TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Confection sunflowers produce seeds that are large gray and black striped seeds that are sold for snacks. They are sold either in the shell, roasted or salted, or shelled for salads and baking.  6, record 1, English, - confection%20sunflower

Record number: 1, Textual support number: 1 OBS

confection sunflower; confectionery sunflower; confectionary sunflower; non-oil sunflower; non-oilseed sunflower: designations usually used in the plural.  7, record 1, English, - confection%20sunflower

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

El girasol no oleaginoso, también conocido como de pipa blanca o confitero, se ha cultivado tradicionalmente en España desde su introducción desde América en el siglo XVI.  1, record 1, Spanish, - girasol%20no%20oleaginoso

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

To season a cast-iron pan means to create a slick and glassy coating by baking on multiple thin coats of oil. This will protect the cast-iron pan from getting rusted and makes for a non-stick cooking surface.  2, record 2, English, - season

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Culotter une poêle avec de l'huile est un processus au cours duquel l'huile est brûlée dans les pores du métal pour créer un revêtement antiadhésif naturel. Ce revêtement antiadhésif permet aux plats de ne pas coller dans la poêle.  2, record 2, French, - culotter

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Canada Western Extra Strong(CWES). Characteristics : hard red spring wheat; superior milling and baking quality; 3 milling grades. End uses : high volume pan bread; alone or in blends with other wheat for hearth bread, steamed bread, noodles, flat bread, common wheat pasta.  1, record 3, English, - Canada%20Western%20Extra%20Strong

Record number: 3, Textual support number: 1 OBS

A Western Canada wheat class.  4, record 3, English, - Canada%20Western%20Extra%20Strong

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Blé extra fort de l'Ouest canadien (CWES). Caractéristiques : blé de force roux de printemps; gluten extra fort; deux grades meuniers. Utilisations finales : convient parfaitement aux mélanges; confection de produits spécialisés nécessitant un gluten résistant.  3, record 3, French, - Bl%C3%A9%20extra%20fort%20de%20l%27Ouest%20canadien

Record number: 3, Textual support number: 1 OBS

Classe de blé de l'Ouest canadien.  4, record 3, French, - Bl%C3%A9%20extra%20fort%20de%20l%27Ouest%20canadien

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Canada Western Red Spring(CWRS). Characteristics : hard red spring wheat; superior milling and baking quality; 3 milling grades; various guaranteed protein levels. End uses : high volume pan bread; alone or in blends with other wheat for hearth bread, steamed bread, noodles, flat bread, common wheat pasta.  4, record 4, English, - Canada%20Western%20Red%20Spring

Record number: 4, Textual support number: 1 OBS

Canada Western Red Spring Wheat (CWRS) ... represents the largest field crop in Canada and is therefore an important domestic food source and export commodity.  5, record 4, English, - Canada%20Western%20Red%20Spring

Record number: 4, Textual support number: 2 OBS

A Western Canada wheat class.  6, record 4, English, - Canada%20Western%20Red%20Spring

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Blé roux de printemps de l'Ouest canadien (CWRS). Caractéristiques : blé de force roux de printemps; qualité meunière et boulangère supérieure; trois grades meuniers; diverses teneurs en protéines garanties. Utilisations finales : production de pain moulé de grand volume; utilisé seul ou en mélange avec d'autres blés pour la confection de pains cuits sur la sole ou à la vapeur, de nouilles, de pains plats et de pâtes alimentaires.  3, record 4, French, - Bl%C3%A9%20roux%20de%20printemps%20de%20l%27Ouest%20canadien

Record number: 4, Textual support number: 1 OBS

Le Blé roux de printemps de l'Ouest canadien (CWRS) [...] constitue la plus importante récolte de grande culture au Canada et, de ce fait, il représente une source de nourriture essentielle au pays et un produit d'exportation important.  4, record 4, French, - Bl%C3%A9%20roux%20de%20printemps%20de%20l%27Ouest%20canadien

Record number: 4, Textual support number: 2 OBS

Classe de blé de l'Ouest canadien.  5, record 4, French, - Bl%C3%A9%20roux%20de%20printemps%20de%20l%27Ouest%20canadien

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Canada Eastern Red Spring(CERS). Characteristics : hard red spring wheat; superior milling and baking quality; 3 milling grades. End uses : high volume pan bread; alone or in blends with other wheat for hearth bread, steamed bread, noodles, flat bread, common wheat pasta.  2, record 5, English, - Canada%20Eastern%20Red%20Spring

Record number: 5, Textual support number: 1 OBS

An Eastern Canada wheat class.  3, record 5, English, - Canada%20Eastern%20Red%20Spring

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Blé roux de printemps de l'Est canadien (CERS). Caractéristiques : blé de force roux de printemps; qualité meunière et boulangère supérieure; trois grades meuniers. Utilisations finales : production de pain moulé de grand volume; utilisé seul ou en mélange avec d'autres blés pour la confection de pains cuits sur la sole ou à la vapeur, de nouilles, de pains plats et de pâtes alimentaires.  2, record 5, French, - Bl%C3%A9%20roux%20de%20printemps%20de%20l%27Est%20canadien

Record number: 5, Textual support number: 1 OBS

Classe de blé de l'Est canadien.  3, record 5, French, - Bl%C3%A9%20roux%20de%20printemps%20de%20l%27Est%20canadien

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Bloomer. English name for a long loaf with rounded ends, slashed diagonally in evenly spaced deepish cuts just before baking. The shape is common to most European countries(it is known in France as "bâtard").  2, record 6, English, - bloomer

