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Sweet&Choco Tech
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Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
8 December 2016
Hygienic dosing of creams and spreads
Enrobing systems with chocolate compound for confectionery products
Cocoa beans, versatile processing
Processing puff pastry, risen dough and short pastry
Counter-top chocolate tempering machines
29 August 2020
New tools for the analysis of biscuits quality
16 April 2020
Machine for filled biscuits
1 September 2017
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Batch freezers for ice cream and fruit or coffee Granita
9 March 2023
Packaging of biscuits in stacks
1 November 2017
Chocolate processing machines and complete lines
15 March 2022
Production of jam and marmalade, ganache creams, and toppings
28 May 2023
Automatic dosing of powdered products
20 September 2022
Effect of three different yeasts on cocoa fermentations and on sensory...
20 April 2017
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