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Chocolate moulding and flow-wrapping
1 April 2017
Use of thermal analysis for the determination of chocolate quality
Automatic depositors for pastry products
Batch freezers for ice cream and fruit or coffee Granita
Optical sorting of candied and dried fruit and gummies
Processing puff pastry, risen dough and short pastry
30 January 2017
Automatic tempering machines for continuous operation
21 September 2022
Machine for filled biscuits
1 September 2017
Croissants forming machines
17 October 2017
Use of starch sodium octenyl succinate emulsions
20 December 2016
Spiral mixers
9 October 2015
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Coupling machine for macarons and biscuits
23 April 2024
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
Mixed approach for determining the quality of chewing gum
27 November 2018
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