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Doughline

French translation: chaîne de fabrication de (pâte à) pain

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:Doughline
French translation:chaîne de fabrication de (pâte à) pain
Entered by: Flo Demolis
Options:
- Contribute to this entry
- Include in personal glossary

15:23 Feb 25, 2006
English to French translations [PRO]
Tech/Engineering - Food & Drink / Bread intermediate proofer
English term or phrase: Doughline
Dans le cas d'une machine à fabriquer du pain.

- infeed doughline
- dryblower doughline
- dryer doughline
Raphaël Gingras
Canada
Local time: 00:37
chaîne de fabrication de (pâte à) pain
Explanation:
http://bakingmanagement.bakery-net.com/article/7994

http://strategis.ic.gc.ca/app/ccc/search/navigate.do;jsessio...

http://strategis.ic.gc.ca/app/ccc/search/navigate.do;jsessio...
"Matériel de boulangerie; chaîne de fabrication de pains,"

http://www.123industries.com/fr/appels-offres-prives/appels-...

http://www.bakingbusiness.com/bs/channel.asp?
ArticleID=69547&PF=print

http://www.oshikiri.com/products/0retail/0homeline.htm



--------------------------------------------------
Note added at 1 hr (2006-02-25 16:57:01 GMT)
--------------------------------------------------

http://www.bakingbusiness.com/bs/channel.asp? ArticleID=69547&PF=print

--------------------------------------------------
Note added at 1 hr (2006-02-25 17:01:00 GMT)
--------------------------------------------------

Sorry the link won't show properly.
This is the main bit:
"Each final mixer releases its doughs into a separate Peerless chunker, which feeds a Peerless dough conveying system. For bread, the vertical conveyors carry dough up to an overhead supply belt that starts, stops and moves automatically to maintain a consistent level of dough in the hoppers above the two AMF ADD rotary dividers. The bun dough conveyor sends dough into a holding hopper above an AMF Accupan Millennium bun system. Bread is portioned at 180 pieces per minute and buns at 780 pieces.

Neither system requires an intermediate proofer. After dividing, bread dough pieces travel single file on Intralox plastic-link belting. Two minutes later, pieces drop into IBC remanufactured cross-grain moulder/panner stations, equipped with magnetic pan indexers. Similarly, rounded bun doughs drop directly from the makeup system’s refrigerated-bed rounding table through sheeting rollers and into waiting bun pans.

"We can eliminate intermediate proofing because of the rotary extrusion dividers," Mr. Grosvenor explained.

Henderson’s bread line takes advantage of an APV Baker conveyorized proofer and oven system. Pans enter and exit the proofer at the same level, easing the transfer to the oven. Travel within the conveyorized proofer follows a tower-in-tower pattern. Loaves get about an hour of proofing and 20 minutes of baking. Buns also use conveyorized proofing and baking technology. They receive a 60-minute proof and bake for 7½ minutes. Actual dwell times in both the proofer and oven differ by variety and are controlled by PLC.

Between the proofer and the oven, a Stewart Systems lidder can be engaged for sandwich bread. The Burford water-splitter-and-butter-topper employs a new design that extrudes butter topping along the split created by the system’s water jets. The butter is held at 70°F (21°C) and stays in place within the slit.

"The butter doesn’t run down the pan or become atomized," Mr. Grosvenor observed. "It’s just like squeezing a tube of toothpaste: The extruder lays a bead of butter paste across the bread."

Mr. Lopez added, "This method gives us much better placement of the butter."



MEZZANINE LEVEL. IBC engineers took advantage of existing building features by installing both Stewart Systems bread and bun cooling conveyors on the mezzanine level. Two wide staircases and the floor’s sturdy construction allow walk-up servicing of the long, multitier racetrack-style conveyors. No ladders required!

IBC opted for new engineering that reduced chain wear when it selected the bread cooler. At both ends of the Stewart Systems conveyor, large-diameter, multilevel rotating wheels engage the wire-rod belt and move it smoothly through the turn. The wheel allows longer length coolers and less chain pull.

The mezzanine also houses the bakery’s catalytic oxidizer. Because the Henderson bakery’s ovens represent a "new source" as defined by environmental regulations, the plant is required to operate an oxidizer on all its oven exhaust stacks.



DRY GOODS. When IBC transferred production of croutons and stuffing to Henderson, the company made key improvements in interim accumulation and packaging systems. Two parallel lines use bread baked onsite and stored unpackaged on open racks to stale for a minimum of 24 hours. One line produces the IBC brand, Mrs. Cubbison’s, while the other makes Marie Callendar items.

Operators pull racks from the first-in, first-out bread staging area. Each tray runs through a depanner, which lifts the bread loaves off the tray and places them onto a conveyor leading to a slicing and cubing system. A distribution system creates a thick bed of bread pieces on the dryer’s infeed belt.

"At this point the bread is stale, but not dry," Mr. Grosvenor noted.

"We slice and cube the bread, controlling size for desired variety," said Armando Arteaga, production manager, dry products. "It goes into the dryer at about 36% moisture and comes out at 5%." He described QC readings that measure moisture at the beginning and end of the drying cycle. These readings control the depth of the bed of bread pieces and the speed of the dryer’s conveyor belt.

