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Optical sorting of candied and dried fruit and gummies
27 October 2019
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Automatic dosing of powdered products
Candied fruit and chestnuts
Method for tracing allergens in chocolate by DNA extraction protocols
Chocolate, controlled and automated operations
29 April 2020
Enrobing unit for tempering machines
25 April 2019
Assessment of the quality of different chocolate formulations
7 July 2017
Batch freezers for ice cream and fruit or coffee Granita
9 March 2023
New strategies and analyses to improve the quality of biscuits
28 August 2024
Robotic systems for automatic assessment
2 April 2016
Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Use of thermal analysis for the determination of chocolate quality
4 February 2020
Chocolate moulding
25 October 2017
Production of jam and marmalade, ganache creams, and toppings
28 May 2023
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