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Hygienic dosing of creams and spreads
5 May 2025
Stuffing of large bakery products and small pastries
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
New strategies and analyses to improve the quality of biscuits
Processing fresh, frozen, liquid, gel or powder ingredients
Coupling machine for macarons and biscuits
23 April 2024
0
Production of jam and marmalade, ganache creams, and toppings
28 May 2023
0
Integrated lines for crackers and laminated biscuits
22 May 2023
0
Optical refractometers with sanitary clamp
18 May 2023
0
No-Stress Technology for highly hydrated doughs
11 March 2023
0
Batch freezers for ice cream and fruit or coffee Granita
9 March 2023
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Automatic coating of chocolate truffles
18 January 2023
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Volumetric dough divider for Panettone and Pandoro
26 October 2022
0
Automatic tempering machines for continuous operation
21 September 2022
0
Automatic dosing of powdered products
20 September 2022
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