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Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Filling of spreadable chocolate cream
Optical sorting of candied and dried fruit and gummies
Refining systems, a delicate operation
Use of starch sodium octenyl succinate emulsions
Chocolate moulding
25 October 2017
Deep fryers for doughnuts and krapfen
25 January 2015
No-Stress Technology for highly hydrated doughs
11 March 2023
Innovation in the world of chocolate
25 October 2025
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Continuous-cycle tempering machine for chocolate
17 April 2021
Candied fruit and chestnuts
1 June 2017
Processing puff pastry, risen dough and short pastry
30 January 2017
Wrapping for small chocolate bars
28 June 2017
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
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