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New tools for the analysis of biscuits quality
16 April 2020
Chocolate moulding and flow-wrapping
No-Stress Technology for highly hydrated doughs
Use of starch sodium octenyl succinate emulsions
Method for tracing allergens in chocolate by DNA extraction protocols
In-line 3DX-ray scanner
19 February 2020
Production of extruded products with or without filling
29 October 2021
Optical refractometers with sanitary clamp
18 May 2023
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Chocolate moulding
25 October 2017
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Production of ice cream cones and wafers
19 January 2026
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Cream industry, developments and technology solutions
2 April 2013
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