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Innovative solution for the packaging of frozen bakery products by Sitma

20 April 2018

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Croissants forming machines

Use of starch sodium octenyl succinate emulsions

New strategies and analyses to improve the quality of biscuits

New tools for the analysis of biscuits quality

16 April 2020

Chocolate, controlled and automated operations

29 April 2020

Cream industry, developments and technology solutions

2 April 2013

Production of bases for pies and cheesecakes

20 April 2019

Packaging of biscuits in stacks

1 November 2017

Chocolate production

1 March 2019

Effects of cocoa fermentations inoculated with selected yeasts and new method...

3 March 2017

Pralines molds for bonbons lines

23 February 2019

Robotic systems for automatic assessment

2 April 2016

Enrobing unit for tempering machines

25 April 2019
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