Lindt USA Christens New Cocoa Roasting Facility

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Lindt USA Christens New Cocoa Roasting Facility

机译：Lindt美国克里斯滕斯新可可烘焙设施

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Lindt & Sprungli, one of the world's leading producers of premium chocolate, unveiled a new state-of-the-art bean roasting facility at its U.S. headquarters in Stratham, N.H., on June 16. The new 40,000-sq.-ft., multimillion dollar cocoa liquor plant provides the company with the capability to clean, roast and grind cocoa beans, and, ultimately, to create cocoa liquor - a key component in the chocolate production process. The addition allows Lindt USA to control the entire chocolate production process, from bean to finished product, at its Stratham manufacturing plant.

机译：全球领先的优质巧克力生产商之一Lindt＆Sprungli于6月16日在其位于美国新罕布什尔州斯特拉瑟姆的美国总部揭幕了一座新的最先进的咖啡豆烘焙设施。新的40,000平方英尺的耗资数百万美元的可可液化工厂为公司提供了清洁，烘烤和研磨可可豆的能力，并最终创造了可可液，这是巧克力生产过程中的关键组成部分。通过添加，Lindt USA可以在其Stratham制造工厂控制从豆子到成品的整个巧克力生产过程。

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《Candy industry》 |2010年第7期|p.10|共1页
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1. Lindt USA cocoa liquor facility [J] . The manufacturing confectioner . 2010,第8期

机译：美国Lindt可可酒厂
2. Temperature/duration couples variation of cocoa beans roasting on the quantity and quality properties of extracted cocoa butter [J] . Pauline Mounjouenpou, Daniel Belibi, Bongse Kari Andoseh, Annals of Agricultural Science . 2018,第1期

机译：温度/持续时间将可可豆烘烤的变化与提取的可可脂的数量和质量特性联系起来
3. Temperature/duration couples variation of cocoa beans roasting on the quantity and quality properties of extracted cocoa butter [J] . Pauline Mounjouenpou, Daniel Belibi, Bongse Kari Andoseh, Annals of Agricultural Science . 2018,第1期

机译：温度/持续时间伴随可可豆焙烧对提取的可可脂的数量和质量特性的变化
4. Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins [C] . Farah D. M. H., Zaibunnisa A. H., Misnawi J. International Conference on Asia Agriculture and Animal . 2012

机译：焙烧过程对不同起源焙烧可可豆酸浓度和吡嗪浓度的影响
5. Adhesion of food powders during coating and the effects of alkalization and roasting conditions on cocoa volatile compounds. [D] . Huang, Yang. 2010

机译：包衣过程中食品粉末的粘附力以及碱化和烘烤条件对可可挥发性化合物的影响。
6. Utilization of a Model Cocoa Fermentation System and Roasting to Assess Differences Among Bioactive Compounds and Bioactivity of Cocoa Through Variable Processing Conditions (FS07-04-19) [O] . Kathryn Racine, Brian Wiersema, Andrew Lee, 2019

机译：利用模型可可发酵系统并进行焙烧以通过可变加工条件评估生物活性化合物和可可生物活性之间的差异（FS07-04-19）
7. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans [O] . Kathryn C. Racine, Brian D. Wiersema, Laura E. Griffin, 2019

机译：与通过通过控制发酵和同一原料可可豆的烘烤制备的Cocoas中制备的Cocoas中的香料或总多酚浓度相比，黄黄烷醇聚合是α-葡萄糖苷酶抑制活性的优异预测因子。

Lindt USA Christens New Cocoa Roasting Facility

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