balls to proof

Portuguese translation: bolas de (massa) descansem e cresçam

07:44 Nov 20, 2020

English to Portuguese translations [PRO]
Tech/Engineering - Mechanics / Mech Engineering / bakery systems

English term or phrase: balls to proof

Sheeter, Moulder, Panner, (SMP)
The Divider takes raw bulk dough and cuts it into dough pieces that are a specific weight

The rounder makes these dough pieces round, and often floured.
The Proofer allows the dough balls to proof on their way to the SMP.
The SMP is the final shaping and panning of the dough before it is conveyed into the oven.

Izabel Santos
Brazil

Portuguese translation:bolas de (massa) descansem e cresçam

Explanation:
Trata-se de deixar o fermento trabalhar, permitindo que a massa cresça.

O "Provador" (não sei como você traduziu) permite que as bolas de massa descansem e cresçam a caminho do SMP"

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Note added at 5 hrs (2020-11-20 12:56:27 GMT)
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bolas (de massa), sorry x)

Selected response from:

Silvia Tratnik
Local time: 09:03

Grading comment

Muito obrigada, Silvia! bj
4 KudoZ points were awarded for this answer

Summary of answers provided

5 +3

bolas de (massa) descansem e cresçam

Silvia Tratnik

4 +2

confere o peso e tamanho do produto

Felipe Lacerda

Discussion entries: 3

Answers

49 mins confidence:

peer agreement (net): +2

confere o peso e tamanho do produto

Explanation:
Uma unidade parte e corta a massa (divider), a segunda enrola (rounder) e essa terceira verifica se elas estão na medida/peso certo (Proofer) para levar até o SMP, que é a última etapa.

Usei "produto" porque fica mais genérico e cobre mais opções de pães.

Felipe Lacerda
Brazil
Local time: 09:03
Meets criteria
Specializes in field
Native speaker of:

Portuguese
PRO pts in category: 52

5 hrs confidence:

peer agreement (net): +3

bolas de (massa) descansem e cresçam

"In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods where the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, the
"Proofing is the act of allowing your pizza dough to properly rise at room temperature for one (or up to 3 or 4) hour(s) before you shape it into a pizza."

https://en.wikipedia.org/wiki/Proofing_(baking_technique)
https://www.pizzacraft.com/blogs/pizzacraft-blog/proofing-pizza-dough

Silvia Tratnik
Local time: 09:03
Does not meet criteria
Native speaker of:

Portuguese
PRO pts in category: 8

Grading comment

Muito obrigada, Silvia! bj

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Portuguese translation: bolas de (massa) descansem e cresçam

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