Record number: 6, Textual support number: 1 OBS

bloomer loaves: plural.  3, record 6, English, - bloomer

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Pain long, plus large et plus court que la baguette.  3, record 6, French, - b%C3%A2tard

Record number: 6, Textual support number: 1 OBS

bâtard; pain bâtard : désignations utilisées à Paris et dans la région parisienne.  4, record 6, French, - b%C3%A2tard

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A small portion of bread which has been shaped into an individual(usually round or elongated) mass before baking...  2, record 7, English, - bread%20roll

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Pain long de petite dimension, pesant environ 100 g.  2, record 7, French, - petit%20pain

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

... each loaf must be loosened from its pan; this is done by a jet of air directed down one side of the loaf. Next, loaves must be removed from their pans. This was a hot chore that no one wanted in the days of baking by hand. In the... bakery, it's done via machine by a depanner that clamps onto 20 pans at a time and tips them over, dropping the loaves onto a traveling belt.  2, record 8, English, - depanner

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A staple food made by mixing flour and water or other liquid(often with yeast or other leavening agent) to form a dough which is then cooked, usually by baking.  2, record 9, English, - bread

Record number: 9, Textual support number: 1 PHR

loaf of bread  3, record 9, English, - bread

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Aliment fait de farine, d'eau, de sel et de levain, pétri, fermenté et cuit au four [...]  2, record 9, French, - pain

Record 9,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

An apprentice baker is a person who works directly under an experienced baker in order to learn the trade. The responsibilities of the apprentice often include mixing ingredients, preparing fruits or vegetables for use in baked goods and, in some cases, baking some of the goods.  3, record 13, English, - apprentice%20baker

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

Baker Helper. Assists [the] baker by performing any combination of [the] following duties in [the] bread-baking department : Carries and distributes supplies, such as flour, shortening, and baking pans...  1, record 14, English, - baker%20helper

Record 14,  Textual support,  French

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A dish traditional in Mexico and elsewhere in Latin America, typically consisting of masa dough containing a filling of meat, vegetables, or other ingredients, cooked by steaming or baking in a wrapping of maize husks or plantain leaves.  3, record 15, English, - tamal

Record number: 15, Textual support number: 1 OBS

This concept appeared in English first as "tamal," before becoming "tamale," both spellings construed as singular forms of the Mexican Spanish.  4, record 15, English, - tamal

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Mets originaire d'Amérique latine, à base de semoule de maïs, servi dans des feuilles de maïs ou de bananier.  1, record 15, French, - tamal

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Alimento que consiste principalmente en una masa de maíz y manteca, de forma rectangular, con bordes redondeados y relativamente aplanada, cocida al vapor y envuelta en una hoja de maíz o de plátano [...]  1, record 15, Spanish, - tamal

Record number: 15, Textual support number: 1 PHR

tamal de dulce, tamal verde  2, record 15, Spanish, - tamal

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

The Saskatoon Farmers’ year-round market connects Saskatoon residents and visitors with the producers of high quality [and] local agricultural products, baking, prepared foods, crafts, and diverse goods. The Saskatoon Farmers’ Market is a member-owned, non-profit cooperative.  1, record 16, English, - Saskatoon%20Farmers%26rsquo%3B%20Markets

Record 16,  Textual support,  French

Record 16,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 CONT

In parts of Ireland and in Scotland, a preference for "crumby" bread, typified by a minimum of crust surface, still exists. This effect is achieved by placing the prepared dough pieces in a cool oven, thus reducing proofing time since maximum expansion takes place within the oven during baking. Scottish batch bread is one example of a crumby type of bread.  2, record 20, English, - crumby%20bread

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 CONT

Dans certaines parties de l'Irlande et en Écosse, il subsiste une préférence pour le pain de mie, caractérisé par un minimum de surface croûtée. On obtient ce résultat en plaçant les pâtons préparés dans un four frais, ce qui permet de réduire la durée de l'apprêt, étant donné que l'expansion maximale a lieu au four pendant la cuisson. Le pain de "fournée" écossais est un exemple du type de pain de mie.  2, record 20, French, - pain%20de%20mie

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 CONT

Food manufacturing is more involved than food processing, as the resulting foods are distinct from their raw ingredients. Thus, blending, mixing and baking are common activities in a food manufacturing environment.  2, record 21, English, - food%20manufacturing

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 CONT

La fabrication des produits alimentaires utilise des matières premières végétales, animales ou minérales qui subissent des transformations grâce à des moyens physiques (mécaniques comme les broyages ou les mélanges, la chaleur, le froid ...), physico-chimiques (modification de l'activité de l'eau par le salage ou le sucrage, modification du pH par l'acidification ...), biochimiques (enzymes, stabilisants divers, antioxydants ...) ou encore microbiens.  3, record 21, French, - fabrication%20de%20produits%20alimentaires

Record 21,  Textual support,  Spanish

Record number: 21, Textual support number: 1 OBS

Término utilizado para los fines del Codex Alimentarius.  1, record 21, Spanish, - cadena%20de%20elaboraci%C3%B3n%20de%20alimentos

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

The Indian-meal moth has a wing-spread of about 2 centimetres. The forewings are creamy white next to the body, and have a reddish-brown colour with a coppery lustre on the outer two-thirds. The female moth lays about 200 eggs, either singly or in groups, on food material. The larvae are dirty white in colour, often with a greenish or pinkish tint. The newly hatched larvae are almost never seen because of their small size and the fact that they burrow as far as two metres into the grain mass. They normally remain in the grain until they have completed their larval growth. When fully grown they are about 1.2 centimetres long. In summer their life cycle is about six weeks.  1, record 22, English, - indian%2Dmeal%20moth

