查询词典 conching

First you have to put the ingredients through a process called conching.

首先，原料要经过一道称为「搅拌揉压」的程序。

The final processes of conching and tempering are essential in the process: they control the texture and the viscosity of the chocolate before it can be used in the manufacturing process.

生产程序中最后的碾磨和回火工艺至关重要：它们控制着巧克力的质地和粘性，其后才能投入制作。

Now 'conching' involves mixing and beating the semi-liquid mixture to develop flavour and reduce the viscosity and size of the particles.

碾磨包括混合并搅拌半液态的混合物以产生香味，并降低颗粒的粘性和粒径。

After conching, you have to temper the chocolate. You do this to make sure that the fats in the chocolate crystallize in the right way.

巧克力经过搅拌揉压之後，还必须加以调温（译注：调温是让巧克力经历不同温度变化的处理，以便让巧克力脂的结晶能够精确成形，使调温後的巧克力变得光泽柔滑），以确保巧克力中的脂肪结晶方式会正确无误。

Chocolate Literally Melts in Your Mouth: Rodolphe Lindt of Berne, Switzerland, invented "conching", a means of heating and rolling chocolate to refine it.

1879年，巧克力，从字面上来看融化在你的嘴：鲁道夫lindt的伯尔尼，瑞士，发明了& conching &，这是一个手段加热和轧制巧克力加以改进。

In one type of conching machine, big heavy rollers mash the ingredients over and over again on a granite slab. The goal is to break up the sugar crystals and cocoa solids to the point where the chocolate is absolutely smooth.

有一款巧克力搅拌揉压机（译注：搅拌揉压机是「瑞士莲」巧克力创始者Rodolphe Lindt於一八七九年首创，由於机形类似海螺而以之命名）的设计，是让巨大沈重的滚轮在花岗石板上一再来回碾压研磨原料，这样做的目的是为了要磨碎糖的结晶体和可可中的固体物质，一直到巧克力变得全然平顺柔滑为止。

Second, Rudolphe Lindt invented a process called "conching," which greatly improved the quality of chocolate candy by making it more blendable.

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"The operators will suffer a temporary decrease in the number of consumers and short message services as people may not like having to provide their ID cards for a phone number," Xu Junqi, vice-dean with the Policy-Making Institute of the Telecommunications Research Centre under MII, said yesterday.

信息产业部下属的通信决策研究院副主任徐俊其昨天说：&实行手机实名制后，人们可能不太情愿用身份证注册手机号，所以通信运营商会暂时面临用户减少和短信用户减少的问题。&

I don't believe in make-believe!

我不相信这些虚构的故事。