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Sweet&Choco Tech
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Sweet&Choco Tech
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Hygienic dosing of creams and spreads
5 May 2025
Stuffing of large bakery products and small pastries
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
New strategies and analyses to improve the quality of biscuits
Processing fresh, frozen, liquid, gel or powder ingredients
Enrobing systems with chocolate compound for confectionery products
20 March 2022
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Chocolate processing machines and complete lines
15 March 2022
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Production of extruded products with or without filling
29 October 2021
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Continuous-cycle tempering machine for chocolate
17 April 2021
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Stainless steel mixers for creams and chocolate
12 April 2021
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Enrobing belt for chocolate products
23 January 2021
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Filling of spreadable chocolate cream
21 January 2021
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Counter-top chocolate tempering machines
29 August 2020
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Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
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Biscuits, use of different types of fibers in their production
30 April 2020
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