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Chocolate is… refined

29 September 2014

Automatic depositors for pastry products

Processing puff pastry, risen dough and short pastry

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

Production of muffins and plum-cakes

Influence of migration phenomena on the structure of chocolate confectionery products

4 September 2013

Stainless steel mixers for creams and chocolate

12 April 2021

Wrapping for small chocolate bars

28 June 2017

Enrobing unit for tempering machines

25 April 2019

Enrobing systems with chocolate compound for confectionery products

20 March 2022

Effects of the formulation on the aroma of sponge cake and...

10 September 2024

Chocolate production, methods and effects of refining

4 September 2013

System for jelly candies

20 May 2017

Croissants forming machines

17 October 2017

Integrated lines for crackers and laminated biscuits

22 May 2023
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