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bottoming

French translation: (enrobage) par immersion partielle

07:24 Jan 10, 2019
English to French translations [PRO]
Tech/Engineering - Food & Drink / brevet confiseries glacées
English term or phrase: bottoming
A method according to claim 17, wherein the aqueous-based coating is applied by bottoming.

A method according to claim 17 wherein step vi) is followed by providing the composite frozen confection with an additional layer of ice crystals.
orgogozo
France
Local time: 20:45
French translation:(enrobage) par immersion partielle
Explanation:
une suggestion...

pour ne couvrir que la partie inférieure
Selected response from:

florence metzger
Local time: 20:45
Grading comment
Merci à tous
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +1(enrobage) par immersion partielle
florence metzger
3Trempage/enrobage inférieur
zi_neb


  

Answers


1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
(enrobage) par immersion partielle


Explanation:
une suggestion...

pour ne couvrir que la partie inférieure

florence metzger
Local time: 20:45
Native speaker of: Native in FrenchFrench
PRO pts in category: 28
Grading comment
Merci à tous

Peer comments on this answer (and responses from the answerer)
neutral  Tony M: In fact, in this particualr context, where we are talking about coating with ice crystals, that might not be the case... though i'd agree that usually (e;g. chocolates, biscuits) it would be.
8 mins
agree  GILLES MEUNIER
33 mins
  -> Merci
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2 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
Trempage/enrobage inférieur


Explanation:
Trempage de la base des pièces à enrober.

Examples:

"Bottoming: the flooding of the fingers' base when passing a bottom wall of enrobing mass circulated from below"

"Most ice cream enrobers feature a bottoming section (flood)"

"Bac de trempage pour **enrobage inférieur** et latéral"

Example sentence(s):
  • Before the slab is removed from the frame, the ganache layer needs to be precoated (or "bottomed") with a thin layer of tempered chocolate. This keeps the ganache from sticking to the dipping fork, which makes it much easier to dip.
  • The terms pre-bottomer and bottomer mean the same thing. Certain types of centers have difficulty getting good bottom coverage. Centers that are irregular shapes, soft, sticky or frozen are examples. A prebottomer applies a layer of coating to the bottom

    https://books.google.be/books?id=A1CkAgAAQBAJ&pg=PA174&lpg=PA174&dq=%22bottoming%22+coating+ice+cream&source=bl&ots=p93N9vDSwk&sig=XWKT7Nkso
    Reference: http://www.sacarforni.net/fr/prodotti/machines/linea-cioccol...
zi_neb
Belgium
Local time: 20:45
Works in field
Native speaker of: Native in ArabicArabic
PRO pts in category: 8
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