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Chocolate, controlled and automated operations
29 April 2020
Assessment of the quality of different chocolate formulations
Candied fruit and chestnuts
Mixed approach for determining the quality of chewing gum
Forty years of experience in chocolate and confectionery industry
Counter-top chocolate tempering machines
29 August 2020
Pralines molds for bonbons lines
23 February 2019
Cream industry, developments and technology solutions
2 April 2013
Coupling machine for macarons and biscuits
23 April 2024
Filling of spreadable chocolate cream
21 January 2021
Use of thermal analysis for the determination of chocolate quality
4 February 2020
Biscuits, use of different types of fibers in their production
30 April 2020
Sheeting & forming line for snacks
6 July 2014
Production of ice cream cones and wafers
26 December 2025
Effect of three different yeasts on cocoa fermentations and on sensory...
20 April 2017
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