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Chocolate moulds and drops for enrobing

11 March 2026

Ball refining plants for creams

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Roasting systems for coffee and dried fruit

New strategies and analyses to improve the quality of biscuits

Production of ice cream cones and wafers

19 January 2026

Enrobing unit for tempering machines

25 April 2019

Chocolate, controlled and automated operations

29 April 2020

Effect of three different yeasts on cocoa fermentations and on sensory...

20 April 2017

Innovative solution for the packaging of frozen bakery products by Sitma

20 April 2018

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Use of an emulsion based on inulin and extra-virgin olive oil...

16 December 2016

Automatic coating of chocolate truffles

18 January 2023

X Ray inspection for coffee, nuts, spices

9 July 2018

Development of new measurement methods for the in-line evaluation of the...

1 December 2016
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