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Robotic systems for automatic assessment
2 April 2016
Influence of migration phenomena on the structure of chocolate confectionery products
Hygienic dosing of creams and spreads
New methods for the determination of the distribution of cocoa particles during processing
Production of muffins and plum-cakes
Transport and dosing of powder milk
3 February 2017
Automatic coating of chocolate truffles
18 January 2023
Use of starch sodium octenyl succinate emulsions
20 December 2016
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Melters and refining lines
25 March 2017
Energy-saving tempering machines for chocolate
30 June 2025
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
Machine for filled biscuits
1 September 2017
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