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Active dry yeast
Active fresh yeast
Active yeast
Agglomerating yeasts
Agglutinating yeasts
Baker's compressed yeast
Brewer's yeast
Brewing yeast distiller
Brewing yeast handling operative
Cake yeast
Compressed baker's yeast
Compressed yeast
Dry yeast
Fast rising yeast
Fast-rising active dry yeast
Flocculating yeasts
Fresh yeast
Instant yeast
Natural yeasts
Prepared baking powders
Pressed yeast
Principles of yeast fermentation
Principles of yeast fermenting
Quick rise active dry yeast
Quick yeast
Quick-acting yeast
Quick-rising yeast
Rapid rise active dry yeast
Science of fermenting yeast
Top-cropping yeast
Wet yeast
Yeast distiller
Yeast distilling operative
Yeast fermentation principles

Traduction de «active yeast » (Anglais → Français) :

TERMINOLOGIE
voir aussi les traductions en contexte ci-dessous


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 ]


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 ]


dry yeast [ active dry yeast ]

levure sèche [ levure sèche active ]


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


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

principes de fermentation des levures


agglomerating yeasts | agglutinating yeasts | flocculating yeasts

levures agglomérantes | levures agglutinantes


natural yeasts (active or inactive) | prepared baking powders

levures artificielles préparées | levures naturelles, vivantes ou mortes


top-cropping yeast | brewer's yeast

levure cultivée en surface


ensuring regulatory compliance concerning distribution activities | secure regulatory compliance concerning distribution activities | enable regulatory compliance concerning distribution activities regulatory compliance concerning distribution activities | ensure regulatory compliance concerning distribution activities

assurer la conformité des activités de distribution
TRADUCTIONS EN CONTEXTE
Yeast culture dehydrated (IFN 7-05-520) is the dried product composed of yeast and the medium in which it is grown, dried in such a manner as to preserve the fermenting activity of the yeast.

Culture de levure déshydratée (NIA 7-05-520) — produit constitué de la levure et de son milieu de culture, séché de façon à ce que soit préservé le pouvoir de fermentation de la levure.


Yeast culture dehydrated (IFN 7-05-520) is the dried product composed of yeast and the medium in which it is grown, dried in such a manner as to preserve the fermenting activity of the yeast.

Culture de levure déshydratée (NIA 7-05-520) — produit constitué de la levure et de son milieu de culture, séché de façon à ce que soit préservé le pouvoir de fermentation de la levure.


Yeast active dehydrated (IFN 7-05-524) is yeast that has been dried in such a manner as to preserve a large portion of its fermenting power.

Levure active déshydratée (NIA 7-05-524) — levure séchée de façon à ce qu’elle conserve une grande partie de son pouvoir de fermentation.


Yeast active dehydrated (IFN 7-05-524) is yeast that has been dried in such a manner as to preserve a large portion of its fermenting power.

Levure active déshydratée (NIA 7-05-524) — levure séchée de façon à ce qu’elle conserve une grande partie de son pouvoir de fermentation.


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Sodium bicarbonate is mainly responsible for the raising, while yeast with low raising activities is particularly needed to develop the typical aromatic taste.

Le bicarbonate de sodium est essentiellement responsable du levage, tandis que la levure à faible activité de levage est davantage nécessaire pour le développement d'arômes typiques.


Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 3002); prepared baking powders:

Levures (vivantes ou mortes); autres micro-organismes monocellulaires morts (à l'exclusion des vaccins de la rubrique 3002); poudres à lever préparées:


Sodium bicarbonate is mainly responsible for the raising, while yeast with low raising activities is particularly needed to develop the typical aromatic taste.

Le bicarbonate de sodium est essentiellement responsable du levage, tandis que la levure à faible activité de levage est davantage nécessaire pour le développement d'arômes typiques.


Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading No 3002); prepared baking powders

Levures (vivantes ou mortes); autres micro-organismes monocellulaires morts (à l'exclusion des vaccins du n° 3002); poudres à lever préparées


It is therefore desirable for the yeasts concerned to include only active yeasts, as the text indicates, but also deactivated yeasts and yeast extracts.

Il serait donc souhaitable que les levures concernées ne soient pas seulement les levures actives, comme le texte l'indique - mais également les levures désactivées et les extraits de levure.


2102 | Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading 3002); prepared baking powders |

2102 | Levures (vivantes ou mortes); autres micro-organismes monocellulaires morts (à l’exclusion des vaccins du no3002); poudres à lever préparées |


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