bakmeel

English translation: self-raising/self-rising flour

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Dutch term or phrase:(zelfrijzend) bakmeel
English translation:self-raising/self-rising flour
Entered by: vic voskuil

00:35 Apr 28, 2009
Dutch to English translations [Non-PRO]
Marketing - Cooking / Culinary
Dutch term or phrase: bakmeel
in cooking recipes
it should be a type of flour
Muriel Pronk
flour
Explanation:
Despite the fact that van Dale lists "self-raising flour" (or "self-rising flour" in US English) I would translate "bakmeel" simply as "flour", since
self-raising flour = zelfrijzend bakmeel

See e.g. http://www.foodlexicon.net/zrbmeel.htm

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Note added at 6 hrs (2009-04-28 06:49:59 GMT)
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Hmm, kennelijk impliceert de toevoeging "bak" in bakmeel al dat het een rijsmiddel bevat, maar in de praktijk staat er meestal de toevoeging "zelfrijzend" voor.

Van Dale (Nederlands): bakmeel = tarwebloem met bakpoeder
Selected response from:

vixen
Greece
Local time: 15:12
Grading comment
very helpful - thank you!
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +8self-raising flour
vic voskuil
4 +1flour
vixen
4all-purpose flour; cake flour
Wanda Boeke
5 -2plain flour or flour
Jennifer Barnett
4 -2any flour that can be baked with
Usha Shankar
Summary of reference entries provided
self raising/rising
solejnicz

Discussion entries: 2





  

Answers


22 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +8
self-raising flour


Explanation:
'tis indeed (although, as far as I know, the debate over whether it's self-raising or self-rising is still raging)

vic voskuil
Netherlands
Local time: 14:12
Native speaker of: Dutch

Peer comments on this answer (and responses from the answerer)
agree  Lianne van de Ven: I know it as self-rising.... http://www.whitelily.com/Products/Category.aspx?groupid=93
2 hrs
  -> thanks Lianne!

agree  Anja Thys
5 hrs
  -> thanks Anja!

agree  vixen: Self-raising flour is inderdaad de juiste term ;-)
5 hrs
  -> thanks Vixen!

agree  Kate Hudson (X)
7 hrs
  -> thanks Kate!

agree  solejnicz: "Bakmeel" is necessarily "self-raising/rising", I think.
7 hrs
  -> yes! ought to be indeed (see 'The Jennifer challenge')

agree  Chris Hopley: Zelfrijzend bakmeel = self-raising flour. Can't imagine that to be a debate that rages.... zzzzzz ;-)
7 hrs
  -> I may have confused the fuss with young vs. old earth creationism (but I do distinctly remember another foreigner et moi quarreling about which term makes the dough...erm... grow bigger...)

agree  Jennifer Barnett: I agree!!
8 hrs
  -> Tiny challenge: find me 1 instance where bakmeel is written, yet flour/bloem is meant... // Thanks Jennifer! (also for enlightening me on flour and not bakmeel for sauces:)

neutral  Laura Morwood: For the right translation, you'll need the recipe: if there is no mention of yeast or baking powder or another rising agent, most of the time you will use self raising flour.
9 hrs
  -> Bakmeel for bloem yes, but bloem for bakmeel...? Not many a cook methinks ;)

agree  Toiny Van der Putte-Rademakers: Van Dale: bakmeel: tarwebloem met bakpoeder. Van Dale: bakpoeder: kunstmatig rijsmiddel. Synoniem: gistpoeder.
18 hrs
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6 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
flour


Explanation:
Despite the fact that van Dale lists "self-raising flour" (or "self-rising flour" in US English) I would translate "bakmeel" simply as "flour", since
self-raising flour = zelfrijzend bakmeel

See e.g. http://www.foodlexicon.net/zrbmeel.htm

--------------------------------------------------
Note added at 6 hrs (2009-04-28 06:49:59 GMT)
--------------------------------------------------

Hmm, kennelijk impliceert de toevoeging "bak" in bakmeel al dat het een rijsmiddel bevat, maar in de praktijk staat er meestal de toevoeging "zelfrijzend" voor.

Van Dale (Nederlands): bakmeel = tarwebloem met bakpoeder

vixen
Greece
Local time: 15:12
Works in field
Native speaker of: Dutch
PRO pts in category: 8
Grading comment
very helpful - thank you!

