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Automatic coating of chocolate truffles
18 January 2023
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
Innovative solution for the packaging of frozen bakery products by Sitma
Coextruded biscuits, with wire cut unit
Use of thermal analysis for the determination of chocolate quality
4 February 2020
Enrobing belt for chocolate products
23 January 2021
Professional chocolate makers
3 June 2017
Chocolate moulding
25 October 2017
Production of ice cream cones and wafers
26 December 2025
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Production of ice cream cones and wafers
19 January 2026
Refining of creams and pastes
13 May 2015
Biscuits, use of different types of fibers in their production
30 April 2020
Doypacks for sweets and confectionery products
9 September 2014
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