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Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
1 December 2016
Automatic depositors for pastry products
Production of extruded products with or without filling
Volumetric dough divider for Panettone and Pandoro
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
Doypacks for sweets and confectionery products
9 September 2014
Automatic dosing of powdered products
20 September 2022
Croissants forming machines
17 October 2017
Wrapping for small chocolate bars
28 June 2017
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
X Ray inspection for coffee, nuts, spices
9 July 2018
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Chocolate mixers
2 November 2013
Enrobing unit for tempering machines
25 April 2019
Chocolate, controlled and automated operations
29 April 2020
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