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Innovative methods for the definition of formulations and on-line quality analysis...

Enrobing belt for chocolate products

Roasting systems for coffee and dried fruit

Production of jam and marmalade, ganache creams, and toppings     

Automatic biscuit lines

Doypacks for sweets and confectionery products

Valorization of winemaking by-products in the production of jelly candies

Refining of creams and pastes

Use of thermal analysis for the determination of chocolate quality

Assessment of the quality of different chocolate formulations

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