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Coupling machine for macarons and biscuits
23 April 2024
Production of bases for pies and cheesecakes
Stuffing of large bakery products and small pastries
Counter-top chocolate tempering machines
Automatic detection of different physical attributes in cookies during deep-fat frying process
In-line 3DX-ray scanner
19 February 2020
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Assessment of the quality of different chocolate formulations
7 July 2017
Refining of creams and pastes
13 May 2015
Melters and refining lines
25 March 2017
Mixed approach for determining the quality of chewing gum
27 November 2018
Forty years of experience in chocolate and confectionery industry
5 December 2017
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