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Chocolate production

1 March 2019

Use of thermal analysis for the determination of chocolate quality

Stuffing of large bakery products and small pastries

In-line 3DX-ray scanner

Production of jam and marmalade, ganache creams, and toppings     

In-line 3DX-ray scanner

19 February 2020

Mixed approach for determining the quality of chewing gum

27 November 2018

Horizontal Mixers TR series for hard doughs

5 December 2016

Continuous-cycle tempering machine for chocolate

17 April 2021

Coextruded biscuits, with wire cut unit

24 October 2018

Chocolate processing machines and complete lines

15 March 2022

Chocolate moulding

25 October 2017

Development of new measurement methods for the in-line evaluation of the...

1 December 2016

Production of bases for pies and cheesecakes

20 April 2019

Assessment of the quality of different chocolate formulations

7 July 2017
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