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BAKERS FLOUR [6 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2015-04-21

English

Subject field(s)
  • Breadmaking
DEF

A widely used method for making rye sours, particularly among European rye bread bakers... It consists of three steps or stages that comprise the fresh sour, the basic sour, and the full sour. The required starter is normally taken from the preceding full sour and is mixed with rye flour and water to initiate the first stage, or fresh sour. Yeast is normally omitted in the multiple stage method.

Key term(s)
  • multiple step method
  • multiple step procedure

French

Domaine(s)
  • Boulangerie
DEF

[Une des] trois méthodes de panification au levain de pâte qui sont caractérisées par le nombre de levains fabriqués à partir du chef [...]

DEF

Le travail sur trois levains, qui comprenait trois enrichissements successifs du chef, a disparu avec l'abandon [...] de la panification au levain de pâte.

Spanish

Save record 1

Record 2 2012-01-11

English

Subject field(s)
  • Milling and Cereal Industries
  • Breadmaking
DEF

[Flour] with sufficiently strong, stable gluten to withstand fermentation for a period and to produce bread of good volume and texture.

Key term(s)
  • bread making flour
  • bakers' flour

French

Domaine(s)
  • Minoterie et céréales
  • Boulangerie
DEF

Farine pouvant servir à la fabrication du pain.

CONT

La législation française emploie le terme «farine panifiable» pour la farine qui a le droit d'être vendue en boulangerie.

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Panificación
Save record 2

Record 3 2012-01-11

English

Subject field(s)
  • Milling and Cereal Industries
  • Breadmaking
CONT

Malted barley flour is also often added to household and commercial bakers’ grades of flour at a level of 14 to 56 grams per 46 kilograms of flour, depending on the grade.

CONT

Malted barley flour ... improves the flavor and appearance of yeast breads. Add 1/2 to 1 teaspoon for every 3 cups of flour in your favorite bread recipe to give the loaves a slightly sweet flavor and moist texture. Malted barley flour also prolongs the shelf life of baked goods.

French

Domaine(s)
  • Minoterie et céréales
  • Boulangerie
CONT

La farine d’orge maltée est réalisée à partir de grains d’orge de brasserie maltés. Elle est de couleur blanche à marron clair à l’odeur et au goût typique du malté.

CONT

On ajoute fréquemment aux farines de ménage et aux farines commerciales de boulangerie de la farine d'orge maltée à raison de 14 à 56 g par 46 kg de farine, selon le type. La farine maltée est une source d'alpha-amylase, une enzyme qui produit du sucre fermentescible quand la farine est transformée en pâte. Certains grades de farine peuvent manquer de cette enzyme et l'on doit leur ajouter de la farine maltée pour que la pâte fermente bien durant la panification.

Spanish

Campo(s) temático(s)
  • Molinería y cereales
  • Panificación
Save record 3

Record 4 2003-12-01

English

Subject field(s)
  • Breadmaking
DEF

... a substance used to produce a gas that makes dough or batter lighter during baking. The leaven used in making bread is usually baker's yeast, which when mixed with the dough rapidly ferments the sugars derived from the flour starch.

French

Domaine(s)
  • Boulangerie
CONT

La fermentation panaire est une fermentation alcoolique provoquée par l'action de ferments qui transforment les sucres, présents dans la pâte, en alcool et en gaz carbonique. Dans leur généralité, les ferments sont des micro-organismes, capables de provoquer une fermentation en transformant dans un milieu approprié les substances "fermentescibles" qui leur conviennent. [...] les ferments authentiques [comprennent] les levures [...]

Spanish

Campo(s) temático(s)
  • Panificación
OBS

Levadura.

Save record 4

Record 5 1987-03-13

English

Subject field(s)
  • Restaurant Equipment
CONT

Portable Bins.... Suitable for transporting to and storing flour, sugar, etc., at baker's table.

French

Domaine(s)
  • Équipement (Restaurants)
CONT

Ces huches mobiles sont idéales pour le transport de la farine ou du sucre d'un département à un autre.

Spanish

Save record 5

Record 6 1980-09-02

English

Subject field(s)
  • Breadmaking
CONT

The majority of bakers has adopted the use of commercially-prepared mixes for the production of cake doughnuts. [In a mix] a bland of cake and bread flours is used(...) the major ingredients, aside from the flour, include finely granulated sugar, nonfat dry milk, shortening, egg yolk solids and defatted soy flour. Expansion of the doughnut volume during frying is obtained largely by the inclusion of small amounts of leavening agents.

French

Domaine(s)
  • Boulangerie

Spanish

Save record 6

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