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bulk fermentation

French translation: pointage

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:bulk fermentation
French translation:pointage
Entered by: Nathalie Coutelle

14:31 Apr 5, 2017
English to French translations [PRO]
Cooking / Culinary
English term or phrase: bulk fermentation
for preparation of bread
Nathalie Coutelle
United Kingdom
Local time: 15:17
pointage
Explanation:
une suggestion...
Selected response from:

florence metzger
Local time: 16:17
Grading comment
Merci
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +5pointage
florence metzger
Summary of reference entries provided
Batch processing
B D Finch

Discussion entries: 1





  

Answers


9 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +5
pointage


Explanation:
une suggestion...

florence metzger
Local time: 16:17
Native speaker of: Native in FrenchFrench
PRO pts in category: 34
Grading comment
Merci

Peer comments on this answer (and responses from the answerer)
agree  Chakib Roula
27 mins
  -> merci
agree  FX Fraipont (X): http://www.boulangerie.net/forums/bnweb/dt/termboul.php
2 hrs
  -> merci
neutral  B D Finch: "Bulk"? // Oui pour "pointage", mais il faut traduire "bulk" aussi.
4 hrs
agree  Bernard Moret: Oui pour "pointage" mais il faut ajouter "en masse" (http://lepetitboulanger.com/panification/pointage.htm)
4 hrs
  -> merci
agree  Françoise Vogel
5 hrs
  -> merci
agree  Tony M: "bulk" means the whole mass of dough, i.e. prior to the stage once it had been cut up and formed, and the individual articles are given a second 'proving'. As Bernard said...
5 hrs
  -> merci
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Reference comments


4 hrs peer agreement (net): +1
Reference: Batch processing

Reference information:
"Bulk fermentation, same as bulk proofing.

"Bulk fermentation is when the dough rises(or rests) as a single mass of dough, before being shaped into a loaf, or divided and shaped into mutiple loaves or rolls, etc.

"Compare to final proofing, which is done after the loaf(loaves, buns, etc) is shaped."

Only "bulk" when a batch of loaves or rolls will later be made from the dough.


    Reference: http://www.thefreshloaf.com/node/22879/what-bulk-fermentatio...
B D Finch
France
Works in field
Native speaker of: English
PRO pts in category: 4

Peer comments on this reference comment (and responses from the reference poster)
agree  Tony M
1 hr
  -> Thanks Tony
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