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Active fresh yeast
Agglomerating yeasts
Agglutinating yeasts
Baker's compressed yeast
Baker's yeast
Baking yeast
Bread yeast
Brewing yeast distiller
Brewing yeast handling operative
Cake yeast
Compressed baker's yeast
Compressed yeast
Distillers' yeast
Fast rising yeast
Fast-rising active dry yeast
Flocculating yeasts
Fresh food
Fresh fruit
Fresh product
Fresh yeast
Instant yeast
Know about ecosystems of fresh water
Market garden
Market gardening
Market gardening production
Pressed yeast
Principles of yeast fermentation
Principles of yeast fermenting
Production of fresh vegetables
Quick rise active dry yeast
Quick yeast
Quick-acting yeast
Quick-rising yeast
Rapid rise active dry yeast
Science of fermenting yeast
Understand ecosystems of fresh water
Understand fresh water ecosystems
Understanding ecosystems of fresh water
Vegetable cultivation
Wet yeast
Yeast distiller
Yeast distilling operative
Yeast fermentation principles

Vertaling van "Fresh yeast " (Engels → Frans) :

TERMINOLOGIE
compressed yeast [ compressed baker's yeast | wet yeast | baker's compressed yeast | active fresh yeast | fresh yeast | cake yeast | pressed yeast ]

levure comprimée [ levure fraîche pressée | levure fraîche ]


quick-acting yeast [ quick-rising yeast | instant yeast | quick yeast | rapid rise active dry yeast | fast rising yeast | quick rise active dry yeast | fast-rising active dry yeast ]

levure à action rapide [ levure à levée rapide | levure instantanée ]


principles of yeast fermentation | principles of yeast fermenting | science of fermenting yeast | yeast fermentation principles

principes de fermentation des levures


brewing yeast distiller | yeast distilling operative | brewing yeast handling operative | yeast distiller

opératrice de distillateur de levure | préposé au distillateur de levure | opérateur de distillateur de levure | opérateur de distillateur de levure/opératrice de distillateur de levure


fresh product [ fresh food ]

produit frais [ aliment frais ]


baker's yeast [ baking yeast | distillers' yeast | bread yeast ]

levure de boulangerie [ levure de boulanger | levure de panification ]


agglomerating yeasts | agglutinating yeasts | flocculating yeasts

levures agglomérantes | levures agglutinantes


know about ecosystems of fresh water | understand ecosystems of fresh water | understand fresh water ecosystems | understanding ecosystems of fresh water

compréhension des écosystèmes d’eau douce




market gardening [ market garden | market gardening production | production of fresh vegetables | vegetable cultivation(GEMET) ]

culture maraîchère [ jardin maraîcher | maraîchage | production de légumes frais | production maraîchère ]
IN-CONTEXT TRANSLATIONS
Use in dry wines of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine

l’utilisation dans des vins secs de lies fraîches, saines et non diluées qui contiennent des levures provenant de la vinification récente de vins secs


(7) Paragraph (1.1)(b) does not apply to prepackaged fresh yeast, if

(7) L’alinéa (1.1)b) ne s’applique pas à la levure fraîche préemballée si


A raising system based on sodium bicarbonate (E 500), diphosphates (E 450) and yeast is required for fresh doughs that are used as basis for the preparation of pizzas, quiches, tarts and similar products.

La fabrication de pâtes fraîches destinées à la préparation de pizzas, de quiches, de tartes et de produits similaires nécessite un assemblage de bicarbonate de sodium (E 500), de diphosphates (E 450) et de levure.


(a) use in dry wines, and in quantities not exceeding 5%, of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wines;

l'utilisation dans des vins secs et dans des quantités non supérieures à 5 % de lies fraîches, saines et non diluées qui contiennent des levures provenant de la vinification récente de vins secs;


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(a) use in dry wines, and in quantities not exceeding 5%, of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wines;

l'utilisation dans des vins secs et dans des quantités non supérieures à 5 % de lies fraîches, saines et non diluées qui contiennent des levures provenant de la vinification récente de vins secs;


Grains of pumice stone, treated when boiling with hydrochloric acid, washed with water and dried. Suspension of Saccharomyces cerevisae: 25 g of fresh yeast in 100 ml of water (do not keep for more than one week in a refrigerator).

Grains de pierre ponce, traités à l'ébullition par l'acide chlorhydrique, lavés à l'eau et séchés, Suspension de Saccharomyces cerevisiae: 25 g de levure fraîche dans 100 ml d'eau (ne pas conserver plus d'une semaine au réfrigérateur).


(a) use in dry wines, and in quantities not exceeding 5 %, of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wines;

a) l'utilisation dans des vins secs et dans des quantités non supérieures à 5 % de lies fraîches, saines et non diluées qui contiennent des levures provenant de la vinification récente de vins secs;


(3) Use in dry wines of fresh lees which are sound and undiluted and contain yeasts resulting from the recent vinification of dry wine

(3) L'emploi dans les vins secs de lies fraîches, saines et non diluées, qui contiennent des levures provenant de la vinification récente de vins secs.


Suspension of Saccharomyces cerevisiae : suspend 25 g of fresh yeast in 100 ml of water The suspension will keep for a maximum period of one week in a refrigerator.

Suspension de Saccharomyces cerevisiae : Mettre en suspension 25 g de levure fraîche dans 100 ml d'eau. La suspension se conserve une semaine au maximum en réfrigérateur.


Suspension of Saccharomyces cerevisae : 25 g of fresh yeast in 100 ml of water (do not keep for more than one week in a refrigerator).

Suspension de Saccharomyces cerevisiae : 25 g de levure fraîche dans 100 ml d'eau (ne pas conserver plus d'une semaine au réfrigérateur).


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