Record number: 22, Textual support number: 2 CONT

The Indian-meal moth is cosmopolitan in distribution, feeding on stored grain as well as nuts, dried fruits and packaged cereals. The principal damage caused to wheat is to the germ : a single larva may destroy the germ of approximately 50 kernels in completing its development. Degermed kernels reduce the grade and produce flour inferior in baking quality.  1, record 22, English, - indian%2Dmeal%20moth

Record number: 22, Textual support number: 1 OBS

indian-meal moth; indian meal moth; Plodia interpunctella: terms used at the Canadian Grain Commission.  4, record 22, English, - indian%2Dmeal%20moth

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

La pyrale indienne de la farine est un insecte cosmopolite qui se nourrit du grain entreposé ainsi que de noix, de fruits secs et de céréales en boîte. Elle s'attaque principalement au germe du grain de blé; en effet, une seule chenille peut détruire le germe d'environ cinquante grains au cours de son développement. La présence de grains dégermés diminue la qualité des céréales ainsi que la valeur boulangère de la farine.  2, record 22, French, - pyrale%20indienne%20de%20la%20farine

Record number: 22, Textual support number: 1 OBS

Les ailes de la pyrale indienne de la farine ont une envergure d'environ 2 cm. Les ailes antérieures sont, à la base, d'un blanc crème et, sur les deux tiers restants, d'un brun roux aux reflets cuivrés. La femelle pond environ deux cents œufs, qu'elle expulse isolément ou en groupe sur ce qui lui sert de nourriture. La chenille est de couleur blanc jaunâtre, souvent teintée de verdâtre ou de rosâtre. Il est difficile de déceler la présence de la chenille nouvellement éclose parce qu'elle est très petite et qu'elle pénètre jusqu'à 2 m de profondeur dans la masse des grains. Elle y demeure habituellement jusqu'à la nymphose. Elle mesure à ce moment environ 1,2 cm. En été, le cycle évolutif demande environ six semaines.  2, record 22, French, - pyrale%20indienne%20de%20la%20farine

Record number: 22, Textual support number: 2 OBS

pyrale indienne de la farine : terme en usage à la Commission canadienne des grains.  3, record 22, French, - pyrale%20indienne%20de%20la%20farine

Record 22,  Textual support,  Spanish

Record number: 22, Textual support number: 1 DEF

Insecto lepidóptero originario de Europa que [...] ataca a los alimentos almacenados y se puede encontrar sobre todo en frutos secos como nueces o almendras, aunque también se alimenta de chocolate y a veces de cereales.  1, record 22, Spanish, - palomilla%20bandeada

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 CONT

Per capita, egg consumption rose slightly to 258. 3, due to increased demand in the breaking egg market for commercial baking, confections, and the fast food industry.  1, record 23, English, - breaking%20egg%20market

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

œufs de casserie : Œufs vendus aux usines de transformation.  2, record 23, French, - march%C3%A9%20des%20%26oelig%3Bufs%20de%20casserie

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 OBS

pound cake : A yellow cake with a dense texture and rich flavor that is traditionally made with one pound each of flour, butter, sugar, and eggs. Throughout the years many variations of pound cake recipes have been developed, such as the addition of leavening(baking powder or baking soda) and numerous flavorings, such as coconut, nuts, raisins and dried fruit. Pound cakes are often considered to be classified as quick breads or tea cakes.  2, record 24, English, - cherry%20pound%20cake

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 OBS

quatre-quarts : c'est un classique dans la pâtisserie française, un gâteau riche au goût de vrai beurre. Ici pas de substitut. Le Quatre-quarts, comme son nom l'indique, est composé de 4 ingrédients de base ayant un poids identique ce qui donne, mathématiquement, 4 X ¼. [beurre, farine, sucre, œufs].  2, record 24, French, - quatre%2Dquarts%20aux%20cerises

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 CONT

Cut circles out of bread slices... bake bread circles on a baking sheet... until golden... spread a heaping teaspoon of mushroom mixture on top of each toast round... sprinkle 3 tablespoons cheese over crostini, dividing evenly. Decorate with olive halves, pepper strips... bake until tops are light brown... serve hot.  2, record 25, English, - crostini

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

canapé : Tranche de pain sur laquelle on dresse certains mets. Canapé au saumon. Œufs sur canapés.  2, record 25, French, - crostini

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 DEF

... basically a mixture of starch and leavening... that can only be used in baking.  2, record 26, English, - egg%20replacer

Record number: 26, Textual support number: 1 OBS

Egg replacer ... can’t be scrambled; it won’t make a meringue; and it won’t have the same effect as eggs in a sauce or custard.  2, record 26, English, - egg%20replacer

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 CONT

Pour les végétaliens et pour toutes les personnes dont le régime alimentaire exclut les œufs, vous trouverez dans ce substitut d'œuf une aide à la cuisine tout à fait remarquable.  1, record 26, French, - substitut%20d%27%26oelig%3Buf

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen.  1, record 27, English, - egg%20wash

Record number: 27, Textual support number: 2 DEF

Beaten eggs or a misture of eggs and milk used for glaxing, before baking, powder-aerated and fermented buns, scones, etc.  2, record 27, English, - egg%20wash

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 CONT

La dorure pour les brioches se fait à l'œuf entier.  2, record 27, French, - dorure%20%C3%A0%20l%27%26oelig%3Buf

Record number: 27, Textual support number: 1 OBS

DORER : Badigeonner une pâte au pinceau avec de l'oeuf battu, éventuellement délayé avec un peu d'eau ou de lait : cette «dorure» permet d'obtenir, après cuisson, une croûte brillante. On dore à l'oeuf entier ou au jaune uniquement les feuilletages, les tourtes et pies, la brioche, la pâte à chou, les pâtés en croûte; on dore à l'oeuf et au caramel, au lait sucré ou à l'eau miellée les biscuits, petits-fours et gâteaux secs.  3, record 27, French, - dorure%20%C3%A0%20l%27%26oelig%3Buf

