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Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
28 August 2020
Valorization of winemaking by-products in the production of jelly candies
Use of starch sodium octenyl succinate emulsions
Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
Pralines molds for bonbons lines
Chocolate production
1 March 2019
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
Hygienic dosing of creams and spreads
5 May 2025
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Deep fryers for doughnuts and krapfen
25 January 2015
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Continuous-cycle tempering machine for chocolate
17 April 2021
Use of starch sodium octenyl succinate emulsions
20 December 2016
Production of muffins and plum-cakes
12 May 2015
Automatic dosing of powdered products
20 September 2022
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