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Lobe pumps for chocolate

2 September 2017

Influence of migration phenomena on the structure of chocolate confectionery products

Automatic coating of chocolate truffles

Automatic tempering machines for continuous operation

New strategies and analyses to improve the quality of biscuits

Valorization of winemaking by-products in the production of jelly candies

28 November 2016

Automatic biscuit lines

1 July 2025

Batch freezers for ice cream and fruit or coffee Granita 

9 March 2023

Filling of spreadable chocolate cream

21 January 2021

Automatic detection of different physical attributes in cookies during deep-fat frying...

3 December 2016

Coextruded biscuits, with wire cut unit

24 October 2018

Refining of creams and pastes

13 May 2015

Volumetric dough divider for Panettone and Pandoro

26 October 2022

Automatic coating of chocolate truffles

18 January 2023

Enrobing systems with chocolate compound for confectionery products

20 March 2022
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