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Counter-top chocolate tempering machines
29 August 2020
New methods for the determination of the distribution of cocoa particles during processing
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Machine for filled biscuits
Hygienic dosing of creams and spreads
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
Processing puff pastry, risen dough and short pastry
30 January 2017
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Roasting systems for coffee and dried fruit
16 October 2019
Chocolate production
1 March 2019
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Chocolate moulding and flow-wrapping
1 April 2017
Chocolate from cocoa beans
23 October 2018
Continuous-cycle tempering machine for chocolate
17 April 2021
Effect of three different yeasts on cocoa fermentations and on sensory...
20 April 2017
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