TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Hard vitreous kernels are a widely used durum wheat grade specification because nonvitreous kernels are lower in protein content and softer than vitreous kernels.  2, record 1, English, - non%2Dvitreous%20kernel

Record number: 1, Textual support number: 1 OBS

grading factor.  3, record 1, English, - non%2Dvitreous%20kernel

Record number: 1, Textual support number: 2 OBS

Terms usually used in the plural form.  4, record 1, English, - non%2Dvitreous%20kernel

Record number: 1, Textual support number: 3 OBS

Term used at the Canadian Grain Commission.  4, record 1, English, - non%2Dvitreous%20kernel

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La tendreté des grains non vitreux donne un rendement inférieur de grosses semoules, un facteur qui importe à plusieurs meuniers de blé dur.  2, record 1, French, - grain%20non%20vitreux

Record number: 1, Textual support number: 1 OBS

Facteur de classement du grain.  3, record 1, French, - grain%20non%20vitreux

Record number: 1, Textual support number: 2 OBS

Terme généralement utilisé au pluriel.  4, record 1, French, - grain%20non%20vitreux

Record number: 1, Textual support number: 3 OBS

Terme en usage à la Commission canadienne des grains.  4, record 1, French, - grain%20non%20vitreux

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Which grade of flour would you prefer to use for a cake?(a) straight flour from a hard wheat(b) durum flour(c) short patent flour from a soft wheat(d) long patent flour from a hard wheat.  2, record 2, English, - grade%20of%20flour

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Almost all wheat grown in Canada is spring wheat. However, a small amount of hard red winter wheat is grown in Alberta, and soft white winter wheat is grown in Eastern Canada, mainly in Ontario. Of the spring wheat grown, approximately 80 to 90% is of the hard red type, the remainder being mainly amber durum. Small quantities of both white and soft red spring wheats are grown mainly for domestic consumption.  1, record 3, English, - amber%20durum

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La presque totalité du blé cultivé au Canada est du blé de printemps. On trouve cependant en Alberta quelques superficies ensemencées en blé de force rouge d'hiver, et quelques autres dans l'Est, notamment en Ontario, ensemencées en blé tendre blanc d'hiver. Environ 80 à 90% du blé de printemps cultivé entrent dans la classe des blés de force roux (CWRS), le reste étant surtout du blé dur ambré (CWAD). On cultive de petites quantités de blé tendre, blanc ou roux de printemps, surtout pour la consommation intérieure.  1, record 3, French, - bl%C3%A9%20de%20force%20roux

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Durum wheat with 60% or more but less than 75% of hard, vitreous kernels of amber colour.  3, record 4, English, - amber%20durum%20wheat

Record number: 4, Textual support number: 2 OBS

Terminology used at the Canadian Grain Commission.  4, record 4, English, - amber%20durum%20wheat

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Blé dur contenant de 60% à 75% de grains vitreux à cassure cornée, de couleur ambre.  3, record 4, French, - bl%C3%A9%20dur%20ambr%C3%A9

Record number: 4, Textual support number: 2 OBS

Blé dur ambré : Terminologie en usage à la Commission canadienne des grains.  4, record 4, French, - bl%C3%A9%20dur%20ambr%C3%A9

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

Canada Western Amber Durum (CWAD) (Trigo Semolero Ambarino Tipo Canada Western) con un alto rendimiento de semolina.  1, record 4, Spanish, - trigo%20semolero%20ambarino

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

The purified middlings of durum or other hard wheat used for macaroni and other alimentary pastes.  2, record 5, English, - semolina

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Farine granulée qu'on tire des blés durs, utilisée pour la fabrication des pâtes, des potages, du couscous, etc.  2, record 5, French, - semoule

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, 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 6, English, - double%20tempering%20system

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - syst%C3%A8me%20%C3%A0%20double%20conditionnement

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Durum wheat with 75% or more of hard, vitreous kernels of amber colour.  1, record 7, English, - hard%20amber%20durum%20wheat

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Blé dur contenant 75% ou plus de grains vitreux à cassure cornée, de couleur ambre.  1, record 7, French, - bl%C3%A9%20extra%20dur%20ambr%C3%A9

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  French

Record 8,  Textual support,  Spanish