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Melters and refining lines
25 March 2017
Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
Biscuits, use of different types of fibers in their production
Method for tracing allergens in chocolate by DNA extraction protocols
New tools for the analysis of biscuits quality
Robotic systems for automatic assessment
2 April 2016
Packaging of biscuits in stacks
1 November 2017
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Production of ice cream cones and wafers
19 January 2026
Chocolate mixers
2 November 2013
Wrapping for small chocolate bars
28 June 2017
Innovation in the world of chocolate
25 October 2025
Production of bases for pies and cheesecakes
20 April 2019
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
Chocolate moulds and drops for enrobing
11 March 2026
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