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Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
3 March 2017
Assessment of the quality of different chocolate formulations
Production of muffins and plum-cakes
Chocolate moulds and drops for enrobing
Lobe pumps for chocolate
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Processing puff pastry, risen dough and short pastry
30 January 2017
Production of ice cream cones and wafers
26 December 2025
Automatic detection of different physical attributes in cookies during deep-fat frying...
3 December 2016
Mixed approach for determining the quality of chewing gum
27 November 2018
Robotic systems for automatic assessment
2 April 2016
Hygienic dosing of creams and spreads
5 May 2025
Chocolate moulding and flow-wrapping
1 April 2017
Automatic biscuit lines
1 July 2025
Batch freezers for ice cream and fruit or coffee Granita
9 March 2023
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