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BALADI [2 records]
Record 1 - internal organization data 2007-01-04
Record 1, English
Record 1, Subject field(s)
- Breadmaking
Record 1, Main entry term, English
- baladi bread
1, record 1, English, baladi%20bread
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- balady bread 2, record 1, English, balady%20bread
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Breadmaking in Egypt has a very long history : it is believed that Egypt was the home of the art of leavening flour/water doughs. The largest portion of wheat flour is used in the traditional baladi bread. The flour blend used to produce modern baladi bread is usually a blend of 30% imported flour(72% extraction) and 70% domestic flour(82% extraction). Traditionally, this type of bread is made with a sour or starter dough, although this is added more for flavour than for leavening action. 3, record 1, English, - baladi%20bread
Record 1, French
Record 1, Domaine(s)
- Boulangerie
Record 1, Main entry term, French
- pain baladi
1, record 1, French, pain%20baladi
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
L'histoire de la panification en Égypte remonte à la lointaine antiquité. On croit généralement que la préparation des pâtes levées, à base de farine et d'eau, est originaire d'Égypte. La plus grande partie de la farine de blé sert à la préparation du pain traditionnel le «baladi». Pour la production du pain baladi moderne, on utilise d'ordinaire un mélange de 30 % de blé importé (à 72 % d'extraction) et de 70 % de farine locale (à 82 % d'extraction). Traditionnellement, ce pain est préparé avec un levain, bien que ce dernier serve plutôt à donner de la saveur qu'à assurer la levée. 1, record 1, French, - pain%20baladi
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2001-01-29
Record 2, English
Record 2, Subject field(s)
- Grain Growing
- Milling and Cereal Industries
Record 2, Main entry term, English
- balady flour
1, record 2, English, balady%20flour
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Three grades of flour are produced in Lebanon: zero, balady and brown balady. Bleaching and improving agents cannot be added to the flour. 1, record 2, English, - balady%20flour
Record 2, Key term(s)
- baladi
Record 2, French
Record 2, Domaine(s)
- Culture des céréales
- Minoterie et céréales
Record 2, Main entry term, French
- farine balady
1, record 2, French, farine%20balady
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
On produit au Liban trois types de farine : «zéro», «balady»et «balady brune». Aucun agent améliorant ou agent de blanchiment ne peut être ajouté à la farine. 1, record 2, French, - farine%20balady
Record 2, Key term(s)
- balady
Record 2, Spanish
Record 2, Textual support, Spanish
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