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Breadmaking terminology (FR-EN and FR-SP)

English translation: kneading

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:petrissage
English translation:kneading
Entered by: Heathcliff
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00:12 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: 02:21
>> 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: 17:21
Grading comment
4 KudoZ points were awarded for this answer

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Summary of answers provided
na>> see below for the English <<Heathcliff
nakneading/levelling/loosening/pouringspodur


  

Answers


5 hrs
kneading/levelling/loosening/pouring


Explanation:
petrir - to knead/mould/shape

pointage - levelling

detente- loosening

coulage -pouring

There are several listings for each word in the Robert/Collins. I figure these go best with breadmaking.

spodur
PRO pts in pair: 7
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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: 17:21
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 953
Login to enter a peer comment (or grade)




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