corn,flakes,line

篇一：玉米片设备玉米膨化机

玉米片是一种脆性食品，是以谷物为基本原料，经膨化机械生产线加工而成颗粒形、薄片形或动物造型的营养方便食品。

其突出特点是含有丰富的复合碳水化合物及膳食纤维，同时玉米片早餐谷物食品即可强化许多微量元素，如维生素和矿物质，又可添加可可和糖份，如蜂蜜、麦芽糖等。兑入咖啡、牛奶、酸奶或功能饮料后，可直接食用。儿童还可将早餐谷物食品当成甜脆休闲小吃食用。

济南大鹏机械设备有限公司相关企业介绍及产品信息主要以玉米片设备为主,还包括了玉米片设备价格、玉米片设备厂家等

联系人 亓勇 电话15820009843

关键词：corn flakes machines, corn flakes, corn chips machines, corn flakes extruder, flakes cereals machines

Corn flakes/corn chips machines

Cornflakes/Corn Snacks Processing Line. We are professional manufacturer of food machinery. We have many years experience in this industry. Our

machine has been exported to many countries, like Russia, German, Ukraine South Africa; they have obtained much praise for their reliability and full automatic from our clients.

Corn flakes can be flavored with sugar, honey, coco and cheese, etc. Corn flakes are a popular breakfast cereal manufactured by twin-screw extruder through the treatment of flakes of grain, served with milk and marshmallows, were a very popular food among the families.

The history of corn flakes goes back to the late 19th century, when a group of Seventh-day Adventists began to develop new food to meet the standards of their strict vegan diet. Members of the group experimented with a number of different grains, including wheat, oats, rice, barley, and corn.

Equipment:

1.Corn peeler 2.Miller 3.Mixer 4.screw conveyer 5.Twin-screw extruder 6. Cooling conveying 7.Air conveyer-- 8.Tabletetting machine 9.Air conveyer

10.Three-layer oven 11.Hoister 12.Cooker 13 Sifter 14.Melting

sugar---15.Sprayer sugar16.Hoister 17.Roller 18.Air compressor 19.Hoister

20.Five-layer oven 21.Cooing machine

Corn flakes processing line can be flavored with sugar, honey, coco and cheese, etc.

Corn flakes are a popular breakfast cereal manufactured by twin-screw extruder through the treatment of flakes of grain, served with milk and marshmallows, were a very popular food among the families.

Parameters

Voltage

Installed Capacity

Power Consumption

Output DP65-II Twin screw processing line 380V/50HZ 126KW 96KW 120-150kg/h

篇二：400-600kg宠物食品生产线

篇三：E巧克力挞

Chocolate delice

Serves 6-8

For the base

100g/3?oz toasted hazelnuts

100g/3?oz caramelised sugar pieces

150g /5?oz bran flakes, slightly crushed

Alternate base

100g /3?oz cornflakes, slightly crushed

200g/7oz ready-made praline, slightly warmed

For the delice

140ml/5fl oz full-fat milk

325ml/11?fl oz double cream

2 free-range eggs

340g/12oz good-quality dark chocolate, minimum 60 per cent cocoa solids, roughly chopped

For the caramel hazelnuts

125g/4?oz caster sugar

8 hazelnuts, shells removed, lightly toasted in a dry frying pan

For the coffee foam

200ml/7?fl oz strong black espresso coffee (or double this)

1 sheet gelatine, soaked in cold water for 10 minutes, drained

To serve

2-3 tbsp cocoa powder

1 tbsp freshly ground coffee beans

1. For the base, blend the hazelnuts and caramelised sugar pieces in a food processor until you have a smooth paste. Heat the paste in a small pan on a gentle heat until warmed through. Place the bran flakes and warmed praline paste into a mixing bowl and scrunch them together, using your hands, until the bran flakes have broken down and been incorporated into the paste.

For the alternate base, place the cornflakes and praline into a mixing bowl and scrunch them together, using your hands, until the cornflakes have broken down and been incorporated into the praline.