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

A coating which requires heat for curing and the development of desired properties.  2, record 28, English, - baking%20finish

Record number: 28, Textual support number: 1 OBS

baking finish : term officially approved by the Lexicon Project Committee(New Brunswick).  3, record 28, English, - baking%20finish

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

Revêtement qui requiert de la chaleur pour le processus de durcissement et le développement des propriétés désirées.  2, record 28, French, - finition%20au%20four

Record number: 28, Textual support number: 1 OBS

finition au four : terme uniformisé par le Comité du projet de lexiques (Nouveau-Brunswick).  3, record 28, French, - finition%20au%20four

Record 28,  Textual support,  Spanish

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 CONT

Induction baking. Heating by induction is another approach to direct heating of the substrate. It is a common misconception that the substrate must be magnetic to be a candidate for induction heating.  2, record 29, English, - induction%20baking

Record number: 29, Textual support number: 1 OBS

induction baking : term officially approved by the Lexicon Project Committee(New Brunswick).  3, record 29, English, - induction%20baking

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 OBS

cuisson par induction : terme uniformisé par le Comité du projet de lexiques (Nouveau-Brunswick).  2, record 29, French, - cuisson%20par%20induction

Record 29,  Textual support,  Spanish

Record 30,  Textual support,  English

Record number: 30, Textual support number: 1 CONT

The baking oven occupies a position of prime importance among bakery equipment as it performs the vital function of converting the unpalatable raw dough or batter into bread or cake through the medium of heat.  2, record 30, English, - baker%26rsquo%3Bs%20oven

Record 30,  Textual support,  French

Record number: 30, Textual support number: 1 CONT

Le four de boulanger consiste, pour les modèles les plus anciens, en une construction massive de maçonnerie, et se chauffe au bois. [...] À ce modèle primitif [...] ont succédé des modèles nombreux de fours chauffés à la houille, au gaz, au gas-oil ou électriquement.  3, record 30, French, - four%20de%20boulanger

Record 30,  Textual support,  Spanish

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 CONT

There are two different commercial wheat debranning systems, the Tkac (1992) procedure and the ’PeriTec’ process, marketed by Satake Corporation (McGee 1995). In both processes the wheat bran layers are removed by successive passages through modified rice polishers. A short conditioning period (3 to 5 min) is used to ensure that water penetrates into the outer regions only of the seed coat. Abrasion is used first in the Satake process, followed by friction, as in rice polishing. In the Tkac system the outer layers are removed first by friction passages followed by abrasion passages.  4, record 31, English, - debranning%20of%20wheat

Record number: 31, Textual support number: 2 CONT

Research has shown that debranning prior to milling leads to improved baking quality and nutritional value, eradication of microbial contamination and the potential for creating value-added products.  5, record 31, English, - debranning%20of%20wheat

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 CONT

Les récents progrès techniques réalisés dans la mouture du blé dur et la transformation des pâtes comme l'extraction du son du blé, un procédé visant la granulation plus fine des semoules pour les pressoirs à pâtes à haute capacité, et l'acceptation générale des séchoirs à pâtes à température élevée, influent considérablement sur l'importance relative des facteurs de classement sur l'aptitude technologique du blé.  2, record 31, French, - extraction%20du%20son%20du%20bl%C3%A9

Record 31,  Textual support,  Spanish

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 CONT

Yellow potatoes have skins and flesh that ranges from pale yellow to golden yellow. Their flesh has a buttery flavor and they are used for baking, boiling, roasting, and mashing. Some yellow potato varieties are Bintje, Charlotte, Yellow Finn, and Yukon Gold. It is a type of potato that will typically not develop a brown tone when cut as quickly as some varieties.  1, record 32, English, - yellow%20potato

Record number: 32, Textual support number: 1 OBS

The color of yellow-fleshed potatoes is imparted by carotenoids.  2, record 32, English, - yellow%20potato

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 CONT

Divina. [...] Dotée d'une peau lisse et claire, d'une chair jaune savoureuse, d'excellentes aptitudes d'entreposage et d'une coloration rose sur les germes, cette variété fait une solide concurrence à la Yukon Gold, la pomme de terre à chair jaune de référence.  2, record 32, French, - pomme%20de%20terre%20%C3%A0%20chair%20jaune

Record number: 32, Textual support number: 1 OBS

pomme de terre à chair jaune : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 32, French, - pomme%20de%20terre%20%C3%A0%20chair%20jaune

Record 32,  Textual support,  Spanish

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 CONT

The starting point of any breeding program is the parent material. Since the breeder cannot as yet create or modify genes to suit his requirements(this may be possible in the future by a technique called genetic engineering) he must choose parents already endowed with the genes for the qualities he wants in the new varieties. Because the new variety must be adapted into growing conditions of Western Canada, and above all, must possess milling and baking qualities characteristic of wheat grown in that area, one of the parents will usually be a typical Canadian variety. The other will be the carrier of the gene the plant breeder wishes to introduce into the Canadian variety, for example, a gene for resistance to a particular strain of stem rust.  1, record 33, English, - parent%20material

Record number: 33, Textual support number: 1 OBS

parent material: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  2, record 33, English, - parent%20material

