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Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods

1 December 2016

Hygienic dosing of creams and spreads

Volumetric dough divider for Panettone and Pandoro

Method for tracing allergens in chocolate by DNA extraction protocols

Production of muffins and plum-cakes

Chocolate production

1 March 2019

Robotic systems for automatic assessment

2 April 2016

Enrobing belt for chocolate products

23 January 2021

Cream industry, developments and technology solutions

2 April 2013

Wrapping for small chocolate bars

28 June 2017

Production of bases for pies and cheesecakes

20 April 2019

Refining systems, a delicate operation

5 February 2017

X Ray inspection for coffee, nuts, spices

9 July 2018

New methods for the determination of the distribution of cocoa particles...

16 May 2018

Counter-top chocolate tempering machines

29 August 2020
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