Dictionary

 

If you do not speak Russian and use Google Translator, it is not very accurate, and the translated text can be misleading. This dictionary can help with a proper translation of the most important terms.

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Google Translator: Welding

Original text: Заварка

Proper translation: Scald

Explanation: Usually, this is done by brewing the flour with boiled water and fermenting it at 65°C for 3-5 hours. Quite often, rye diastatic malt is added as an amylase source to increase the quality.

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Google Translator: Tea leaves

Original text: Заварка

Proper translation: Scald

Explanation: Same as for Welding above

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Google Translator: Peeled rye flour 

Original text: Мука ржаная обдирная

Proper translation: Medium rye flour

Explanation: Here, the Google Translator just did a one-to-one translation out of context. Ash content of this flour is 1.4.

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Google Translator: Wallpaper rye flour 

Original text: Мука ржаная обойная

Proper translation: Wholegrain rye flour

Explanation: 

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Google Translator: Sifted rye flour

Original text: Мука ржаная сеяная

Proper translation: White rye flour

Explanation: Different flour types are measured by their ash content. For this type, it must be about 0.8. Ask your supplier. In the worst case, it can be replaced by light rye flour, but it cannot be replaced by medium rye flour due to the very different water absorption ratio. German equavalent is Roggen Mehl T. 815

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Google Translator: Wheat flour grade 2

Original text: Пшеничная мука 2 сорта

Proper translation: First clean (first grade) wheat flour?

Explanation: Probably very difficult to find in your country. Ash content ~1.1. Italian tipo 2, French 110, German 1050. To get the same ash content, you can mix all-purpose wheat flour with wholegrain at a ratio of 3:2.

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Google Translator: Wheat flour grade 1

Original text: Пшеничная мука 1 сорта

Proper translation: Bread flour

Explanation: Ash content ~0.8. Italian tipo 1, French 85, German 815. 

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Google Translator: premium wheat flour

Original text: Пшеничная мука высшего сорта

Proper translation:  all-purpose flour

Explanation: Ash content ~0.55. Italian tipo 00 (0?), French 55, German 550.

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Google Translator: Fermented rye malt

Original text: Ржаной ферментированный солод

Proper translation:  Fermented rye malt

Explanation: This type of malt is the most misunderstood component in English translations. Some translations mention it as "Red rye malt," some as "Solod." However, the most proper translation is "Fermented rye malt." I suppose it will be very difficult to get in your country. The suggested replacements from brewing shops, like Crystal malt, Chocolate malt, etc., are not really replacements and are not even 10% close to the fermented rye malt used in Russia. I suggest you use eBay and order it from ex-USSR countries or try to make it yourselves, by reading this post or watch this vidio with english subtitles.

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Google Translator: White rye malt

Original text: Ржаной белый солод, Ржаной неферментированный солод

Proper translation:  Diastatic rye malt

Explanation: Rye malt with diastatic activity (active malt). You can easily get it from homebrewers' shops and mill it by yourself at home.

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Google Translator: Molasses 

Original text: Патока

Proper translation:  Malt Syrup (Malt extract)

Explanation: Molasses is not used in Russian bakeries. Патока (Patoka) is a malt-containing syrup obtained from popcorn, malted by adding diastatic barley. The closest component would be barley malt syrup (extract).

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Google Translator: Cumin 

Original text: Тмин

Proper translation:  Caraway seeds

Explanation: The most mistranslated component by Google Translator. Traditionally, cumin is never used in Russia for bread baking. The most used spices are caraway, coriander, and anise.

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Google Translator: Yeast 

Original text: Дрожжи

Proper translation:  Fresh yeast

Explanation: Most Russian recipes use fresh yeast, not dry yeast. Dry yeast is rarely used in Russia due to the high availability of fresh yeast. If you're trying to translate a Russian recipe and it simply says "yeast," it's almost 100% certain that fresh yeast is intended. If you need to substitute, I suggest a ratio of 2.5: 2.5 times less in dry equivalent.

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Google Translator: Salt 

Original text: Соль

Proper translation:  Table Salt

Explanation: You definitely do not need iodized salt. According to my experience, the salt could be very different (depending on type and country). It can be that the amount of salt mentioned in the recipe will not be enough, and you may need to change the salt or increase the amount.

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Google Translator: Dough 

Original text: Опара

Proper translation:  Pre-dough (preferment)

Explanation: Most Russian recipes include a predough stage (опара). Google often mistranslates this as "dough." Don't be surprised if you see "dough" twice in the recipes.

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Google Translator: KMKZ 

Original text: КМКЗ

Proper translation:  CLAS (Concentrated Lactic Acid Sourdough)

Explanation: It is a special sourdough type used in Russia. More info about it in English is available here.

PS: If you are unsure about something, let me know, and I will include it in this dictionary.