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Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies

10 September 2024

Coextruded biscuits, with wire cut unit

Volumetric dough divider for Panettone and Pandoro

Automatic tempering machines for continuous operation

Use of starch sodium octenyl succinate emulsions

Filling of spreadable chocolate cream

21 January 2021

Innovation in the world of chocolate

25 October 2025

Effect of three different yeasts on cocoa fermentations and on sensory...

20 April 2017

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

3 March 2017

Refining systems, a delicate operation

5 February 2017

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Production of ice cream cones and wafers

26 December 2025

Integrated lines for crackers and laminated biscuits

22 May 2023

Hygienic dosing of creams and spreads

5 May 2025

Continuous-cycle tempering machine for chocolate

17 April 2021
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