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Automatic detection of different physical attributes in cookies during deep-fat frying process

3 December 2016

No-Stress Technology for highly hydrated doughs

Production of jam and marmalade, ganache creams, and toppings     

Assessment of the quality of different chocolate formulations

An innovative gel, a substitute for palm oil and hydrogenated fats

Optical refractometers with sanitary clamp

18 May 2023

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Energy-saving tempering machines for chocolate

30 June 2025

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

20 April 2017

Batch freezers for ice cream and fruit or coffee Granita 

9 March 2023

Chocolate moulding

25 October 2017

Cartoner for bakery products and chocolate bars

25 October 2014

Robotic systems for automatic assessment

2 April 2016

Refining of creams and pastes

13 May 2015

Automatic dosing of powdered products

20 September 2022
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