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Langzeitführung

English translation: long-term fermentation / long-time fermentation

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
German term or phrase:Langzeitführung
English translation:long-term fermentation / long-time fermentation
Entered by: mgrange

14:00 Aug 18, 2008
German to English translations [PRO]
Tech/Engineering - Food & Drink / Baking
German term or phrase: Langzeitführung
Context: in a patent about a baking additive, the term occurs in the following sentence:

"Es ist sowohl eine effektive Herstellung von Frischware als auch die Herstellung von Backwaren mit Techniken, wie Gärverzögerung oder Gärunterbrechung, sowie jede Art von Langzeitführung möglich"

I found the following definition: "Teigführung mit geringer Hefemenge", but can't find the English term and I'm not familiar with baking technology.

Can anyone help, please?
mgrange
United Kingdom
Local time: 15:41
long-term fermentation / long-time fermentation
Explanation:
I am really not sure if these terms fit in this context, but I think it is possible, as IMO this has something to do with methods how to keep the fermenting dough for a longer time and still preventing it from being fermented too much.

"Make a superior product with our new, cutting-edge process. You’ll notice more developed layers in laminated doughs, more oven lift and a more defined, open grain. Furthermore, you can achieve the aroma, flavor profile and eating quality associated with *long-term fermentation*."
Selected response from:

Dr. Johanna Schmitt
Germany
Local time: 16:41
Grading comment
Many thanks for your help. All three terms seem to be in use (Long-term/long-time/long fermentation).
4 KudoZ points were awarded for this answer



Summary of answers provided
2 +3long-term fermentation / long-time fermentation
Dr. Johanna Schmitt


  

Answers


1 hr   confidence: Answerer confidence 2/5Answerer confidence 2/5 peer agreement (net): +3
long-term fermentation / long-time fermentation


Explanation:
I am really not sure if these terms fit in this context, but I think it is possible, as IMO this has something to do with methods how to keep the fermenting dough for a longer time and still preventing it from being fermented too much.

"Make a superior product with our new, cutting-edge process. You’ll notice more developed layers in laminated doughs, more oven lift and a more defined, open grain. Furthermore, you can achieve the aroma, flavor profile and eating quality associated with *long-term fermentation*."


    Reference: http://www.shaffermanufacturing.com/bakery-equipment/dough-r...
    Reference: http://linkinghub.elsevier.com/retrieve/pii/S073352100600002...
Dr. Johanna Schmitt
Germany
Local time: 16:41
Native speaker of: Native in GermanGerman
PRO pts in category: 7
Grading comment
Many thanks for your help. All three terms seem to be in use (Long-term/long-time/long fermentation).

Peer comments on this answer (and responses from the answerer)
agree  GeorginaW (X): sounds feasible
3 mins
  -> Thank you, Georgina!
agree  Alison MacG: I think you're right, e.g. http://www.agfdt.de/loads/bt03/seiffert.pdf although I think "long fermentation" is more common, e.g. http://www.breadroll.co.uk/products.php?page_id=8
42 mins
  -> Thank you very much, Alison, also for the links!
agree  Megan Yeary: sounds right!
11 hrs
  -> Thank you, Megan!
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