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 CONT

Les lignées parentales sont au point de départ de toute sélection. Comme le généticien ne peut pas encore créer ou modifier les gènes selon ses besoins (ce qui sera peut-être réalisable une fois certains travaux en cours terminés), il doit choisir des souches possédant des gènes liés aux qualités qu'on désire retrouver dans les nouvelles variétés. Puisque la nouvelle variété doit être adaptée aux conditions de croissance de l'ouest du Canada et, plus encore, posséder les valeurs meunières et boulangères qui caractérisent le blé cultivé dans cette région, l'une des souches devra être une variété canadienne typique. L'autre sera porteuse du gène que le sélectionneur désire introduire dans la variété canadienne, par exemple un gène de résistance à une certaine race de rouille noire.  1, record 33, French, - lign%C3%A9e%20parentale

Record number: 33, Textual support number: 1 OBS

matériel parental : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 33, French, - lign%C3%A9e%20parentale

Record 33,  Textual support,  Spanish

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 CONT

But the real world bears little resemblance to a game where it is impossible to increase one's market power, and therefore there is no reason to try. It is just as rational to pursue ways to increase one's power [vis-à-vis] others in real market economies as it is to search for ways to increase the size or quality of the economic pie or reduce the time or discomfort of baking it.  1, record 34, English, - increase%20one%26rsquo%3Bs%20market%20power

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 CONT

Cet accord stratégique vise à étendre les gammes d'appareils de buanderie que possède Maytag et à renforcer sa position sur le marché, tant aux États-Unis qu'à l'échelle internationale.  2, record 34, French, - renforcer%20sa%20position%20sur%20le%20march%C3%A9

Record number: 34, Textual support number: 1 OBS

renforcer sa position sur le marché : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 34, French, - renforcer%20sa%20position%20sur%20le%20march%C3%A9

Record 34,  Textual support,  Spanish

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 CONT

[Baking] is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods, "and are sold at a bakery. A person who prepares baked goods as a profession is called a baker.  5, record 35, English, - baked%20good

Record number: 35, Textual support number: 1 OBS

baked good: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  6, record 35, English, - baked%20good

Record 35,  Textual support,  French

Record number: 35, Textual support number: 1 OBS

Les boulangers-pâtissiers font des pains, des petits pains, des muffins, des tartes, des pâtisseries, des gâteaux et des biscuits [...]  2, record 35, French, - produit%20de%20boulangerie%2Dp%C3%A2tisserie

Record 35,  Textual support,  Spanish

Record 36,  Textual support,  English

Record number: 36, Textual support number: 1 CONT

Final proofing. In this stage, the dough continues to ferment and "proves" that it is still alive as it grows to its final size in preparation for baking. This can take place in a proof box(a warm, humid cabinet) or at room temperature.  3, record 36, English, - final%20proof

Record number: 36, Textual support number: 2 CONT

The object of final proof... is to allow the loaf to expand before baking.  6, record 36, English, - final%20proof

Record 36,  Textual support,  French

Record number: 36, Textual support number: 1 CONT

L'apprêt est la deuxième étape de fermentation qui se situe entre la fin du façonnage et la mise au four. Cette étape est décisive au volume du pain.  5, record 36, French, - appr%C3%AAt

Record 36,  Textual support,  Spanish

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 CONT

Incidental additives are substances which may be present in finished food in trace quantities as a result of production, processing, storage or packaging. For example, an incidental additive could be a substance present in food because of migration or transfer from the package or processing equipment.  6, record 37, English, - incidental%20additive

Record number: 37, Textual support number: 1 OBS

Examples of incidental additives are chemical spray residues not completely removed from crops during processing, antibiotics administered to animals in feeds, and lubricants for food-processing machinery, baking pans, and confectioners’ slabs.  7, record 37, English, - incidental%20additive

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 CONT

Additifs indirects ou de fabrication. Ce sont des additifs techniques qui facilitent la fabrication des aliments. Certains sont transitoires, tels les solvants qui sont éliminés en cours de fabrication, d'autres restent dans le produit fini.  1, record 37, French, - additif%20indirect

Record number: 37, Textual support number: 1 OBS

Les additifs indirects comprennent les agents de démoulage, les produits de processus de fabrication (emploi d'ultra-sons, de rayonnements), les résidus des insecticides, fongicides et herbicides, ainsi que les antibiotiques administrés aux animaux.  2, record 37, French, - additif%20indirect

Record 37,  Textual support,  Spanish

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 CONT

The baking and milling industry commonly express their results in Brabender units. One Brabender unit is one meter-gram torque. The Brabender instruments can be calibrated with weights if needed.  4, record 38, English, - Brabender%20unit

Record number: 38, Textual support number: 1 OBS

A unit of measure of the dough performance of wheat.  5, record 38, English, - Brabender%20unit

Record 38,  Textual support,  French

Record number: 38, Textual support number: 1 CONT

Depuis 2008, on utilise l’appareil Extensograph [...] de marque Brabender pour produire des extensogrammes. L’appareil est réglé par le fabricant de façon à ce que 400 unités Brabender correspondent à une charge de 500 grammes. [...] la pâte n'est pas étirée après 90 minutes [...] La longueur est exprimée en centimètres, la hauteur en unités Brabender, et la superficie en centimètres carrés.  2, record 38, French, - unit%C3%A9%20Brabender

Record number: 38, Textual support number: 1 OBS

Unité de mesure du comportement des pâtes au farinographe.  3, record 38, French, - unit%C3%A9%20Brabender

Record 38,  Textual support,  Spanish

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 CONT

The heating in an oven of precooked frozen convenience foods packaged in thin metal containers and the baking of potatoes wrapped in aluminum foil are both well known.... Precooked frozen convenience foods such as the popular "TV dinner" and various precooked meats, fish, vegetables, and potatoes are commonly packaged in such containers.  1, record 39, English, - precooked%20frozen%20convenience%20food

