Breadmaking terminology (FR-EN and FR-SP)

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

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.

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: 04:53
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: 19:53
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
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: 22:53
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: 19:53
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)



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:

Your current localization setting

English

Select a language

Term search
  • All of ProZ.com
  • Term search
  • Jobs
  • Forums
  • Multiple search