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TUNNEL APPRET [1 record]
Record 1 - internal organization data 2001-07-30
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Breadmaking
Record 1, Main entry term, English
- tunnel proofer
1, record 1, English, tunnel%20proofer
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The panned loaves are allowed to ferment for a further 45 minutes to one hour at a temperature of 35 degrees to 41 degrees C and relative humidity of 80 to 85%. These conditions are provided either in a cabinet (proof-box) of some kind, into which are wheeled or conveyed pan-laden racks, or in a tunnel proofer equipped with travelling belts and devised to accept pans containing the moulded dough pieces at one end and to discharge the proofed loaves at the other. 1, record 1, English, - tunnel%20proofer
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Boulangerie
Record 1, Main entry term, French
- tunnel d'apprêt
1, record 1, French, tunnel%20d%27appr%C3%AAt
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- étuve tunnel de fermentation 2, record 1, French, %C3%A9tuve%20tunnel%20de%20fermentation
correct, feminine noun
- étuve-tunnel 3, record 1, French, %C3%A9tuve%2Dtunnel
correct, feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
L'apprêt est une période variant entre trois quarts d’heure et une heure pendant laquelle on laisse les pâtons fermenter dans un moule à température de 35 degrés C à 41 degrés C et à une humidité relative de 80% à 85%. L'apprêt se déroule soit dans une étuve quelconque dans laquelle on roule des casiers chargés de pâtons, soit dans un tunnel d’apprêt équipé d’un transporteur à bande à la sortie duquel les pâtons sont prêts à enfourner. 1, record 1, French, - tunnel%20d%27appr%C3%AAt
Record 1, Spanish
Record 1, Textual support, Spanish
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