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Enrobing unit for tempering machines

25 April 2019

Mixed approach for determining the quality of chewing gum

Method for tracing allergens in chocolate by DNA extraction protocols

Robotic systems for automatic assessment

Production of bases for pies and cheesecakes

Automatic depositors for pastry products

25 October 2018

Innovative Analytical Tools for Coffee Quality Analysis

23 July 2026

No-Stress Technology for highly hydrated doughs

11 March 2023

Innovation in the world of chocolate

25 October 2025

State of the art of coffee capsules recycling: a case study

16 September 2013

Forty years of experience in chocolate and confectionery industry

5 December 2017

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Enrobing unit for tempering machines

25 April 2019

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

28 August 2020

Refining systems, a delicate operation

5 February 2017
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