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Production of bases for pies and cheesecakes
20 April 2019
Chocolate production
Pralines molds for bonbons lines
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Chocolate moulding and flow-wrapping
Stuffing of large bakery products and small pastries
22 September 2024
Use of starch sodium octenyl succinate emulsions
20 December 2016
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Melters and refining lines
25 March 2017
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Technology
Chocolate processing, refining
12 October 2012
Doypacks for sweets and confectionery products
9 September 2014
Preparations for pastries, chocolate, and ice cream
27 April 2020
In-line 3DX-ray scanner
19 February 2020
Production of bases for pies and cheesecakes
20 April 2019
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