conge [′kän‚jā]
(food engineering)
A machine in which the ingredients for sweet chocolate are worked to a smooth and viscosity-stable paste.
congé
congé, 1
1. see apophyge.
2. A quarter-round concave molding, tangent to a vertical surface and succeeded by a fillet parallel to that surface.
3. In ceramic tile work, a sanitary base or sanitary shoe.
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