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Ball refining plants for creams

1 November 2014

Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies

Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate moulds and drops for enrobing

Volumetric dough divider for Panettone and Pandoro

Influence of migration phenomena on the structure of chocolate confectionery products

4 September 2013

Machine for filled biscuits

1 September 2017

Enrobing systems with chocolate compound for confectionery products

20 March 2022

Stuffing of large bakery products and small pastries

22 September 2024

Chocolate processing machines and complete lines

15 March 2022

Chocolate moulds and drops for enrobing

11 March 2026

New methods for the determination of the distribution of cocoa particles...

16 May 2018

Automatic dosing of powdered products

20 September 2022

Optical sorting of candied and dried fruit and gummies

27 October 2019

Counter-top chocolate tempering machines

29 August 2020
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