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Effects of the formulation on the aroma of sponge cake and...

Cartoner for bakery products and chocolate bars

Chocolate production

Method for tracing allergens in chocolate by DNA extraction protocols

Innovative methods for the definition of formulations and on-line quality analysis...

Production of jam and marmalade, ganache creams, and toppings     

Innovation in the world of chocolate

Stuffing of large bakery products and small pastries

Automatic tempering machines for continuous operation

Valorization of winemaking by-products in the production of jelly candies

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