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Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

3 March 2017

Valorization of winemaking by-products in the production of jelly candies

Chocolate production, methods and effects of refining

Stuffing of large bakery products and small pastries

Candied fruit and chestnuts

In-line 3DX-ray scanner

19 February 2020

Automatic dosing of powdered products

20 September 2022

Continuous-cycle tempering machine for chocolate

17 April 2021

Production of extruded products with or without filling

29 October 2021

Chocolate is… refined

29 September 2014

Innovative solution for the packaging of frozen bakery products by Sitma

20 April 2018

Lobe pumps for chocolate

2 September 2017

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Automatic biscuit lines

1 July 2025

Filling of spreadable chocolate cream

21 January 2021
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