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Chocolate moulding
25 October 2017
Chocolate, controlled and automated operations
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Processing fresh, frozen, liquid, gel or powder ingredients
Doypacks for sweets and confectionery products
Stuffing of large bakery products and small pastries
22 September 2024
Use of starch sodium octenyl succinate emulsions
20 December 2016
Refining of creams and pastes
13 May 2015
Professional chocolate makers
3 June 2017
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Effect of three different yeasts on cocoa fermentations and on sensory...
20 April 2017
Cocoa beans, versatile processing
12 July 2018
Chocolate production, methods and effects of refining
4 September 2013
New tools for the analysis of biscuits quality
16 April 2020
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
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