Out of the oven, the bread pieces enter an accumulator consisting of four storage conveyors that stage the croutons for flavoring and packaging. Stuffing bypasses the flavoring tumblers where spray oils help spices adhere to the croutons."



--------------------------------------------------
Note added at 1 hr (2006-02-25 17:07:55 GMT)
--------------------------------------------------

"AUTRES EXPERIENCES
X Poste sur chaîne de fabrication de pain de mie, Pain Concept, Saint-Hermine (XX)
(Juill-Août)"
http://www.agrojob.com/cv-en-ligne/CV-CHEF-D-EQUIPE-CONTRÔLE...

"TDC : La fabrication du pain renvoie aussi à une autre réalité professionnelle, celle de l’industrie. Les formations sont-elles très différentes de celles de l’artisanat ?
G. B. La production de 4000 pains à l’heure nécessite des savoir-faire qui n’ont pas grand-chose à voir avec la boulangerie traditionnelle. Dans l’industrie, il y a un ou deux responsables de ligne de fabrication, titulaires d’un BTS agroalimentaire ou de l’école nationale de meunerie, avec une option boulangerie. Ces chefs de ligne ne maîtrisent pas forcément les recettes. Leur rôle est d’effectuer les réglages du four et de la chaîne de fabrication ou encore de modifier la durée de pétrissage, les températures et les durées de fermentation. "

http://www.cndp.fr/RevueTDC/862-66065.htm


--------------------------------------------------
Note added at 19 hrs (2006-02-26 10:43:04 GMT)
--------------------------------------------------

Found another one: I'm already guilty of lacking in brieveté, so I may as well be hanged for a sheep as a lamb :-)

"L’usine d’Ancaster (Ontario) est une boulangerie à volume élevé, hautement efficiente, qui exploite
plusieurs chaînes de fabrication. Elle a dû être agrandie pour répondre à la demande accrue du marché;
plusieurs nouvelles chaînes de fabrication ont donc été ajoutées."

http://www.omafra.gov.on.ca/french/food/investment/ficb_pdf/...


--------------------------------------------------
Note added at 19 hrs (2006-02-26 10:44:00 GMT)
--------------------------------------------------

brièveté, sorry
Selected response from:

Flo Demolis
France
Local time: 06:37
Grading comment
Merci
4 KudoZ points were awarded for this answer

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Summary of answers provided
3 +3chaîne de fabrication de (pâte à) pain
Flo Demolis


Discussion entries: 4





  

Answers


1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +3
doughline
chaîne de fabrication de (pâte à) pain


Explanation:
http://bakingmanagement.bakery-net.com/article/7994

http://strategis.ic.gc.ca/app/ccc/search/navigate.do;jsessio...

http://strategis.ic.gc.ca/app/ccc/search/navigate.do;jsessio...
"Matériel de boulangerie; chaîne de fabrication de pains,"

http://www.123industries.com/fr/appels-offres-prives/appels-...

http://www.bakingbusiness.com/bs/channel.asp?
ArticleID=69547&PF=print

http://www.oshikiri.com/products/0retail/0homeline.htm



--------------------------------------------------
Note added at 1 hr (2006-02-25 16:57:01 GMT)
--------------------------------------------------

http://www.bakingbusiness.com/bs/channel.asp? ArticleID=69547&PF=print

--------------------------------------------------
Note added at 1 hr (2006-02-25 17:01:00 GMT)
--------------------------------------------------

Sorry the link won't show properly.
This is the main bit:
"Each final mixer releases its doughs into a separate Peerless chunker, which feeds a Peerless dough conveying system. For bread, the vertical conveyors carry dough up to an overhead supply belt that starts, stops and moves automatically to maintain a consistent level of dough in the hoppers above the two AMF ADD rotary dividers. The bun dough conveyor sends dough into a holding hopper above an AMF Accupan Millennium bun system. Bread is portioned at 180 pieces per minute and buns at 780 pieces.

Neither system requires an intermediate proofer. After dividing, bread dough pieces travel single file on Intralox plastic-link belting. Two minutes later, pieces drop into IBC remanufactured cross-grain moulder/panner stations, equipped with magnetic pan indexers. Similarly, rounded bun doughs drop directly from the makeup system’s refrigerated-bed rounding table through sheeting rollers and into waiting bun pans.

"We can eliminate intermediate proofing because of the rotary extrusion dividers," Mr. Grosvenor explained.

Henderson’s bread line takes advantage of an APV Baker conveyorized proofer and oven system. Pans enter and exit the proofer at the same level, easing the transfer to the oven. Travel within the conveyorized proofer follows a tower-in-tower pattern. Loaves get about an hour of proofing and 20 minutes of baking. Buns also use conveyorized proofing and baking technology. They receive a 60-minute proof and bake for 7½ minutes. Actual dwell times in both the proofer and oven differ by variety and are controlled by PLC.

Between the proofer and the oven, a Stewart Systems lidder can be engaged for sandwich bread. The Burford water-splitter-and-butter-topper employs a new design that extrudes butter topping along the split created by the system’s water jets. The butter is held at 70°F (21°C) and stays in place within the slit.

