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Continuous-cycle tempering machine for chocolate

17 April 2021

Ball refining plants for creams

Candies and biscuits flow-packs

Method for tracing allergens in chocolate by DNA extraction protocols

Roasting systems for coffee and dried fruit

Chocolate production

1 March 2019

Preparations for pastries, chocolate, and ice cream

27 April 2020

Automatic tempering machines for continuous operation

21 September 2022

Refining systems, a delicate operation

5 February 2017

Use of an emulsion based on inulin and extra-virgin olive oil...

16 December 2016

Coextruded biscuits, with wire cut unit

24 October 2018

Professional chocolate makers

3 June 2017

Machine for filled biscuits

1 September 2017

Effect of three different yeasts on cocoa fermentations and on sensory...

20 April 2017

New tools for the analysis of biscuits quality

16 April 2020
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