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Automatic dosing of powdered products
20 September 2022
Chocolate production
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Processing fresh, frozen, liquid, gel or powder ingredients
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
Professional chocolate makers
3 June 2017
Candies and biscuits flow-packs
21 January 2015
Production of bases for pies and cheesecakes
20 April 2019
Automatic dosing of powdered products
20 September 2022
Automatic coating of chocolate truffles
18 January 2023
Effects of the formulation on the aroma of sponge cake and...
10 September 2024
Dosing machines for dense products
16 January 2026
Chocolate from cocoa beans
23 October 2018
System for jelly candies
20 May 2017
X Ray inspection for coffee, nuts, spices
9 July 2018
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