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Chocolate production
1 March 2019
Mixed approach for determining the quality of chewing gum
Chocolate moulding and flow-wrapping
New tools for the analysis of biscuits quality
Filling of spreadable chocolate cream
Spiral mixers
9 October 2015
Packaging of biscuits in stacks
1 November 2017
Preparations for pastries, chocolate, and ice cream
27 April 2020
Automatic depositors for pastry products
25 October 2018
Chocolate mixers
2 November 2013
Automatic detection of different physical attributes in cookies during deep-fat frying...
3 December 2016
Cartoner for bakery products and chocolate bars
25 October 2014
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Effect of three different yeasts on cocoa fermentations and on sensory...
20 April 2017
Enrobing systems with chocolate compound for confectionery products
20 March 2022
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