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Chocolate, controlled and automated operations

29 April 2020

An innovative gel, a substitute for palm oil and hydrogenated fats

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

Innovative methods for the definition of formulations and on-line quality analysis of sponge cake

Dosing machines for dense products

Packaging of biscuits in stacks

1 November 2017

Production of extruded products with or without filling

29 October 2021

Innovative solution for the packaging of frozen bakery products by Sitma

20 April 2018

New tools for the analysis of biscuits quality

16 April 2020

Stainless steel mixers for creams and chocolate

12 April 2021

Professional chocolate makers

3 June 2017

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Automatic depositors for pastry products

25 October 2018

Cartoner for bakery products and chocolate bars

25 October 2014

Effects of cocoa fermentations inoculated with selected yeasts and new method...

8 December 2016
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