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Effects of cocoa fermentations inoculated with selected yeasts and new method...

Production of ice cream cones and wafers

New tools for the analysis of biscuits quality

Spiral mixers

Chocolate, controlled and automated operations

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Automatic dosing of powdered products

Assessment of the quality of different chocolate formulations

Machine for filled biscuits

Method for tracing allergens in chocolate by DNA extraction protocols

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