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Counter-top chocolate tempering machines
29 August 2020
Influence of migration phenomena on the structure of chocolate confectionery products
No-Stress Technology for highly hydrated doughs
Roasting systems for coffee and dried fruit
Deep fryers for doughnuts and krapfen
Machine for filled biscuits
1 September 2017
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Chocolate mixers
2 November 2013
Wrapping for small chocolate bars
28 June 2017
Automatic dosing of powdered products
20 September 2022
Refining systems, a delicate operation
5 February 2017
Professional chocolate makers
3 June 2017
Mixed approach for determining the quality of chewing gum
27 November 2018
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Candied fruit and chestnuts
1 June 2017
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