Peer comments on this answer (and responses from the answerer)
agree  Jennifer Barnett: I agree. Self raising flour can also be indicated by S.R./SR flour - perhaps an Australian variation.
49 mins
  -> Actually, bakmeel seems to imply that it includes a raising agent, which means Vic has it right. I would always add "zelfrijzend" in NL, though, to avoid any confusion. ;-)

neutral  solejnicz: I think you should be as explicit as possible. But you have corrected yourself, indeed.
2 hrs
  -> Are you referring to my original answer or to my correction (which states that I agree with Vic)
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6 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -2
any flour that can be baked with


Explanation:
Bakmeel, can be any kind of flour that is used for baking. It can be plain flour, zelf raising flour or whole wheat flour etc.

Usha Shankar
Netherlands
Local time: 14:12
Specializes in field
Native speaker of: Native in EnglishEnglish, Native in DutchDutch

Peer comments on this answer (and responses from the answerer)
disagree  vic voskuil: do find a reference to back that up, please... just one'll do...
4 hrs

disagree  Lianne van de Ven: Bakmeel is simply short for zelfrijzend bakmeel. "Bakmeel" is never used for meel, tarwemeel or bloem. See other comments too
4 hrs

neutral  solejnicz: This makes clear what the purpose is, but not that the flour is self-rising.
4 hrs
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7 hrs   confidence: Answerer confidence 5/5 peer agreement (net): -2
plain flour or flour


Explanation:
Having just read the reference supplied by Vic, I was reminded that 'plain' denotes flour without a rising agent. This word is not always used in recipes, depending apparently on the precision of the writer.

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Note added at 8 hrs (2009-04-28 09:08:21 GMT)
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In reply to the last comment on my comment. As an experienced cook/baker, I know that it is absolutely necessary to be explicit about the type of flour required in a recipe. And please note that not all baking recipes require self raising flour. For non baking recipes, eg. sauces, SR flour is never used.

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Note added at 11 hrs (2009-04-28 11:37:58 GMT)
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OK, OK, I give up. Just checked van Dalen and sure enough, bakmeel = self raising flour. Therefore I would think that 'zelfrijzend bakmeel' is a repetitive term and probably should not be used. Thank goodness I can now avoid the challenge! Shows how little I used Dutch baking recipes and, er..., standard bakmeel.

Example sentence(s):
  • 250g of plain flour

    Reference: http://www.whitelily.com/Products/Category.aspx?groupid=93
Jennifer Barnett
France
Local time: 14:12
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 11

Peer comments on this answer (and responses from the answerer)
disagree  Chris Hopley: bakmeel is always zelfrijzend - I've never seen a pack without the word zelfrijzend on it (see here, for example: http://webwinkel.ah.nl/ ) // I can't tell you why; none of it was my idea! :-)
2 hrs
  -> So 'zelfrijzend is missing in the original term? I hate to start sounding pedantic, BUT, if bakmeel is always SR, why is zelfrijzend mentioned on the packet?

disagree  Lianne van de Ven: "Zelfrijzend" was included when bakmeel was first introduced on the market. Now everyone knows bakmeel is zelfrijzend, but it's still on the package. It's formal vs colloquial. Hier een voorbeeld: http://tiny.cc/viFKD
4 hrs
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15 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
all-purpose flour; cake flour


Explanation:
There's 'all-purpose flour,' 'cake flour,' and 'bread flour' in the US (the first two are milled to be very light, the last is somewhat denser). I have them in my home.

I'd stay away from 'self-rising' - depends what's being baked. For breads you don't want 'self-rising' flours, for cookies it may not matter (hence 'all-purpose' flour).

Wanda Boeke
United States
Local time: 09:12
Works in field
Native speaker of: Native in EnglishEnglish
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Reference comments


8 hrs peer agreement (net): +2
Reference: self raising/rising

Reference information:
This kind of flour is called"self-raising" in the UK and "self-rising" in the US and Canada. See below.


    Reference: http://en.wikipedia.org/wiki/International_food_terms
solejnicz
Netherlands
Native speaker of: Native in FrenchFrench, Native in DutchDutch

Peer comments on this reference comment (and responses from the reference poster)
agree  Jennifer Barnett: I agree!
2 hrs
agree  vic voskuil: Ah! Closure, finally! :)
3 hrs
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