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Interpreting, Translation, Editing/proofreading, Training
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Specializes in:
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Sample translations submitted: 1
English to Italian: Manuale di istruzioni bread maker General field: Tech/Engineering Detailed field: Mechanics / Mech Engineering
Source text - English • PR ACTICA L ADVICE
Preparati on
1Please read these instructions carefully: the method for making bread with this appliance is not the same as for hand-made bread.
2 Ali ingredients used must be at room temper atu re (u nless otherwise indicated) and must be weighed exactly. Measu re liquids with the graduated bea ker supplied. Use the double doser supplied to measu re tea spoons on one side and tablespoons on the other.All spoon measu res are level and not heaped. Incorrect measurements give bad re sults.
3 For successful bread making using the correct ingredients is critical. Use ingredients before their use-by date and keep them in a cool dry piace.
4 It is importa nt to measu re the quantity of flou r precisely. That is why you should weigh out flour using a kitchen scale. Use packets of flaked dried yeast (sold in the UK as Easy Bake or Fast Action Yeast). Unless otherwise indicated in the reci pe, do not use ba king powder. Once a packet of yeast has been opened, it should be sealed, stored in a cool piace and used within 48 hou rs.
5 To avoid spoiling the proving of the dough, we advise that ali ingredients should be put in the bread pa n at the start and that you should avoid opening the lid during use (u n less otherwise indicateci). Carefully follow the order of ingredients and qua ntities indicateci in the reci pes. First the liquids, then the solids. Yeast should not come into contact with liquids, sugar or salt.
Using
• Bread preparation is very sensitive to tem perature and humidity conditions. In case of high heat, use liquids that are cooler than usua l. Likewise, if it is cold, it may be neces sary to warm up the water or milk (never ex ceeding 35°C).
• It can also sometimes be useful to check the state of the dough during the second kneading: it should form an even bai! which comes away easily from the walls of the pan.
- If not ali of the flou r has been blended into the dough, add a little more water,
- if the dough is too wet and sticks to the sides, you may need to add a little flou r. Such corrections should be undertaken very gradually (no more than 1 tablespoon at a time) and wait to see if there is an improve ment before continuing.
• A common error is to think that adding more yeast will make the bread rise more. Too much yeast makes the structu re of the bread more fragile and it will rise a tot and then fati while baking. You can determine the state of the dough just before ba king by touching it lightly with you r fingertips: the dough should be slightly resista nt and the fingerprint should disappea r little by little
Translation - Italian CONSIGLI PRATICI
Preparazione
1 Leggere attentamente queste istruzioni: il modo per fare il pane con questo strumento non è lo stesso utilizzato per il pane fatto a mano.
2 Tutti gli ingredienti utilizzati devono essere a temperatura ambiente (se non indicato diversamente) e devono essere pesati con esattezza. Misurare i liquidi con il bicchiere graduato fornito. Utilizzare il doppio della dose fornita per misurare cucchiaini da una parte e cucchiai dall’altra. Le misure dei cucchiai non devono essere colme. Dosi non corrette hanno ripercussioni negative sui risultati.
3 Affinché il pane sia fatto correttamente è fondamentale utilizzare gli ingredienti giusti. Utilizzare gli ingredienti prima della scadenza e tenerli in un luogo fresco e asciutto.
4 È importante misurare con precisione la quantità della farina. Per questo si consiglia di utilizzare una bilancia da cucina. Utilizzare pacchi di lievito essiccato in fiocchi (venduto nel Regno Unito come “Easy Bake” o “Fast Action Yeast”). Non utilizzare lievito in polvere, se non indicato diversamente nella ricetta. Una volta aperto il pacco di lievito essiccato, si consiglia di chiuderlo e conservarlo in un luogo fresco e utilizzarlo entro 48 ore.
5 Per non rovinare la lievitazione dell’impasto, si consiglia di mettere tutti gli ingredienti nella teglia del pane all’inizio ed evitare di aprire il coperchio durante l’utilizzo (se non diversamente specificato). Seguire attentamente l’ordine degli ingredienti e le quantità indicate nelle ricette. Prima i prodotti liquidi, poi quelli solidi. Il lievito non dovrebbe entrare in contatto con i liquidi, lo zucchero o il sale.
Utilizzo
• La preparazione del pane dipende molto dalla temperatura e dall’umidità. In caso di eccessivo caldo, utilizzare liquidi più freddi del solito. Allo stesso modo, in caso di freddo, potrebbe essere necessario riscaldare l’acqua o il latte (mai sopra ai 35°C).
• Potrebbe anche essere utile, a volte, controllare lo stato dell’impasto durante la seconda lavorazione: dovrebbe formare un impasto omogeneo che si stacca facilmente dalla teglia.
- se non è stata amalgamata tutta la farina nell’impasto, aggiungere poca acqua in più,
- se l’impasto è troppo bagnato e si attacca ai lati, potrebbe essere necessario aggiungere un po’ più di farina.
Tali correzioni dovrebbero essere introdotte gradualmente (non più di un cucchiaio alla volta) vedendo se c’è un miglioramento prima di continuare.
• Un errore comune è pensare che aggiungere più lievito essiccato farà crescere di più il pane. Troppo lievito essiccato rende la struttura del pane più fragile, crescerà molto e poi cadrà durante la cottura. Si può conoscere lo stato dell’impasto prima di cuocerlo toccandolo delicatamente con la punta del dito: l’impasto dovrebbe essere un po’ resistente e l’impronta del dito dovrebbe scomparire un po’ alla volta.
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Translation education
Master's degree - Università degli studi internazionali di Roma UNINT
Experience
Years of experience: 5. Registered at ProZ.com: Dec 2020.
Adobe Acrobat, CaptionHub, Microsoft Excel, Microsoft Word, OmegaT, Powerpoint, Smartcat
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Meet new translation company clients
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Bio
Native Italian speaker. My experience with translation began at University. I'm graduated in Interpreting and Translation in Rome (Master's degree) and my work languages are English, German and Spanish. I have also attended a course in specialised and technical translation. I provide translation in medical, business and legal fields.