"The butter doesn’t run down the pan or become atomized," Mr. Grosvenor observed. "It’s just like squeezing a tube of toothpaste: The extruder lays a bead of butter paste across the bread."

Mr. Lopez added, "This method gives us much better placement of the butter."



MEZZANINE LEVEL. IBC engineers took advantage of existing building features by installing both Stewart Systems bread and bun cooling conveyors on the mezzanine level. Two wide staircases and the floor’s sturdy construction allow walk-up servicing of the long, multitier racetrack-style conveyors. No ladders required!

IBC opted for new engineering that reduced chain wear when it selected the bread cooler. At both ends of the Stewart Systems conveyor, large-diameter, multilevel rotating wheels engage the wire-rod belt and move it smoothly through the turn. The wheel allows longer length coolers and less chain pull.

The mezzanine also houses the bakery’s catalytic oxidizer. Because the Henderson bakery’s ovens represent a "new source" as defined by environmental regulations, the plant is required to operate an oxidizer on all its oven exhaust stacks.



DRY GOODS. When IBC transferred production of croutons and stuffing to Henderson, the company made key improvements in interim accumulation and packaging systems. Two parallel lines use bread baked onsite and stored unpackaged on open racks to stale for a minimum of 24 hours. One line produces the IBC brand, Mrs. Cubbison’s, while the other makes Marie Callendar items.

Operators pull racks from the first-in, first-out bread staging area. Each tray runs through a depanner, which lifts the bread loaves off the tray and places them onto a conveyor leading to a slicing and cubing system. A distribution system creates a thick bed of bread pieces on the dryer’s infeed belt.

"At this point the bread is stale, but not dry," Mr. Grosvenor noted.

"We slice and cube the bread, controlling size for desired variety," said Armando Arteaga, production manager, dry products. "It goes into the dryer at about 36% moisture and comes out at 5%." He described QC readings that measure moisture at the beginning and end of the drying cycle. These readings control the depth of the bed of bread pieces and the speed of the dryer’s conveyor belt.

Out of the oven, the bread pieces enter an accumulator consisting of four storage conveyors that stage the croutons for flavoring and packaging. Stuffing bypasses the flavoring tumblers where spray oils help spices adhere to the croutons."



--------------------------------------------------
Note added at 1 hr (2006-02-25 17:07:55 GMT)
--------------------------------------------------

"AUTRES EXPERIENCES
X Poste sur chaîne de fabrication de pain de mie, Pain Concept, Saint-Hermine (XX)
(Juill-Août)"
http://www.agrojob.com/cv-en-ligne/CV-CHEF-D-EQUIPE-CONTRÔLE...

"TDC : La fabrication du pain renvoie aussi à une autre réalité professionnelle, celle de l’industrie. Les formations sont-elles très différentes de celles de l’artisanat ?
G. B. La production de 4000 pains à l’heure nécessite des savoir-faire qui n’ont pas grand-chose à voir avec la boulangerie traditionnelle. Dans l’industrie, il y a un ou deux responsables de ligne de fabrication, titulaires d’un BTS agroalimentaire ou de l’école nationale de meunerie, avec une option boulangerie. Ces chefs de ligne ne maîtrisent pas forcément les recettes. Leur rôle est d’effectuer les réglages du four et de la chaîne de fabrication ou encore de modifier la durée de pétrissage, les températures et les durées de fermentation. "

http://www.cndp.fr/RevueTDC/862-66065.htm


--------------------------------------------------
Note added at 19 hrs (2006-02-26 10:43:04 GMT)
--------------------------------------------------

Found another one: I'm already guilty of lacking in brieveté, so I may as well be hanged for a sheep as a lamb :-)

"L’usine d’Ancaster (Ontario) est une boulangerie à volume élevé, hautement efficiente, qui exploite
plusieurs chaînes de fabrication. Elle a dû être agrandie pour répondre à la demande accrue du marché;
plusieurs nouvelles chaînes de fabrication ont donc été ajoutées."

http://www.omafra.gov.on.ca/french/food/investment/ficb_pdf/...


--------------------------------------------------
Note added at 19 hrs (2006-02-26 10:44:00 GMT)
--------------------------------------------------

brièveté, sorry

Flo Demolis
France
Local time: 06:37
Works in field
Native speaker of: English
PRO pts in category: 15
Grading comment
Merci

Peer comments on this answer (and responses from the answerer)
agree  Krystrad
1 hr
  -> Thank you krysblue :-)

agree  atche84: si vous ajoutiez encore la vertu de brievete...
3 hrs
  -> Merci atche84.

neutral  Huguette Matte: «chaîne de fabrication de pâte». PAS nécessairement de pâte à pain. Voir ce site : www.dubet.nl/EN/index.php?sell=verder
5 hrs
  -> Hello Huguette - yes I saw that site and yes doughline or dough line can also be for pastries, croissants etc. But the context here is bread: "Dans le cas d'une machine à fabriquer du pain."

agree  IC --
1 day1 hr
  -> Thank you icg. You're right: dough line is much more common than doughline.
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