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Croissants forming machines
17 October 2017
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
Counter-top chocolate tempering machines
New methods for the determination of the distribution of cocoa particles during processing
Dosing machines for dense products
16 January 2026
Automatic dosing of powdered products
20 September 2022
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Production of jam and marmalade, ganache creams, and toppings
28 May 2023
Energy-saving tempering machines for chocolate
30 June 2025
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Automatic biscuit lines
1 July 2025
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Filling of spreadable chocolate cream
21 January 2021
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