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Counter-top chocolate tempering machines
29 August 2020
Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
Biscuits, use of different types of fibers in their production
Chocolate, controlled and automated operations
Preparations for pastries, chocolate, and ice cream
New tools for the analysis of biscuits quality
16 April 2020
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Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
5 March 2020
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In-line 3DX-ray scanner
19 February 2020
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Use of thermal analysis for the determination of chocolate quality
4 February 2020
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Optical sorting of candied and dried fruit and gummies
27 October 2019
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Roasting systems for coffee and dried fruit
16 October 2019
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Enrobing unit for tempering machines
25 April 2019
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Production of bases for pies and cheesecakes
20 April 2019
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Chocolate production
1 March 2019
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Pralines molds for bonbons lines
23 February 2019
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