2. Line a baking tray with a sheet of greaseproof paper, then transfer the praline mixture onto it. Cover the praline mixture with a second sheet of greaseproof paper, then roll the mixture out until it measures at least 14cm x 20cm/6in x 8in and is 0.5cm/?in thick.

3. Remove the top sheet of greaseproof paper, then push a 14cm x 20cm x 3cm/6in x 8in x 1in mould down onto the praline mixture and trim off any excess. (NB: The excess

praline mixture can be pressed into the corners of the mould, if necessary.)

4. Cover the mould with greaseproof paper and chill the praline i(来自:WwW.smhaida.Com 海达 范文 网:corn,flakes,line)n the fridge for 30 minutes, or until set.

5. Meanwhile, for the delice, heat the milk and cream in a saucepan and heat gently over a medium heat until it just reaches boiling point.

6. Meanwhile, whisk the eggs in a bowl.

7. As the milk and cream mixture comes to the boil, pour in the eggs, then reduce the heat to low and continue to whisk the mixture constantly until it is smooth and thick enough to coat the back of a spoon.

8. Stir in the chopped chocolate and whisk constantly until the chocolate has melted and the custard is smooth.

9. When the base has set, remove it from the fridge and pour in the chocolate delice to fill the mould. Gently tap the sides of the mould to release any trapped air bubbles, then smooth the surface using a palette knife. Chill in the fridge for 6-12 hours, or until completely set.

10. Meanwhile, for the caramel hazelnuts, place a piece of polystyrene or a cork board onto a work surface.

11. Heat the caster sugar in a pan over a low heat, stirring continuously until

golden-brown and caramelised. Remove from the heat and set aside to cool slightly. (NB: The caramel is cool enough when a cocktail stick dragged across its surface leaves an imprinted trail.)

12. Spear each hazelnut onto a cocktail stick, then dip the hazelnuts into the caramel until coated. Stick each hazelnut into the polystyrene or cork board at an angle, so that the caramel drips off and creates a tail. (NB: Place a baking tray or sheets of greaseproof paper underneath the polystyrene or cork board to catch any caramel that drips.) Alternatively, use tape or blutack on the edge of the counter.

13. Set the caramel hazelnuts aside to cool and harden for at least 30 minutes.

14. For the coffee foam, just before serving, heat half of the coffee in a pan until warmed through (just hot, but not boiling).

15. Squeeze the gelatine sheet dry, then add it to the warm coffee and continue to heat until the gelatine has completely dissolved.

16. Pour the remaining cold coffee into a bowl, then add the hot coffee mixture to it. Whisk well until the mixture starts to foam.

17. To serve, heat the outside of the mould using a chefs' blow torch to loosen the base of the delice. Carefully remove the mould from the delice.

18. Heat the top of the delice very quickly using a chefs' blow torch to make the surface glossy. Dust the delice with some of the cocoa powder and ground coffee beans.

19. Smear a teaspoonful of the coffee foam across the wdith of six to eight serving plates. Plunge the blade of a knife into boiling water to heat the metal, then slice the delice into six to eight pieces and place one onto each smear of foam, at an angle. Pile some

caramel hazelnuts alongside each serving. Dust each serving with the remaining cocoa powder.

篇四：2012年全国职称英语考试试题及答案-综合B级

第一部分：词汇选项(第1~15题，每题1分，共15分)

