https://www.proz.com/kudoz/french-to-english/other/7758-breadmaking-terminology-fr-en-and-fr-sp.html?
This site uses cookies. Some of these cookies are essential to the operation of the site, while others help to improve your experience by providing insights into how the site is being used. For more information, please see the ProZ.com privacy policy.
Cookie settings
  1. KudoZ™ Top
  2. French to English

Breadmaking terminology (FR-EN and FR-SP)

English translation: >> see below for the English <<

00:13 Jul 28, 2000
French to English translations [PRO]
French term or phrase: Breadmaking terminology (FR-EN and FR-SP)
I'd appreciate a translation into English and Spanish of the following breadmaking terms:

pétrissage =
pointage =
detente =
coulage = Incorporer (...) au moment du pétrissage à raison de 0,6% à 1% du poids de la farine soit 10 à 16 g par litre de coulage
tourage = Matières grasses - Au tourage: 20 à 25% du poids de la pâte

Thank you!
Martin Perazzo
Spain
Local time: 11:02
English translation:>> see below for the English <<
Explanation:
pétrissage = kneading
pointage = pricking
detente = letting the dough stand or rest
coulage = the liquid ingredients
tourage = the act of rolling out the dough
matières grasses = shortening (the "fatty ingredients")
pâte = the dough mass
(Note: "farine" ("flour") can also refer to all of the dry ingredients (flour, salt, baking powder, etc.) considered together, just as "coulage" refers collectively to the liquid ingredients.) -- Hope this helps!
Selected response from:

Heathcliff
United States
Local time: 02:02
Grading comment
It certainly does help - and your explanation about "farine" referring to all the dry ingredients clears up a lot of other doubts I had as well!
Thanks!
4 KudoZ points were awarded for this answer



Summary of answers provided
napétrissage = kneading
John Lejderman
na>> see below for the English <<
Heathcliff


  

Answers


4 hrs
pétrissage = kneading


Explanation:
a standard term

John Lejderman
Canada
Local time: 05:02
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 18
Login to enter a peer comment (or grade)

5 hrs
>> see below for the English <<


Explanation:
pétrissage = kneading
pointage = pricking
detente = letting the dough stand or rest
coulage = the liquid ingredients
tourage = the act of rolling out the dough
matières grasses = shortening (the "fatty ingredients")
pâte = the dough mass
(Note: "farine" ("flour") can also refer to all of the dry ingredients (flour, salt, baking powder, etc.) considered together, just as "coulage" refers collectively to the liquid ingredients.) -- Hope this helps!

Heathcliff
United States
Local time: 02:02
Native speaker of: English
PRO pts in pair: 953
Grading comment
It certainly does help - and your explanation about "farine" referring to all the dry ingredients clears up a lot of other doubts I had as well!
Thanks!
Login to enter a peer comment (or grade)



Login or register (free and only takes a few minutes) to participate in this question.

You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.

Return to KudoZ list

KudoZ™ translation help

The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.

See also:
ProZ.com term search
Search millions of term translations