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Cocoa beans, versatile processing

12 July 2018

Use of starch sodium octenyl succinate emulsions

Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate

Automatic biscuit lines

Machine for filled biscuits

Refining systems, a delicate operation

5 February 2017

Biscuits, use of different types of fibers in their production

30 April 2020

Chocolate moulds and drops for enrobing

11 March 2026

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

28 November 2016

Development of new measurement methods for the in-line evaluation of the...

1 December 2016

Optical sorting of candied and dried fruit and gummies

27 October 2019

Chocolate production

1 March 2019

Automatic depositors for pastry products

25 October 2018

Automatic detection of different physical attributes in cookies during deep-fat frying...

3 December 2016

Production of extruded products with or without filling

29 October 2021
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