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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Wheat Malt. Most brewing wheat has been malted. Just like barley malt, the grain is steeped in cold water, allowed to germinate, then carefully dried(kilned).  2, record 1, English, - wheat%20malt

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Malt de blé. C'est le malt de base utilisé pour tout ce que l'on appelle bières «blanches». Il est souvent utilisé en plus petite quantité dans d'autres recettes pour améliorer le corps et la rétention de mousse du fait de son apport en protéine.  2, record 1, French, - malt%20de%20bl%C3%A9

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Crushed malt is the traditional ingredient for ale and beer. Any grain can be malted-wheat, barley, oats, millet and rye.  2, record 2, English, - crushed%20malt

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le malt broyé est mélangé à l'eau de brassage à 50 °C dans une cuve matière pour hydrolyser et solubiliser les matières azotées du malt : c'est l'empâtage.  3, record 2, French, - malt%20broy%C3%A9

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Salt and mineral were added at the mill as well as numerous bulky feed by-products such as wheat bran, malt sprouts, and beet pulp.  3, record 3, English, - bulky%20feed

Record number: 3, Textual support number: 2 CONT

Wheat is seldom fed to horses. However, it is high in energy and can be fed up to about 1/3 of the ration when fed with another bulky feed, such as oats.  4, record 3, English, - bulky%20feed

Record number: 3, Textual support number: 1 OBS

bulk feed: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  5, record 3, English, - bulky%20feed

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La paille de riz bien séchée, très riche en matières minérales, peut être conservée et servie comme aliment de lest chez les moutons.  2, record 3, French, - aliment%20de%20lest

Record number: 3, Textual support number: 2 CONT

Les pailles de céréales comme le mil ou le sorgho sont pauvres en azote et constituées principalement de cellulose; elles apportent surtout l'énergie et l'aliment de lest nécessaire aux animaux que les tiges.  3, record 3, French, - aliment%20de%20lest

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Malt Pellets are formulated to a set recipe, which includes Malt Combings, Wheat, Barley and other Cereal and Legume Grains.  3, record 4, English, - malt%20pellets

Record number: 4, Textual support number: 1 OBS

Term and abbreviation used at the Canadian Grain Commission.  4, record 4, English, - malt%20pellets

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Terme et abréviation en usage à la Commission canadienne des grains.  2, record 4, French, - boulettes%20de%20malt

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 DEF

[A] mycotoxin produced by fungi of the Fusarium genus, i. e. Fusarium culmorum and Fusarium graminearum, which are abundant in various cereal crops(wheat, maize, barley, oats, and rye) and processed grains(malt, beer and bread).  4, record 5, English, - deoxynivalenol

Record number: 5, Textual support number: 1 CONT

This mycotoxin occurs predominantly in grains such as wheat, barley, oats, rye, and maize, and less often in rice, sorghum, and triticale. The occurrence of deoxynivalenol is associated primarily with Fusarium graminearum (Gibberella zeae) and F. culmorum, both of which are important plant pathogens which cause Fusarium head blight in wheat and Gibberella ear rot in maize.  5, record 5, English, - deoxynivalenol

Record number: 5, Textual support number: 2 CONT

The presence of DON in fusarium affected grain can cause livestock feeding problems. Different livestock species respond differently to DON.  6, record 5, English, - deoxynivalenol

Record number: 5, Textual support number: 1 OBS

deoxynivalenol: Term used at the Canadian Grain Commission in the field of cereal terminology.  7, record 5, English, - deoxynivalenol

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

La mycotoxine la plus fréquemment produite par les champignons du genre Fusarium est le désoxynivalénol (DON), également appelé vomitoxine.  4, record 5, French, - d%C3%A9soxynival%C3%A9nol

Record number: 5, Textual support number: 2 CONT

La présence de vomitoxine dans le grain fusarié peut entraîner des problèmes dans l'alimentation du bétail. Chaque espèce réagit différemment à la toxine.  5, record 5, French, - d%C3%A9soxynival%C3%A9nol

Record number: 5, Textual support number: 1 OBS

Termes et acronyme en usage à la Commission canadienne des grains dans le domaine céréalier.  6, record 5, French, - d%C3%A9soxynival%C3%A9nol

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

a blended whisky containing a high proportion of rye whisky ....  4, record 6, English, - Canadian%20whisky

Record number: 6, Textual support number: 1 CONT

Canadian whiskeys are light in body and flavour and are always blends of both highly flavoured and neutral grain whiskeys. They are made from mashes composed of combinations of corn, rye, wheat, and barely malt prepared according to the formula of the individual producer. Canadian whiskies are usually aged for at least six years, then reduced with water to an alcoholic content of about 45 percent by volume before bottling.  5, record 6, English, - Canadian%20whisky

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Whisky de seigle et de maïs typiquement canadien.  2, record 6, French, - whisky%20canadien