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 OBS

Aliments prêts-à-servir et congelés (c.-à-d., quiche, burritos, pizza, pizza pochettes, pâtés impériaux, pâtés à la viande et aux légumes ou feuilletés, galettes de bœuf et de légumes, sandwich à déjeuner, gauffres, grillardises, produits congelés à base de pommes de terre).  1, record 39, French, - aliment%20pr%C3%AAt%2D%C3%A0%2Dservir%20congel%C3%A9

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 CONT

Dentro del mercado de platos preparados y precocinados congelados, los segmentos de verduras, pescado y pizzas refrigeradas fueron los que registraron un mayor dinamismo, incrementado su valor un 9%, hasta alcanzar los 694 millones de euros.  1, record 39, Spanish, - plato%20preparado%20y%20precocinado%20congelado

Record 40,  Textual support,  English

Record number: 40, Textual support number: 1 CONT

The continuous-mix method of bread production involves automatic and uninterrupted development of the dough in an enclosed chamber. All steps are continuous, from the weighing and metering of ingredients to the depositing of dough in pans for final proof and baking. There is no need for conventional make-up equipment such as mixers, dividers, and intermediate proofers and molders. Only very limited manpower is needed to operate the equipment.  1, record 40, English, - continuous%2Dmix%20method

Record 40,  Textual support,  French

Record number: 40, Textual support number: 1 CONT

Système Amflow. [...] ce nouveau procédé continu permet d'automatiser complètement la fabrication de pâte. Il comprend toutes les phases depuis le dosage des ingrédients, la fermentation, le développement de la pâte, le dosage en pâtons et la mise en moules automatique. Cette installation remplace ainsi, avec deux personnes pour la conduire, toute une série de machines traditionnelles (pétrins, diviseuse, armoire de préfermentation, façonneuse, emmouleuse automatique, manutention).  1, record 40, French, - proc%C3%A9d%C3%A9%20continu

Record 40,  Textual support,  Spanish

Record 41,  Textual support,  English

Record number: 41, Textual support number: 1 DEF

A form of refrigerator, cold room or cabinet which can be controlled at 38 to 40 deg. F(2 to 4 deg. C.) internally constructed to accommodate baking sheets and with arrangements therein to provide a humidity of at least 80 per cent. The retarder is used for temporary storage of buns, rolls, danish pastries, etc. that have been fabricated and are ready for final proof and baking.  1, record 41, English, - retarder

Record 41,  Textual support,  French

Record number: 41, Textual support number: 1 CONT

[...] des dépliants seront remis aux éventuels candidats qui auront à répondre à des questions portant sur les performances des équipements électriques utilisés en boulangerie, fours et chambres à fermentation froide.  1, record 41, French, - chambre%20%C3%A0%20fermentation%20froide

Record number: 41, Textual support number: 1 OBS

[des] tentatives [...] ont été réalisées pour essayer de ralentir la fermentation de l'apprêt des pâtons après la tourne et de reporter leur cuisson de 12 à 18 heures plus tard. [...] Le dispositif utilisé est une chambre froide [...]  2, record 41, French, - chambre%20%C3%A0%20fermentation%20froide

Record 41,  Textual support,  Spanish

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 DEF

That in which heat is conveyed to the baking chamber from the furnace by hermetically sealed tubes containing a small quantity of water. The tubes slope slightly downwards to the furnace so the water is always being heated and converted to steam.  1, record 42, English, - steam%20pipe%20oven

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 CONT

Parmi les fours à chauffage continu, le four à vapeur a été durant la première moitié du siècle, le plus connu et de loin le plus répandu. [...] Le chauffage est assuré par deux faisceaux de tubes horizontaux, l'un disposé au-dessous de la sole, l'autre au-dessous de la voûte, ce dernier apparent dans la chambre de cuisson. Ces tubes, [...] remplis aux deux tiers d'eau distillée, débouchent dans le foyer dont ils transportent la chaleur à l'intérieur des chambres de cuisson.  1, record 42, French, - four%20%C3%A0%20vapeur

Record 42,  Textual support,  Spanish

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 CONT

Basically, a reel oven consists of a relatively high baking chamber which houses a vertically revolving reel on which the baking trays are suspended ferris-wheel fashion between the two side members of the reel...  2, record 43, English, - reel%20oven

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 CONT

Four à balancelles. [...] C'est un four à multiples soles tournantes, mais en hauteur: les plateaux de cuisson (balancelles ou balancines) [...] sont disposés sur un genre de grande roue tournante se déplaçant dans une enceinte aérotherme [...] Les balancelles, articulées pour toujours rester horizontales, s'élèvent en tournant, puis redescendent vers le fond du four, pour finalement revenir vers l'avant, face à la porte de chargement-déchargement.  2, record 43, French, - four%20%C3%A0%20balancelles

Record 43,  Textual support,  Spanish

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 DEF

A stage in the breadmaking process where the dough piece is shaped and rolled before being placed into the baking pan.  2, record 44, English, - moulding%20stage

Record number: 44, Textual support number: 1 CONT

The final moulding stage creates a smooth surface on the dough pieces, which prevents the escape of the fermentation gases in the final proof stages and also produces a product with good eye-appeal.  1, record 44, English, - moulding%20stage

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 DEF

Étape de la panification pendant laquelle la pâte est mise en forme et roulée avant d'être placée dans les moules.  2, record 44, French, - fa%C3%A7onnage

Record 44,  Textual support,  Spanish

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 DEF

A chemical added to flour to improve the baking characteristics of dough(consistency, texture) and facilitate kneading.  3, record 45, English, - dough%20conditioning%20agent

