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Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
1 December 2016
Hygienic dosing of creams and spreads
Volumetric dough divider for Panettone and Pandoro
Method for tracing allergens in chocolate by DNA extraction protocols
Production of muffins and plum-cakes
Chocolate production
1 March 2019
Robotic systems for automatic assessment
2 April 2016
Enrobing belt for chocolate products
23 January 2021
Cream industry, developments and technology solutions
2 April 2013
Wrapping for small chocolate bars
28 June 2017
Production of bases for pies and cheesecakes
20 April 2019
Refining systems, a delicate operation
5 February 2017
X Ray inspection for coffee, nuts, spices
9 July 2018
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Counter-top chocolate tempering machines
29 August 2020
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