Record number: 6, Textual support number: 1 OBS

Pluriel : des whiskys; des whiskies.  3, record 6, French, - whisky%20canadien

Record number: 6, Textual support number: 2 OBS

whisky (sing.); whiskys (pl.) : Ces graphies, puisées des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, sont attestées dans le Petit Robert (2006).  4, record 6, French, - whisky%20canadien

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Malt syrup is yeast food, and it gives products a pleasant taste, color and aroma. There are two types, enzyme-active (diastatic) and enzyme-inactive (nondiastatic). Triticale malts are said to have higher diastatic power then other cereal malts, and their average soluble protein content is nearly twice that of other malts.  1, record 7, English, - malt%20syrup

Record number: 7, Textual support number: 1 OBS

The grains used to make "malt syrup" are usually barley, but it could also be made from wheat or rice.  2, record 7, English, - malt%20syrup

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Les sucres ajoutés sont définis comme étant «les sucres et sirops ajoutés aux aliments pendant le traitement ou la préparation» et comprennent «le sucre blanc, la cassonade, le sucre brut, le sirop de maïs, les solides de sirop de maïs, le sirop de maïs à teneur élevée en fructose, le sirop de malt [...]  2, record 7, French, - sirop%20de%20malt

Record number: 7, Textual support number: 1 OBS

Le «sirop de malt» est habituellement fabriquer à partir de l'orge, mais on peut trouver des sirops de malt de riz ou de blé  3, record 7, French, - sirop%20de%20malt

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

Screenings that contain any quantity of wheat and all substances produced by processing or manufacturing wheat that contain wheat in any form to an extent greater than 25 per cent by weight, including wheat flour, breakfast foods, cereals, macaroni, spaghetti, vermicelli, noodles, animal and poultry feeds, wheat starch and wheat malt are hereby designated as "wheat products" for the purposes of the Act.  1, record 8, English, - animal%20and%20poultry%20feeds

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

Aux fins de la Loi, [pour la Commission canadienne du blé], les criblures renfermant une quantité quelconque de blé et toutes les substances résultant de la transformation ou de la fabrication du blé et qui contiennent du blé sous une forme quelconque dans une proportion dépassant 25 pour cent de leur poids, notamment la farine de blé, les céréales d'alimentation, les céréales, le macaroni, le spaghetti, le vermicelle, les nouilles, les provendes pour le bétail et la volaille, l'amidon du blé, et le malt de blé sont par les présentes désignées comme «produits du blé».  1, record 8, French, - provendes%20pour%20le%20b%C3%A9tail%20et%20la%20volaille

Record number: 8, Textual support number: 1 OBS

Il s'agit de l'équivalent français de l'expression anglaise «animal and poultry feeds», trouvé dans le «Règlement sur la Commission canadienne du blé». C'est une solution à utiliser avec discernement toutefois en dehors de ce cadre, car le terme «bétail» a un sens plus restreint que le mot «animal» en anglais.  2, record 8, French, - provendes%20pour%20le%20b%C3%A9tail%20et%20la%20volaille

Record number: 8, Textual support number: 2 OBS

bétail : Nom collectif utilisé pour désigner les animaux de ferme (vache, chèvre, mouton, cheval...), à l'exception des petits animaux d'élevage (volailles, lapin, vison...).  3, record 8, French, - provendes%20pour%20le%20b%C3%A9tail%20et%20la%20volaille

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

Flaked products may be made from corn, rice, or wheat.... Hominy for flaking is cooked in rotary steam cookers for 2-3 hr and is flavored with sugar, salt, malt, honey, or other ingredients while in the cookers. The cooked grits are broken up, cooled, dried to a moisture content of about 15%, and then in tempering bins for 6-8 hr to equalize moisture distribution. After the tempering process, the material is passed through heavy-duty flaking machines. The flakes thus produced go to special-type ovens for toasting, after which they are cooled and placed in storage bins until packaged.  1, record 9, English, - flaking%20machine

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Machine utilisée dans l'industrie céréalière pour fabriquer des flocons à partir de céréales diverses.  1, record 9, French, - floconneuse

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

A major recent development has been the combination of three microbially produced enzymes - alpha-amylase, glucamylase and glucose isomerase - to obtain a high-fructose sweetening agent from cornstarch.  3, record 10, English, - glucoamylase

Record number: 10, Textual support number: 2 CONT

Glucoamylase... [is obtained from] Aspergillus niger var; Aspergilus orizae var; Rhizopus orizae var; [it is used in] ale; beer; light beer; malt liquor;... bread; flour; whole wheat flour; chocolate syrups; distillers’ mash...  1, record 10, English, - glucoamylase

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Un développement récent et important est la combinaison de trois enzymes d'origine microbienne - l'alpha-amylase, la glucoamylase et la glucose isomérase - pour obtenir un composé édulcorant à haute teneur en fructose à partir d'amidon de maïs.  1, record 10, French, - glucoamylase

Record 10,  Textual support,  Spanish