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Blending is then carried out for each level separately.
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The resulting blend is then chemically coloured, flavoured and deodorised, and sold as extra-virgin to a producer.
The madre is then blended with cane spirit, and the resulting blend is then recasked for additional maturation.
The blend is then kept aside for sufficient time to gain moisture equilibrium.
The blend is then finished in ex-cider barrels from a local cider producer for ten months.
The decision to blend is then followed by the decision of when to do the blending before, during or after fermentation.
The blend is then poured over iced sparkling water and topped with a dollop of whipped cream for a bubbly treat named after the area's shorebirds.
The dissolved blend is then mixed with recycled asphalt to patch potholes.
The blends were then irradiated by electron beam.
The EDOT monomer/PLGA polymer blends were then polymerized by exposure to an oxidative catalyst (FeCl3).
This blend was then transferred to a solid-phase extraction (SPE) cartridge containing 1.0 g of octadecyl bonded silica (C18), as the clean-up co-sorbent.
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