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Enrobing unit for tempering machines
25 April 2019
Integrated lines for crackers and laminated biscuits
Method for tracing allergens in chocolate by DNA extraction protocols
Influence of migration phenomena on the structure of chocolate confectionery products
Chocolate, controlled and automated operations
Cream industry, developments and technology solutions
2 April 2013
Stuffing of large bakery products and small pastries
22 September 2024
Enrobing belt for chocolate products
23 January 2021
Mixed approach for determining the quality of chewing gum
27 November 2018
Ball refining plants for creams
1 November 2014
Automatic tempering machines for continuous operation
21 September 2022
Chocolate production
1 March 2019
Production of jam and marmalade, ganache creams, and toppings
28 May 2023
Horizontal Mixers TR series for hard doughs
5 December 2016
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
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