下面每个句子中均有1个词或者短语有括号，请为每处括号部分确定1个意义最为接近的选项。

1. All the walls in the building had the same layout.

A. size

B. function

C. color

D. arrangment

答案：D

2. The storm caused severe damage.

A. physical

B. accidental

C. serious

D. enviromental

答案：C

3. The walls are made of hollow concret blocks.

A. big

B. empty

C. long

D. new

答案：B

4. Our aim was to update the health service and we succeeded.

A. offer

B. provide

C. modernize

D. fund

答案：C

5. Do we have to wear these name tags?

A. lists

B. forms

C. lables

D. codes

答案：C

6. Joe came to the window as the crowd chanted‖Joe,Joe,Joe‖

A. repeated

B. jumped

D. approached

答案：A

7. He inspired many young people to take up sports.

A. encouraged

B. allowed

C. called

D. advised

答案：A

8. The city center was wiped out by the bomb.

A. covered

B. reduced

C. destroyed

D. moved

答案：C

9. Most baby can take in a wide range of food easily.

A. bring

B. digest

C. keep

D. serve

答案：B

10. A larg crowd assembled outside the American embassy.

A. watched

B. shouted

C. gathered

D. walked

答案：C

11. The weather was crisp and clear and you could see the mountains fifty miles away.

A. fresh

B. hot

C. heavy

D. windy

答案：A

12. What puzzles me is why his books are so popular.

A. shocks

B. influences

D. concerns

答案：C

13. I think $7 a drink is a bit steep, don’t you?

A. tight

B. low

C. cheap

D. high

答案：D

14. The contempt he felt for his fellow students was obvious.

A. need

B. hate

C. love

D. pity

答案：D

15. Her comments about men are utterly ridiculous.

A. slightly

B. partly

C. faintly

D. completely

答案：D

第二部分：阅读判断(第16~22题，每题1分，共7分)

下面的短文后列出了7个句子，请根据短文的内容对每个句子做出判断;如果该句提供的是正确信息，请选择A;如果该句提供的是错误信息，请选择B;如果该句的信息文中没有提及，请选择C。

Brotherly Love

1. Adidas and puma began to make shoes at the end of 19th century. -------Wrong

2. The brothers’ father was a ball maker. ------- Wrong

3. The brothers make shoes at home. -------Right

4. The brothers argued about the shoes. -------Wrong

5. The brothers decided to start their separate companies after argument. -------Right

6. Nike makes more shoes than Adidas. ------- Not mentioned

7. People in town have forgotten their argument. -------Wrong

第三部分：概括大意和完成句子(第23~30题，每题1分，共8分)

下面的短文后有2项测试任务：(1)第23~26题要求从所给的6个选项中为指定段落每段选择1个小标题;(2)第27~30题要求从所给的6个选项中为每个句子确定一个最佳选项。

How technology pushes down price(原文有删减)

The Treaty of Breda, signed in 1667 after a war between the English and Dutch in which the English were worsted, gave the Dutch the big prize: Run, a small island in the Indonesian archipelago which was the world's principal source of nutmeg. The margin on nutmeg at the time was around 3,200%. The English, as a consolation prize, got Manhattan. As an illustration of the long-term fall in food prices compared with other goods, that is a sharp one. But deflation has characterized the food business for centuries, because of continual advances in food production and distribution technology.

Consumers have benefited greatly from those advances. Malthusians, whose descendants until quite recently predicted that the world would run out of food, have thereby been confounded. More and more food is being produced by fewer and fewer people with less and less capital; it is therefore ever more plentiful and cheaper. Since demand is to some extent limited by the size of people's stomachs, spending on food compared with other goods has been falling for many years, and continues to drop (see chart 4).

Genetically modified (GM) seeds are the latest manifestation of a production revolution that started with Charles ―Turnip‖ Townsend, who in the 18th century laid the basis for crop rotation. Organic fertilisers were replaced by chemical ones in the 19th century. The railway opened up the American mid-west. The horse replaced the cow, the combine harvester the horse. After the second world war, dwarf varieties of wheat and rice (which overcame the problem that heavily fertilised crops in hot countries grew too tall and fell over) boosted developing-country output. The ―green revolution‖ helped trigger a more recent ―livestock revolution‖, documented by Chris Delgado, who works jointly for the International Food Policy Research Institute and the International Livestock Research Institute. Higher incomes and urbanisation, combined with falling food prices, have boosted meat and milk consumption in developing countries. By 1997, real beef prices were a third their level in 1971. Over that period, meat consumption in developing countries rose five-fold, three times as fast as in developed countries. Milk consumption rose three-fold.By the 1980s, advances in conventional plant breeding had tailed off, but GM made it possible to do things with DNA that conventional breeding could not do. Despite scaremongering in Europe, GM technology is spreading elsewhere: most of the world's soya is now GM.Producing lots of food is not much good unless you can distribute it, so advances in distribution technology have been as important as those in production technology. Salt, used to preserve food, which meant that it could be stored and traded, was an early aid to distribution. Canning arrived in the early 19th century, when a Frenchman discovered that food could be stored longer if it was heated before it was bottled, and a Briton worked out that tin cans were easier to transport than bottles; and both the British and the French armies used the technology to feed their troops in the Napoleonic wars.Francis Bacon, a British scientist and essayist, was an early victim of the struggle to develop refrigeration technology: he died in 1626 after eating some chicken that he had stuffed with snow as part of an experiment. In 1877 the first shipload of frozen beef was carried from Argentina to France. The impact on the food industry of the spread of the domestic refrigerator in the 20th century was rivalled only by that of the car, which changed the face of retailing by allowing supermarkets to develop. Supermarkets have helped push down prices principally because of their scale. Big businesses can invest in IT systems that