Record number: 45, Textual support number: 1 CONT

Bleaching, maturing and dough conditioning agents. [Dough] conditioners, which modify the strength of the flour, improve the handling properties of the dough and reduce mixing time, resulting in better texture volume and grain in bakery products.  5, record 45, English, - dough%20conditioning%20agent

Record 45,  Textual support,  French

Record number: 45, Textual support number: 1 DEF

Produit chimique ajouté à la farine en vue d'améliorer les caractéristiques de la pâte (consistance, texture, etc.) et d'en faciliter le pétrissage.  1, record 45, French, - agent%20de%20conditionnement%20des%20p%C3%A2tes

Record number: 45, Textual support number: 1 CONT

Agents de blanchiment, de maturation et de conditionnement des pâtes. [Les] agents de conditionnement modifient la consistance de la farine, la rendent plus facile à manipuler et réduisent le temps nécessaire au mélange de la pâte. On obtient ainsi une amélioration dans la texture, et le volume du grain du produit.  4, record 45, French, - agent%20de%20conditionnement%20des%20p%C3%A2tes

Record 45,  Textual support,  Spanish

Record 46,  Textual support,  English

Record number: 46, Textual support number: 1 DEF

Substance that absorbs moisture and [is] used to maintain the water content of materials like tobacco, glue, inks, baking products... E. g. glucose syrup, invert sugar, honey, dried whey, glycerol, sorbitol. [Humectants] allow the addition of sugar without [the addition of] more water and so prevent the growth of moulds.  1, record 46, English, - humectant

Record 46,  Textual support,  French

Record number: 46, Textual support number: 1 DEF

Substance qui empêche le déssèchement des denrées alimentaires en compensant les effets d'une faible humidité atmosphérique ou qui favorise la dissolution d'une poudre en milieu aqueux.  5, record 46, French, - humidifiant

Record number: 46, Textual support number: 1 CONT

Le rôle des humidifiants dans certains aliments, comme la noix de coco râpée et les guimauves, est de prévenir le dessèchement du produit en maintenant l'humidité à un taux souhaitable. [Le] glycérol [est utilisé dans les] enveloppes de saucisson [et le] sorbitol [dans la] noix de coco râpée, [les] guimauves.  6, record 46, French, - humidifiant

Record 46,  Textual support,  Spanish

Record 47,  Textual support,  English

Record number: 47, Textual support number: 1 OBS

Ultra high vacuum requires baking the chamber to remove trace gases, and other special procedures. British and German standards define ultra high vacuum as pressures below 10⁻⁶ Pa.  2, record 47, English, - ultra%2Dhigh%20vacuum%20evaporation%20plant

Record 47,  Textual support,  French

Record number: 47, Textual support number: 1 OBS

ultravide : Son domaine s’étend sur un niveau de pression de 10⁻⁵ à 10⁻⁸ Pa. Ce domaine, réservé il y a quelques années aux scientifiques (accélérateurs de particules), entre de plus en plus dans certaines applications industrielles : fabrication de tubes électroniques (tubes à rayons X, tubes images), simulation spatiale et produits pour satellite, etc.  2, record 47, French, - installation%20d%27%C3%A9vaporation%20sous%20ultra%2Dvide

Record 47,  Textual support,  Spanish

Record 48,  Textual support,  English

Record number: 48, Textual support number: 1 CONT

Medjool dates and honey dates sold in the produce department are soft and easier to chop than baking dates packed in blocks, but you will have to pit them.  2, record 48, English, - honey%20date

Record 48,  Textual support,  French

Record number: 48, Textual support number: 1 CONT

Les dattes Medjool et les dattes au miel vendues dans le [rayon] des fruits et légumes sont molles et plus faciles à hacher que les dattes emballées en paquet, mais il faut les dénoyauter.  2, record 48, French, - datte%20au%20miel

Record 48,  Textual support,  Spanish

Record 49,  Textual support,  English

Record number: 49, Textual support number: 1 DEF

A golden brown crust, usually of breadcrumbs and grated cheese, that is sprinkled on top of dish before baking.  1, record 49, English, - gratin

Record 49,  Textual support,  French

Record number: 49, Textual support number: 1 DEF

Croûte dorée qui se forme à la surface d'un mets sous l'action de la chaleur, le plus souvent à la présence d'une couche de fromage râpé, de chapelure ou de panure.  1, record 49, French, - gratin

Record number: 49, Textual support number: 1 OBS

Servi directement dans son plat de cuisson, le gratin est souvent un plat familial, à base de viande de desserte hachée, de pâtes, de volaille [...]  1, record 49, French, - gratin

Record 49,  Textual support,  Spanish

Record number: 49, Textual support number: 1 DEF

Capa que se forma en el alimento después de aplicarle la técnica de gratinar, [permitiendo] que los aromas y sabores se mantengan mucho mejor en la pieza, además al formarse esta capa cambia la textura del alimento [a] crujiente [con] un característico color dorado.  1, record 49, Spanish, - grat%C3%ADn

Record 50,  Textual support,  English

Record number: 50, Textual support number: 1 CONT

When an airtight metallic structure must be coated without a baking process, films formed by coalescence, and epoxies and urethanes formed by catalysed polymerization can be used.  1, record 50, English, - airtight%20metallic%20structure

Record 50,  Textual support,  French

Record number: 50, Textual support number: 1 CONT

Lorsqu’une structure métallique hermétique doit être revêtue sans procédé de cuisson, on peut utiliser les feuils formés par coalescence, ainsi que les feuils de résines époxydiques et d’uréthanes obtenus par polymérisation catalysée.  1, record 50, French, - sructure%20m%C3%A9tallique%20herm%C3%A9tique

