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

28 November 2016

Processing fresh, frozen, liquid, gel or powder ingredients

Chocolate is… refined

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Chocolate, controlled and automated operations

Assessment of the quality of different chocolate formulations

7 July 2017

Method for tracing allergens in chocolate by DNA extraction protocols

4 May 2017

Chocolate from cocoa beans

23 October 2018

Coupling machine for macarons and biscuits

23 April 2024

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Ball refining plants for creams

1 November 2014

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

28 November 2016

Melters and refining lines

25 March 2017

In-line 3DX-ray scanner

19 February 2020

Optical sorting of candied and dried fruit and gummies

27 October 2019
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