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New tools for the analysis of biscuits quality

16 April 2020

Use of thermal analysis for the determination of chocolate quality

New strategies and analyses to improve the quality of biscuits

Processing fresh, frozen, liquid, gel or powder ingredients

Cream industry, developments and technology solutions

Effects of cocoa fermentations inoculated with selected yeasts and new method...

8 December 2016

Production of ice cream cones and wafers

26 December 2025

New tools for the analysis of biscuits quality

16 April 2020

Spiral mixers

9 October 2015

Chocolate, controlled and automated operations

29 April 2020

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

5 March 2020

Automatic dosing of powdered products

20 September 2022

Assessment of the quality of different chocolate formulations

7 July 2017

Machine for filled biscuits

1 September 2017

Method for tracing allergens in chocolate by DNA extraction protocols

4 May 2017
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