Record 50,  Textual support,  Spanish

Record 51,  Textual support,  English

Record number: 51, Textual support number: 1 CONT

Coarse granulated sugar is used to make hard candy and other products requiring hardness and delicate color, high quality fondant creams and for dusting cakes before baking.  1, record 51, English, - coarse%20granulated%20sugar

Record 51,  Textual support,  French

Record number: 51, Textual support number: 1 CONT

Sucre cristallisé gros utilisé pour la confection de bonbons durs et autres produits nécessitant de la dureté et des teintes douces pour fondants de qualité supérieure.  1, record 51, French, - sucre%20cristallis%C3%A9%20gros

Record 51,  Textual support,  Spanish

Record 52,  Textual support,  English

Record number: 52, Textual support number: 1 DEF

An inactive yeast and dietary food supplement with a distinct, pleasant aroma and delicious cheesy taste.  2, record 52, English, - nutritional%20yeast

Record number: 52, Textual support number: 1 OBS

Nutritional yeast is different from baking yeast and has no fermenting power.  2, record 52, English, - nutritional%20yeast

Record 52,  Textual support,  French

Record 52,  Textual support,  Spanish

Record 53,  Textual support,  English

Record number: 53, Textual support number: 1 CONT

Unsweetened or bitter chocolate is chocolate without any type of sweetener added. Bitter chocolate is also the base for all other chocolate products, since it is chocolate in its pure and unadulterated form. As most people who have tried to nibble on a piece of baking chocolate know, bitter chocolate is indeed bitter, and highly unpalatable.  1, record 53, English, - bitter%20chocolate

Record number: 53, Textual support number: 1 OBS

Dark chocolate without milk as an additive is also called plain chocolate.  4, record 53, English, - bitter%20chocolate

Record number: 53, Textual support number: 2 OBS

It contains not less than 50% cacao fat.  5, record 53, English, - bitter%20chocolate

Record 53,  Textual support,  French

Record number: 53, Textual support number: 1 DEF

Chocolat dont les teneurs en cacao sec dégraissé et en matière sèche totale de cacao sont inférieures aux teneurs minimales imposées pour la denrée «chocolat». Appellations courantes : chocolat ordinaire, chocolat à cuire.  4, record 53, French, - chocolat%20amer

Record number: 53, Textual support number: 1 CONT

Le chocolat noir est un chocolat qui contient entre 43 % et 100 % de cacao et de beurre de cacao, le reste étant constitué principalement de sucre.  3, record 53, French, - chocolat%20amer

Record 53,  Textual support,  Spanish

Record 54,  Textual support,  English

Record number: 54, Textual support number: 1 DEF

A flat sheet of paperlike material made from cellulose nitrate, a nitric acid ester of cellulose. Cellulose nitrate binds DNA strongly and can be permanently fixed by baking at 80°C.  1, record 54, English, - nitrocellulose%20filter

Record 54,  Textual support,  French

Record number: 54, Textual support number: 1 DEF

Feuille, composée de nitrate de cellulose, utilisée pour effectuer des analyses de polynucléotides. On s'en sert notamment de support d'hybridation moléculaire pour les southern ou northern blots, les molécules d'ADN s'y fixant fortement.  3, record 54, French, - filtre%20de%20nitrocellulose

Record 54,  Textual support,  Spanish

Record 55,  Textual support,  English

Record number: 55, Textual support number: 1 DEF

A white, hard crystalline mass or white powder with a sweet taste used in infant foods, margarine, butter, baking and confectionery.  10, record 55, English, - lactose

Record number: 55, Textual support number: 1 CONT

The lactose of commerce is alpha-hydrate. It is formed whenever crystallization takes place at a moderate rate from aqueous lactose solutions below 93.5°C. All other forms of lactose in the presence of a small amount of water change to alpha-hydrate below 93.5°C, so it is the form normally encountered and the one most easily produced. Its crystals are hard and not very soluble.  11, record 55, English, - lactose

Record number: 55, Textual support number: 1 OBS

β-D-galactopyranosyl-(1[right arrow]4)-β-D-glucopyranose: See the observations for "D" and "[right arrow];" form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  3, record 55, English, - lactose

Record number: 55, Textual support number: 2 OBS

beta-D-Galp-(1[right arrow]4)-beta-D-Glup: See the observations for "D" and "[right arrow];" the small letter "p" at the end of the words "Galp" and "Glup" is italicized; form recommended by the IUPAC.  3, record 55, English, - lactose

Record number: 55, Textual support number: 3 OBS

Lac: This abbreviation is used only in the nomenclature of carbohydrates.  3, record 55, English, - lactose

Record number: 55, Textual support number: 4 OBS

alpha: This word must be replaced by the corresponding greek letter or italicized.  3, record 55, English, - lactose

Record number: 55, Textual support number: 5 OBS

β-D-lactose: The term "β-lactose" is better.  3, record 55, English, - lactose

Record number: 55, Textual support number: 6 OBS

D-lactose; D-(+)-lactose; (+)-β-D-lactose: Not recommended by the IUPAC.  3, record 55, English, - lactose

Record number: 55, Textual support number: 7 OBS

[right arrow]: This mention, along with the brackets which surround it, must be replaced by a right arrow.  12, record 55, English, - lactose

Record number: 55, Textual support number: 8 OBS

D: This letter is a small capital.  3, record 55, English, - lactose

Record number: 55, Textual support number: 9 OBS

Chemical formula: C₁₂H₂₂O₁₁  12, record 55, English, - lactose