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Breadmaking terminology (FR-EN and FR-SP)

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

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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: 16:08
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: 07:08
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

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


  

Answers


4 hrs
pétrissage = kneading


Explanation:
a standard term

John Lejderman
Canada
Local time: 10:08
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 18
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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: 07:08
Native speaker of: Native in EnglishEnglish
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)




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