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Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
3 March 2017
Valorization of winemaking by-products in the production of jelly candies
Chocolate production, methods and effects of refining
Stuffing of large bakery products and small pastries
Candied fruit and chestnuts
In-line 3DX-ray scanner
19 February 2020
Automatic dosing of powdered products
20 September 2022
Continuous-cycle tempering machine for chocolate
17 April 2021
Production of extruded products with or without filling
29 October 2021
Chocolate is… refined
29 September 2014
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Lobe pumps for chocolate
2 September 2017
Production of jam and marmalade, ganache creams, and toppings
28 May 2023
Automatic biscuit lines
1 July 2025
Filling of spreadable chocolate cream
21 January 2021
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