TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, 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 1, English, - breaking%20egg%20market

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

œufs de casserie : Œufs vendus aux usines de transformation.  2, record 1, French, - march%C3%A9%20des%20%26oelig%3Bufs%20de%20casserie

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, 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 2, English, - Brabender%20unit

Record number: 2, Textual support number: 1 OBS

A unit of measure of the dough performance of wheat.  5, record 2, English, - Brabender%20unit

Record 2,  Textual support,  French

Record number: 2, 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 2, French, - unit%C3%A9%20Brabender

Record number: 2, Textual support number: 1 OBS

Unité de mesure du comportement des pâtes au farinographe.  3, record 2, French, - unit%C3%A9%20Brabender

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A chemical compound which appears under the form of a white powder or of crystals, with a light-saline taste and which is used in the food industry as a water softener, a baking powder, a preservative and also in medicine, in ceramics and to prevent timber mold.  4, record 3, English, - sodium%20hydrogencarbonate

Record number: 3, Textual support number: 1 OBS

sodium hydrogencarbonate: form recommended by the IUPAC (International Union of Pure and Applied Chemistry).  1, record 3, English, - sodium%20hydrogencarbonate

Record number: 3, Textual support number: 2 OBS

Also known under the following commercial designations: Col-Evac; Jusonin; Soda Mint.  4, record 3, English, - sodium%20hydrogencarbonate

Record number: 3, Textual support number: 3 OBS

Chemical formula: NaHCO₃ or CHNaO₃  4, record 3, English, - sodium%20hydrogencarbonate

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Sel disodique de l'acide carbonique [, se trouvant] dans le commerce sous forme d'une poudre cristalline blanche, d'une saveur alcaline et légèrement salée [que] l'eau bouillante dissocie et transforme en carbonate neutre.  4, record 3, French, - hydrog%C3%A9nocarbonate%20de%20sodium

Record number: 3, Textual support number: 1 CONT

Le bicarbonate de soude est employé en cuisine pour rendre plus douce l'eau dans laquelle on fait cuire certaines légumineuses.  4, record 3, French, - hydrog%C3%A9nocarbonate%20de%20sodium

Record number: 3, Textual support number: 1 OBS

hydrogénocarbonate de sodium : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée).  5, record 3, French, - hydrog%C3%A9nocarbonate%20de%20sodium

Record number: 3, Textual support number: 2 OBS

bicarbonate de soude : terme uniformisé par le Groupe de travail de terminologie du Génie.  6, record 3, French, - hydrog%C3%A9nocarbonate%20de%20sodium

Record number: 3, Textual support number: 3 OBS

Formule chimique : NaHCO₃ ou CHNaO₃  7, record 3, French, - hydrog%C3%A9nocarbonate%20de%20sodium

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

Fórmula química: NaHCO₃ o CHNaO₃  2, record 3, Spanish, - bicarbonato%20de%20sodio

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

refers not to the baking quality of the flour the wheat will produce but to its milling value.(Callaghan and Millington, The Wheat Industry in Australia, Angus and Robertson, London, 1956, p. 349)  1, record 4, English, - fair%20average%20quality

Record number: 4, Textual support number: 2 OBS

This grain-marketing term is used by some countries to describe the current year’s grain quality, on the basis of an average sample.  3, record 4, English, - fair%20average%20quality

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

(Prix agricoles, Office statistique des communautés européennes, 1971, numéro 5, mai, page 65). (Accord international sur le blé, 1962, article 2). L'équivalent en France est qualité loyale et marchande (blé loyal et marchand ROBER 4-161).  1, record 4, French, - qualit%C3%A9%20marchande%20moyenne

Record number: 4, Textual support number: 2 OBS

Qualité marchande moyenne : Cette expression, propre au domaine de commercialisation du grain est utilisée par certains pays pour décrire la qualité du grain de la campagne courante, en se basant sur un échantillon moyen.  4, record 4, French, - qualit%C3%A9%20marchande%20moyenne

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 5, English, - circular%20blade

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 5, French, - lame%20circulaire

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 6, English, - continuous%20band%20blade

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 6, French, - ruban%20tranchant%20continu

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Desiccated coconut is a pure natural product which retains the natural flavour of the fresh coconut. It is dried under very hygenic conditions and graded as coarse, medium and fine. Desiccated coconut is widely used in the confectionery and baking industry and is also used in the cosmetic industry.  2, record 7, English, - desiccated%20coconut

Record 7,  Textual support,  French

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Dried figs are the only known fruit that is allowed to fully ripen and semi-dry on the tree, and then fall to the ground in orchards... Only deliveries of California figs which meet the stringent standards for natural condition figs may be accepted for further processing.... Although industrial varieties are not sized,... previously inspected figs are then reinspected, sorted, and if in compliance with stringent industry standards, they are ground into fig paste to be used as a baking ingredient or the filling for the famous fig cookies.  1, record 8, English, - fig%20paste

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The Canadian baking industry consists of companies that manufacture bread, cakes, pastries and similar perishable bakery products.  2, record 9, English, - baking%20industry

