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Production of bases for pies and cheesecakes

20 April 2019

Packaging of biscuits in stacks

Innovation in the world of chocolate

Integrated lines for crackers and laminated biscuits

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Filling of spreadable chocolate cream

21 January 2021

Preparations for pastries, chocolate, and ice cream

27 April 2020

Machine for filled biscuits

1 September 2017

Assessment of the quality of different chocolate formulations

7 July 2017

Coupling machine for macarons and biscuits

23 April 2024

Biscuits, use of different types of fibers in their production

30 April 2020

Volumetric dough divider for Panettone and Pandoro

26 October 2022

Deep fryers for doughnuts and krapfen

25 January 2015

Automatic depositors for pastry products

25 October 2018

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

5 March 2020
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