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Continuous-cycle tempering machine for chocolate
17 April 2021
Volumetric dough divider for Panettone and Pandoro
Automatic depositors for pastry products
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Counter-top chocolate tempering machines
29 August 2020
Pralines molds for bonbons lines
23 February 2019
Production of muffins and plum-cakes
12 May 2015
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Professional chocolate makers
3 June 2017
New tools for the analysis of biscuits quality
16 April 2020
Chocolate, controlled and automated operations
29 April 2020
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