becomes, the bigger supermarkets get, the further prices get pushed down until, of course, there is so much concentration that there is not enough competition. Britain's Competition Commission indicated earlier this year that the supermarket industry was moving towards that point: it refused to let any of the top three supermarket chains buy one of the smaller players. In America, however, where the size of the country means a more fragmented retail business, there is still scope for further concentration: the ―black death‖, as Wal-Mart is known in the trade, is expected to claim more victims. Wal-Mart's scale, the efficiency of its IT systems and the cheapness of its non-unionised labour force ($8-10 an hour compared with $17-18 for mid-sized players such as Albertsons, A hold, Safeway and Kroger), give it a massive advantage. It sells Colgate toothpaste for an average of 63% of its competitors' price, Tropicana orange juice for 58% and Kellogg's Corn Flakes for 56%. Analysts expect at least one of the mid-sized firms to disappear.The concentration of power among retailers has led to another stage in the shift in power down the food chain. Once upon a time, power lay with landlords. In the 20th century, as processing and distribution became more important, so did the food producers. Lord Haskins, Tony Blair's adviser on farming, recalls going to food industry conferences in the 1970s, when there would be a line of Rolls-Royces outside, all belonging to producers.

Retailer concentration has shifted power (and profits) further down the food chainNo longer. Retailer concentration has shifted power (and profits) further down the food chain. But the retailers are not the type to swank around in flash cars. They are ostentatiously parsimonious, advertising their determination to keep prices down. Wal-Mart's headquarters in Bentonville, Arkansas, is in a converted warehouse. Tesco, Britain's biggest private-sector employer, has its headquarters in a Stalinist bunker in a nasty bit of north-east London. Beside the main reception its share price is proudly displayed on one of those blackboards with white plastic letters stuck on to it that you see in the cheapest sandwich bars. One of the manifestations of retailers' power (which also reinforces it) is the growth of private-label (ie, supermarket- not producer-branded) goods. In 2002, according to the Boston Consulting Group, own-label made up 39% of grocery sales in Britain, 21% in France and only 16% in the United States, but everybody thinks that, as retailing becomes more concentrated, America is going the way of Britain. Retailers can sell private-label only if the price cuts they offer mean more to consumers than a producer's brand. As own-label has expanded, so supermarkets have been taking all but the most successful brands off their shelves. ―If you are a must-have brand it's fine,‖ says Dido Harding, Tesco's commercial director. ―If you're a sub-global brand, life's much harder.‖The shift in power to retailers has put pressure on producers' margins, hence huge programmes of cuts. Since 2000, Uni-lever has cut its workforce by 33,000 to 245,000 and dropped lots of minor brands as part of its ―path to growth‖ strategy. Cadbury is the latest to announce big cuts: in October it said that it will be shutting 20% of its 133 factories and cutting 10% of its 55,000 global workforce. These cuts should help keep costs, and thus the price of food, low.Does cheap food make people unhealthy? In some ways. Hydrogenated vegetable oil, for instance—vegetable fat made solid by adding hydrogen atoms—is the nutritionists' current bête noire. Widely used as a cheap substitute for butter and cream, it is the main dietary source of trans fats. Trans fats are heavily implicated in heart disease; companies are taking them out of products

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