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The Government of Canada’s terminology and linguistic data bank.
FLATBREAD [3 records]
Record 1 - internal organization data 2007-04-25
Record 1, English
Record 1, Subject field(s)
- Breadmaking
Record 1, Main entry term, English
- flat bread
1, record 1, English, flat%20bread
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- flatbread 2, record 1, English, flatbread
correct
- crisp bread 1, record 1, English, crisp%20bread
correct
- crispbread 3, record 1, English, crispbread
correct
- flatbrod 2, record 1, English, flatbrod
correct
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
Name given to a flour and water wafer, originally Swedish and made from rye flour, but [which] may be made from wheat flour. 3, record 1, English, - flat%20bread
Record number: 1, Textual support number: 1 OBS
It has a much lower water content than bread and some brands are richer in protein because of added wheat gluten ... 3, record 1, English, - flat%20bread
Record number: 1, Textual support number: 2 OBS
For a flat-bread-style snack the product is forced through the die and continues to the toasting oven in long stands. After toasting the product is cut to size. 1, record 1, English, - flat%20bread
Record number: 1, Textual support number: 3 OBS
Flat bread: The term also designate a category of bread, ex. Lebanese bread. 2, record 1, English, - flat%20bread
Record 1, French
Record 1, Domaine(s)
- Boulangerie
Record 1, Main entry term, French
- pain plat
1, record 1, French, pain%20plat
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- pain suédois 2, record 1, French, pain%20su%C3%A9dois
correct, masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Produit à base de céréales, généralement fabriqué par cuisson-extrusion, qui est extrudé sous formes de bandes continues qui sont ensuite coupées en tranches et toastées. 1, record 1, French, - pain%20plat
Record number: 1, Textual support number: 1 OBS
Les caractéristiques du pain plat sont principalement ses dimensions, sa structure alvéolée (taille, régularité) et sa croustillance. Sur le plan commercial, il est surtout en concurrence avec les biscottes et le pain braisé. 1, record 1, French, - pain%20plat
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2000-07-07
Record 2, English
Record 2, Subject field(s)
- Breadmaking
Record 2, Main entry term, English
- flat bread
1, record 2, English, flat%20bread
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- flatbread 1, record 2, English, flatbread
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Bread made by baking dough which has not been leavened with yeast or baking powder. Matzo is baked to a crisp texture, while pita and chapatis have a softer texture. 1, record 2, English, - flat%20bread
Record number: 2, Textual support number: 1 OBS
Flat breads: Mostly ethnic breads and the most widely consumed bread type in the world. 2, record 2, English, - flat%20bread
Record 2, French
Record 2, Domaine(s)
- Boulangerie
Record 2, Main entry term, French
- pain plat
1, record 2, French, pain%20plat
proposal, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Catégorie de pains non levés et cuits qui comprend la gamme des pains indiens, mexicains, libanais, arabes [...] etc. 1, record 2, French, - pain%20plat
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1994-10-18
Record 3, English
Record 3, Subject field(s)
- Food Industries
Record 3, Main entry term, English
- flatbread
1, record 3, English, flatbread
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
- flatbrød 1, record 3, English, flatbr%C3%B8d
correct, Europe
Record 3, Textual support, English
Record number: 3, Textual support number: 1 DEF
A dry wafer made of rye flour dough and used esp. among Scandinavian peoples. 1, record 3, English, - flatbread
Record number: 3, Textual support number: 1 CONT
Improved milling techniques (from the introduction of water mills) and the availability of larger amounts of wheat and flour. Thin bread was produced in larger quantities, and the dry, crisp product was stored for longer periods. This required large bread irons to produce flatbrod which is still widespread in western Scandinavia. (Bread Around the World). 2, record 3, English, - flatbread
Record number: 3, Textual support number: 1 OBS
Flatbread is a translation of the Norwegian flatbrød. 2, record 3, English, - flatbread
Record 3, French
Record 3, Domaine(s)
- Industrie de l'alimentation
Record 3, Main entry term, French
- pain craquelin
1, record 3, French, pain%20craquelin
proposal
Record 3, Abbreviations, French
Record 3, Synonyms, French
- craque-pain 1, record 3, French, craque%2Dpain
proposal
Record 3, Textual support, French
Record 3, Spanish
Record 3, Textual support, Spanish
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