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Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
10 September 2024
Coextruded biscuits, with wire cut unit
Volumetric dough divider for Panettone and Pandoro
Automatic tempering machines for continuous operation
Use of starch sodium octenyl succinate emulsions
Filling of spreadable chocolate cream
21 January 2021
Innovation in the world of chocolate
25 October 2025
Effect of three different yeasts on cocoa fermentations and on sensory...
20 April 2017
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
Refining systems, a delicate operation
5 February 2017
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Production of ice cream cones and wafers
26 December 2025
Integrated lines for crackers and laminated biscuits
22 May 2023
Hygienic dosing of creams and spreads
5 May 2025
Continuous-cycle tempering machine for chocolate
17 April 2021
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