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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
20 April 2017
Batch freezers for ice cream and fruit or coffee Granita
New methods for the determination of the distribution of cocoa particles during processing
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Chocolate moulds and drops for enrobing
Cocoa beans, versatile processing
12 July 2018
Effects of the formulation on the aroma of sponge cake and...
10 September 2024
Chocolate from cocoa beans
23 October 2018
Coextruded biscuits, with wire cut unit
24 October 2018
Processing puff pastry, risen dough and short pastry
30 January 2017
Stainless steel mixers for creams and chocolate
12 April 2021
Production of bases for pies and cheesecakes
20 April 2019
Automatic depositors for pastry products
25 October 2018
Chocolate mixers
2 November 2013
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
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