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Integrated lines for crackers and laminated biscuits
22 May 2023
Mixed approach for determining the quality of chewing gum
Innovation in the world of chocolate
Chocolate processing machines and complete lines
Influence of migration phenomena on the structure of chocolate confectionery products
Production of extruded products with or without filling
29 October 2021
Automatic dosing of powdered products
20 September 2022
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Refining systems, a delicate operation
5 February 2017
New tools for the analysis of biscuits quality
16 April 2020
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
Coupling machine for macarons and biscuits
23 April 2024
Roasting systems for coffee and dried fruit
16 October 2019
Chocolate moulding and flow-wrapping
1 April 2017
Enrobing unit for tempering machines
25 April 2019
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