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Chocolate moulds and drops for enrobing

11 March 2026

Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies

Method for tracing allergens in chocolate by DNA extraction protocols

Preparations for pastries, chocolate, and ice cream

Innovative Analytical Tools for Coffee Quality Analysis

Automatic dosing of powdered products

20 September 2022

Biscuits, use of different types of fibers in their production

30 April 2020

Candies and biscuits flow-packs

21 January 2015

Production of muffins and plum-cakes

12 May 2015

Chocolate production, methods and effects of refining

4 September 2013

Chocolate is… refined

29 September 2014
Technology

Chocolate processing, refining

12 October 2012

Mixed approach for determining the quality of chewing gum

27 November 2018

Automatic biscuit lines

1 July 2025

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

16 December 2016
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