Chocolate and cocoa processing at its finest

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Chocolate and cocoa processing at its finest

机译：最好的巧克力和可可加工

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F.B. Lehmann manufactures complete confectionery lines to produce chocolate, compounds, fillings, coatings, fat binders, chocolate articles, nut pastes and chocolate spreads. Full-scale cocoa processing plants are designed and produced to achieve high quality cocoa mass and powder. A large selection of different machines, capacities and modules are available to adapt concepts and designs as close as possible to meet a customer's request.

机译：F.B.雷曼公司生产完整的糖果生产线，以生产巧克力，混合物，馅料，涂料，脂肪粘合剂，巧克力制品，坚果酱和巧克力酱。设计并生产了大型可可豆加工厂，以实现高质量的可可粉和粉末。提供多种不同的机器，功能和模块供您选择，以尽可能地适应概念和设计，以满足客户的需求。

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来源
《Candy industry》 |2005年第1期|p.71|共1页
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正文语种 eng
中图分类轻工业、手工业;
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专利

1. F.B. Lehmann: Chocolate and cocoa processing - at its finest [J] . Candy industry . 2008,第1期

机译：F.B. Lehmann：最好的巧克力和可可加工
2. Chocolate and cocoa processing - at its finest [J] . Candy industry . 2007,第1期

机译：巧克力和可可加工-最好的
3. F.B. Lehmann: Chocolate and cocoa processing - at its finest [J] . Candy industry . 2006,第10期

机译：F.B. Lehmann：最好的巧克力和可可加工
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. From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo [O] . Carla D. Di Mattia, Giampiero Sacchetti, Dino Mastrocola, -1

机译：从可可到巧克力：加工对体外抗氧化活性的影响以及巧克力对体内抗氧化标记的影响
7. From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo [O] . Carla D. Di Mattia, Giampiero Sacchetti, Dino Mastrocola, 2017

机译：从可可到巧克力：加工对体外抗氧化活性的影响以及巧克力对体内抗氧化标志物的影响

Chocolate and cocoa processing at its finest

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