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Assessment of the quality of different chocolate formulations
7 July 2017
Processing fresh, frozen, liquid, gel or powder ingredients
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Use of thermal analysis for the determination of chocolate quality
Sheeting & forming line for snacks
Cream industry, developments and technology solutions
2 April 2013
Use of starch sodium octenyl succinate emulsions
20 December 2016
Optical refractometers with sanitary clamp
18 May 2023
Integrated lines for crackers and laminated biscuits
22 May 2023
Transport and dosing of powder milk
3 February 2017
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Chocolate, controlled and automated operations
29 April 2020
Counter-top chocolate tempering machines
29 August 2020
Candied fruit and chestnuts
1 June 2017
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