A good roaster must be part artist, and part scientist, to maintain quality and consistency.
烘焙高手必须兼具艺术家的气质和科学家的严谨.
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The gas Roaster are cooled, and then put into absorption tower to form regenerative acid.
产生的气体冷却后进入到吸收塔形成再生酸.
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In the Greek candy-store was the whine of a peanut-roaster, and the oil smell of nuts.
从那家希腊人开的糖果店里,传来了哔哩啪啦油炸花生的声音, 散发着油炸花生的香味.
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林塞·博尔捷,美国绿山咖啡烘焙公司的首席采购,在谈及“卡斯蒂罗”能否担任恢复产量重任时,形容咖啡产业对此是“如坐针毡”。事实上,“卡斯蒂罗”做到了。
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将浓度为40~55%的废酸用泵打入焙烧入口,进入沸腾炉的沸腾层焙烧。
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