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Sweet&Choco Tech
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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
20 April 2017
Optical refractometers with sanitary clamp
Spiral mixers
Innovative solution for the packaging of frozen bakery products by Sitma
Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
Candied fruit and chestnuts
1 June 2017
Use of starch sodium octenyl succinate emulsions
20 December 2016
Assessment of the quality of different chocolate formulations
7 July 2017
Innovative Analytical Tools for Coffee Quality Analysis
23 July 2026
Deep fryers for doughnuts and krapfen
25 January 2015
Refining systems, a delicate operation
5 February 2017
System for jelly candies
20 May 2017
Enrobing unit for tempering machines
25 April 2019
Packaging of biscuits in stacks
1 November 2017
Production of muffins and plum-cakes
12 May 2015
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