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Deep fryers for doughnuts and krapfen
25 January 2015
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Candies and biscuits flow-packs
Pralines molds for bonbons lines
Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
Transport and dosing of powder milk
3 February 2017
0
Assessment of the quality of different chocolate formulations
7 July 2017
0
Production of bases for pies and cheesecakes
20 April 2019
0
Horizontal Mixers TR series for hard doughs
5 December 2016
0
Refining systems, a delicate operation
5 February 2017
1
Optical sorting of candied and dried fruit and gummies
27 October 2019
0
State of the art of coffee capsules recycling: a case study
16 September 2013
0
Cartoner for bakery products and chocolate bars
25 October 2014
0
System for jelly candies
20 May 2017
0
Packaging of biscuits in stacks
1 November 2017
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