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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

Use of starch sodium octenyl succinate emulsions

Production of bases for pies and cheesecakes

State of the art of coffee capsules recycling: a case study

Stuffing of large bakery products and small pastries

22 September 2024

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

28 November 2016

Lobe pumps for chocolate

2 September 2017

Candies and biscuits flow-packs

21 January 2015

Wrapping for small chocolate bars

28 June 2017

Cream industry, developments and technology solutions

2 April 2013

Automatic biscuit lines

1 July 2025

Method for tracing allergens in chocolate by DNA extraction protocols

4 May 2017

Method for tracing allergens in chocolate by DNA extraction protocols

5 December 2016

Chocolate processing machines and complete lines

15 March 2022
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