Chocolate Lover's Chocolate Covered Cocoa Nibs

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Chocolate Lover's Chocolate Covered Cocoa Nibs

机译：巧克力情人的巧克力可可粒

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New for spring, Chocolate Lover's Chocolate Covered Cocoa Nibs are in keeping with Bridge Brands' motto, "There is arnchocolate for every occasion and an occasion for every chocolate." Available in dark and milk chocolate, the nibs come in 3.5-oz tins as well as 1-oz. Tins that can be customized for bridal, anniversaries and graduation. Ingredients: Cocoa mass, cocoa beans, cane sugar, cocoa powder, cocoa butter, emulsifier (soy lecithin) and natural vanilla. Contains soy. May contain traces of peanuts, tree nuts, sesame and milk.

机译：春季的新品，巧克力恋人的巧克力覆盖可可豆粒与Bridge Brands的座右铭相符：“每种场合都有一种巧克力，每种场合都有。”笔尖有黑巧克力和牛奶巧克力两种口味，有3.5盎司罐装和1盎司罐装。可以为新娘，周年纪念和毕业定制的罐子。成分：可可块，可可豆，蔗糖，可可粉，可可脂，乳化剂（大豆卵磷脂）和天然香草。包含大豆。可能含有微量的花生，坚果，芝麻和牛奶。

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《Candy industry》 |2010年第3期|RC4|共1页
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1. Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC x GC-QMS [J] . Braga Soraia C. G. N., Oliveira Luciana F., Hashimoto Juliana C., Microchemical Journal: Devoted to the Application of Microtechniques in all Branches of Science . 2018,第期

机译：使用GC X GC-QMS在生产过程中挥发性曲线挥发性曲线研究
2. The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates [J] . Zyzelewicz Dorota, Krysiak Wieslawa, Oracz Joanna, Food research international . 2016,第pta2期

机译：焙烧条件对可可豆，豆粒和巧克力中多酚含量的影响
3. Crispy cocoa nibs in 60% chocolate [J] . Food Trade Review group Food Trade Review . 2010,第9期

机译：60％巧克力脆皮可可粒
4. Relayouting Cocoa Processing Unit of Banua Chocolate Using CRAFT Algorithm (Case Study: Cocoa Processing Unit of Banua Chocolate, Poso, Central Sulawesi) [C] . Risnandar Risnandar, Triyono Agus UKSim-AMSS 6th European Modelling Symposium. . 2012

机译：使用CRAFT算法中继Banua巧克力的可可加工单元（案例研究：苏拉威西中部Poso的Banua巧克力的可可加工单元）
5. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions. [D] . Royyala, Vishal Kumar. 2008

机译：用不同类型的可可和巧克力制成的加工奶酪的产品配方和消费者接受度，以及用不同类型的巧克力夹杂物制成的切达干酪的产品配方和定量描述分析。
6. Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition [O] . Veronika Barišić, Milica Cvijetić Stokanović, Ivana Flanjak, 2020

机译：可可壳作为功能巧克力 - 生物活性成分的巧克力在巧克力中具有不同组成的一步
7. Cocoa and Chocolate: 'Liquor of the Gods'? A Historical Review of the Cocoa and Chocolate Economy [O] . Poelmans Eline 2012

机译：可可和巧克力：“神的酒”？可可和巧克力经济的历史回顾

Chocolate Lover's Chocolate Covered Cocoa Nibs

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