de%20la%20farine

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Flour yield can be calculated as a percentage of clean tempered wheat fed to the first break rolls :(...) This yield value is very important to the miller since it tells him precisely how the mill is performing, and whether any corrections are required. Provided a mill has flour scales(to weigh the finished product) and a wheat scale, the clean tempered wheat yield can be calculated at regular intervals. Most millers keep a close watch on this yield to check if the yield of flour is consistent with a given supply of wheat to the first break rolls.  1, record 23, English, - weight%20of%20clean%20tempered%20wheat

Record number: 23, Textual support number: 1 OBS

The two most important ways of expressing yield are those based on raw wheat and clean tempered wheat. The first is required to check the cost relationship between raw materials and finished product; the second is used to check the efficiency of the milling process.  1, record 23, English, - weight%20of%20clean%20tempered%20wheat

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 CONT

On peut aussi calculer le rendement en farine à partir du blé conditionné propre, envoyé sur le premier broyeur : [...] Ce chiffre est très important pour le minotier parce qu'il le renseigne de façon précise sur le rendement de son moulin et sur les correctifs à apporter, s'il y a lieu. Pourvu que l'installation dispose de bascules à farine (pour peser le produit fini) et d'une bascule à blé, on peut calculer le rendement d'un blé conditionné propre à intervalles réguliers. La plupart des minotiers surveillent étroitement les résultats pour vérifier si le rendement en farine correspond à la quantité de blé passant dans le premier broyeur.  1, record 23, French, - poids%20du%20bl%C3%A9%20conditionn%C3%A9%20propre

Record number: 23, Textual support number: 1 OBS

Les deux méthodes les plus importantes pour exprimer le rendement sont celles qui reposent sur le blé brut et sur le blé conditionné propre. La première est nécessaire pour vérifier le rapport entre le prix de la matière première et le prix de revient du produit fini. La deuxième sert à vérifier le rendement de l'opération de mouture.  1, record 23, French, - poids%20du%20bl%C3%A9%20conditionn%C3%A9%20propre

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

Flour yield can be calculated as a percentage of clean tempered wheat fed to the first break rolls :(...) This yield value is very important to the miller since it tells him precisely how the mill is performing, and whether any corrections are required. Provided a mill has flour scales(to weigh the finished product) and a wheat scale, the clean tempered wheat yield can be calculated at regular intervals. Most millers keep a close watch on this yield to check if the yield of flour is consistent with a given supply of wheat to the first break rolls.  1, record 24, English, - clean%20tempered%20wheat

Record number: 24, Textual support number: 1 OBS

The two most important ways of expressing yield are those based on raw wheat and clean tempered wheat. The first is required to check the cost relationship between raw materials and finished product; the second is used to check the efficiency of the milling process.  1, record 24, English, - clean%20tempered%20wheat

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

On peut aussi calculer le rendement en farine à partir du blé conditionné propre, envoyé sur le premier broyeur : [...] Ce chiffre est très important pour le minotier parce qu'il le renseigne de façon précise sur le rendement de son moulin et sur les correctifs à apporter, s'il y a lieu. Pourvu que l'installation dispose de bascules à farine (pour peser le produit fini) et d'une bascule à blé, on peut calculer le rendement d'un blé conditionné propre à intervalles réguliers. La plupart des minotiers surveillent étroitement les résultats pour vérifier si le rendement en farine correspond à la quantité de blé passant dans le premier broyeur.  1, record 24, French, - bl%C3%A9%20conditionn%C3%A9%20propre

Record number: 24, Textual support number: 1 OBS

Les deux méthodes les plus importantes pour exprimer le rendement sont celles qui reposent sur le blé brut et sur le blé conditionné propre. La première est nécessaire pour vérifier le rapport entre le prix de la matière première et le prix de revient du produit fini. La deuxième sert à vérifier le rendement de l'opération de mouture.  1, record 24, French, - bl%C3%A9%20conditionn%C3%A9%20propre

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

The by-products may be collected in three different grades known as bran, shorts, and wheat middlings, each having a different chemical analysis and commercial value. Conditions in the market determine the extent to which by-products are segregated and sold separately by a mill. Sometimes the three streams are combined to form a product know as millrun millfeeds. Many Canadian mills are now pelleting millfeeds for easier handling. Essentially all of the milling by-products are used in the production of compounded animal feeds.  1, record 25, English, - compounded%20animal%20feed

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 CONT

[...] Les sous-produits peuvent être classés en trois catégories différentes qui sont le son, les remoulages blancs et les remoulages bis, chacun de ces produits ayant une analyse chimique et une valeur marchande différentes. Les conditions du marché déterminent dans quelle mesure ces sous-produits seront divisés et vendus séparément par un moulin. Parfois les trois passages sont combinés pour former un produit qu'on appelle issue tout-venant. De nombreuses meuneries canadiennes les réduisent en granules pour en faciliter la manutention. A peu près tous les sous-produits de mouture entrent dans la préparation d'aliments composés du bétail.  1, record 25, French, - aliment%20compos%C3%A9%20du%20b%C3%A9tail

