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An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
New strategies and analyses to improve the quality of biscuits
Automatic biscuit lines
Automatic coating of chocolate truffles
Processing fresh, frozen, liquid, gel or powder ingredients
Packaging of biscuits in stacks
1 November 2017
Coupling machine for macarons and biscuits
23 April 2024
Cream industry, developments and technology solutions
2 April 2013
Robotic systems for automatic assessment
2 April 2016
Automatic dosing of powdered products
20 September 2022
Biscuits, use of different types of fibers in their production
30 April 2020
Production of ice cream cones and wafers
19 January 2026
Use of thermal analysis for the determination of chocolate quality
4 February 2020
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
Enrobing systems with chocolate compound for confectionery products
20 March 2022
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