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Production of bases for pies and cheesecakes

20 April 2019

Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies

Coupling machine for macarons and biscuits

Horizontal Mixers TR series for hard doughs

New methods for the determination of the distribution of cocoa particles during processing

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

20 April 2017

X Ray inspection for coffee, nuts, spices

9 July 2018

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Production of extruded products with or without filling

29 October 2021

Automatic detection of different physical attributes in cookies during deep-fat frying...

3 December 2016

Mixed approach for determining the quality of chewing gum

27 November 2018

Chocolate production, methods and effects of refining

4 September 2013

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Refining of creams and pastes

13 May 2015

Chocolate moulding and flow-wrapping

1 April 2017
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