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Production of extruded products with or without filling

Preparations for pastries, chocolate, and ice cream

Influence of migration phenomena on the structure of chocolate confectionery products

Effects of the formulation on the aroma of sponge cake and...

Hygienic dosing of creams and spreads

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

Chocolate moulding

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

Valorization of winemaking by-products in the production of jelly candies

Production of ice cream cones and wafers

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