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Doypacks for sweets and confectionery products
9 September 2014
Integrated lines for crackers and laminated biscuits
Production of extruded products with or without filling
Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
No-Stress Technology for highly hydrated doughs
11 March 2023
Preparations for pastries, chocolate, and ice cream
27 April 2020
Candies and biscuits flow-packs
21 January 2015
Dosing machines for dense products
16 January 2026
Coextruded biscuits, with wire cut unit
24 October 2018
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Mixed approach for determining the quality of chewing gum
27 November 2018
Enrobing unit for tempering machines
25 April 2019
Automatic tempering machines for continuous operation
21 September 2022
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
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