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, 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 26, English, - semolina%20mill

Record 26,  Textual support,  French

Record number: 26, 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 26, French, - semoulerie

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, 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 27, English, - Durum%20Granular

Record number: 27, Textual support number: 1 OBS

A brand of durum flour.  2, record 27, English, - Durum%20Granular

Record 27,  Textual support,  French

Record number: 27, 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 27, French, - Durum%20Granular

Record number: 27, Textual support number: 1 OBS

Marque déposée de blé dur.  2, record 27, French, - Durum%20Granular

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 CONT

A double tempering system is preferable for conditioning prior to milling. Unlike hard red spring wheats, the time required to bring sound, good quality durum to optimum milling condition is only five to six hours. Longer periods cause pigment changes resulting in loss of colour in the semolina and the pasta end product. It should be emphasized, however, that this tempering time may vary depending on the quality of durum wheat. A poor grade containing a high percentage of white grains absorbs moisture quickly and may require no more than three hours tempering time. Durum wheat is usually milled at a moisture content of approximately 16% to yield semolina at 14% moisture content.  1, record 28, English, - double%20tempering%20system

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 CONT

On préfère un système à double conditionnement avant la mouture du grain. A la différence des blés de force roux de printemps, le temps nécessaire pour conditionner parfaitement un blé dur sain et de bonne qualité n'est que de 5 à 6 heures. Une durée plus longue entraîne des modifications dans la pigmentation et une perte de couleur de la semoule et des pâtes alimentaires obtenues. Il convient de souligner, toutefois, que cette période de conditionnement peut varier selon la qualité du blé dur. Le blé dur de qualité inférieure contenant une forte proportion de grains blancs absorbe rapidement l'humidité et peut nécessiter une durée de conditionnement ne dépassant pas 3 heures. Le blé dur est généralement écrasé à environ 16% d'humidité pour produire une semoule à 14% d'humidité.  1, record 28, French, - syst%C3%A8me%20%C3%A0%20double%20conditionnement

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

A dry wafer made of rye flour dough and used esp. among Scandinavian peoples.  1, record 29, English, - flatbread

Record number: 29, Textual support number: 1 CONT

Improved milling techniques(from the introduction of water mills) and the availability of larger amounts of wheat and flour. Thin bread was produced in larger quantities, and the dry, crisp product was stored for longer periods. This required large bread irons to produce flatbrod which is still widespread in western Scandinavia.(Bread Around the World).  2, record 29, English, - flatbread

Record number: 29, Textual support number: 1 OBS

Flatbread is a translation of the Norwegian flatbrød.  2, record 29, English, - flatbread

Record 29,  Textual support,  French

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 OBS

Advertised as a product being free from any ingredients deriving from wheat.  2, record 30, English, - wheat%2Dfree

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 OBS

Se dit des aliments dont on a éliminé toute trace de céréale blé.  1, record 30, French, - sans%20bl%C3%A9

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

Industrial product consisting of wheat gluten and having in the hydrated or rehydrated state, cohesive and elastic properties.  2, record 31, English, - vital%20wheat%20gluten

Record number: 31, Textual support number: 1 OBS

Wheat gluten alone or gluten mixed with whole kernel cooked wheat can be made into a meatlike product.  3, record 31, English, - vital%20wheat%20gluten

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

Produit industriel consistant en gluten de froment et manifestant, à l'état hydraté ou réhydraté, ses propriétés agglomérantes et élastiques.  3, record 31, French, - gluten%20de%20froment%20%C3%A9lastique

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

By more complete removal of the starch, products containing 75 and 85 percent protein are produced. When used in foods, the product is called "vital protein". When prepared for use in adhesive and other industrial products, it is made under less exacting conditions and called "denatured gluten". From Wheat to Flour, Wheat flour Institute, Chicago, 1966, p. 7.  2, record 32, English, - denatured%20gluten

Record number: 32, Textual support number: 1 OBS

Denature: To change the properties of a protein as to coagulate egg white.  3, record 32, English, - denatured%20gluten

Record 32,  Textual support,  French

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 OBS

Technol. alim./-"Secondary wheat starch is a lower grade of starch containing a higher percentage of protein. This product is used in the manufacture of products where the higher protein content is not detrimental. It is used in the production of fibreboard, wallboard, foundry cores, charcoal briquettes and pet foods. "Grain Starch Utiliz. Study, McNicol et al., Cand. Wheat Board, sept. 1972, p. 28.  1, record 33, English, - secondary%20starch

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 OBS

"Amidon deuxième -Amidon impur légèrement coloré." Dictionnaire de la chimie et de ses applications, C1. Duval et autres, 2e éd., Presses scientifiques internationales, Paris, 1959  1, record 33, French, - amidon%20deuxi%C3%A8me

Record 33,  Textual support,  Spanish