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Comprend la biscuiterie, la biscotterie et la boulangerie.  3, record 9, French, - industrie%20de%20la%20boulangerie%2Dp%C3%A2tisserie

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Novamul(R) has been widely accepted by the baking industry for extending the shelf life of traditional baked goods. It is a unique enzyme that preserves the crumb freshness and extends the shelf life of fresh bread without compromising the quality. The ability to now hold inventory for a longer period of time has resulted in fewer stale returns and reduced production and distribution costs. Today Novamul-patented for baked goods by Novozymes-has attained an undisputed status as the premier fresh-keeping enzyme.  1, record 10, English, - Novamul

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

L'entreprise danoise Novo Nordisk a soumis deux requêtes en juillet 1996 pour deux amylases (enzymes) distinctes. La première porte le nom de Novamyl; elle permet de prolonger la conservation du pain. La seconde, commercialisée sous le nom de Termamyl, contribue à augmenter la conversion d'amidon en sirop de glucose (sirop de sucre).  2, record 10, French, - Novamyl

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 OBS

The Baking Association of Canada is the national trade association representing Canada's $3. 2 billion baking industry. BAC' s members include retail, in-store and wholesale baking companies along with the allied trades.  1, record 11, English, - Baking%20Association%20of%20Canada

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A fat-like substance used in the baking industry because of its ability to improve the handling of dough.  1, record 12, English, - lactylic%20stearate

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

Substance adipeuse utilisée en boulangerie pour son aptitude à rendre la pâte plus maniable.  1, record 12, French, - st%C3%A9arate%20lactylique

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Today more and more bread is being consumed in Japan and an extremely modern and sophisticated baking industry has evolved.... The most popular bread form is a large sandwich or pullman shape which, after baking and slicing, is often sold in packets of eight slices rather ant an entire loaf.  1, record 13, English, - pullman%20shape

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 CONT

De nos jours, on consomme de plus en plus de pain au Japon, et une industrie boulangère extrêmement moderne et complexe y a vu le jour. [...] Le pain le plus populaire est un gros pain à sandwichs ou un gros pain en moule fermé qui, après avoir été cuit et tranché, se vend souvent en paquets de huit tranches plutôt qu'en entier.  1, record 13, French, - gros%20pain%20en%20moule%20ferm%C3%A9

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

In many countries, bread is ready for distribution to consumers when it leaves the oven. In others, particularly the United States and Canada, much of the bread is wrapped, some is sliced and wrapped. Although slicing and wrapping are not normally considered part of breadmaking technology, they deserve special attention because the quality of the baked bread could be ruined by improper slicing or wrapping. Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 14, English, - slicing

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Dans plusieurs pays, le pain est prêt à être vendu à la sortie du four. Ailleurs, en particulier aux Etats-Unis et au Canada, une grande partie du pain est enveloppée, et une autre partie tranchée et enveloppée. Bien que ces deux opérations ne soient pas comprises dans le processus de panification, elles méritent d'être effectuées avec soin, toute négligence risquant d'affecter défavorablement la qualité du produit. L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 14, French, - tranchage

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Three types of commercial slicers are available for the baking industry : slicers using circular blades, slicers using straight blades, and slicers with continuous band blades. Most white pan bread is sliced on machines using continuous blades.  1, record 15, English, - straight%20blade

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

L'industrie de la boulangerie utilise couramment trois types de machine à trancher : à lames circulaires, à lames droites et à ruban tranchant continu. La plupart des pains blancs moulés sont tranchés par des machines à lames continues.  1, record 15, French, - lame%20droite

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

Heating to low temperatures before or after electroplating or autocatalytic plating process steps to reduce residual stresses or to remove gases causing embrittlement effects.  1, record 16, English, - baking

Record number: 16, Textual support number: 1 OBS

The terms baking(in USA) and stoving(in UK) are also used in the paint industry, but the purpose of the treatment is different.  1, record 16, English, - baking

Record number: 16, Textual support number: 2 OBS

Terms and definition standardized by ISO.  2, record 16, English, - baking

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

Chauffage à température modérée, avant ou après le dépôt électrolytique ou autocatalytique, afin de réduire les contraintes résiduelles ou d'éliminer les gaz incorporés qui sont cause de fragilisation.  1, record 16, French, - %C3%A9tuvage

Record number: 16, Textual support number: 1 OBS

Les termes étuvage et cuisson sont aussi utilisés dans l'industrie des peintures, mais le but du traitement est différent.  1, record 16, French, - %C3%A9tuvage

Record number: 16, Textual support number: 2 OBS

Termes et définition normalisés par l'ISO.  2, record 16, French, - %C3%A9tuvage

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  French

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  French

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

baking industry  1, record 19, English, - yeast%20food

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

adjuvant de panification  1, record 19, French, - activateur%20de%20fermentation

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 OBS

used in the baking industry.  1, record 20, English, - horizontal%20furnace

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 OBS

as used by the baking industry  1, record 21, English, - overhead%20dry%20proofer

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 OBS

SD 51 MCR 218  1, record 21, French, - fournil%20en%20surplomb

Record 21,  Textual support,  Spanish