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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate

20 April 2017

Transport and dosing of powder milk

Automatic dosing of powdered products

Enrobing belt for chocolate products

Influence of migration phenomena on the structure of chocolate confectionery products

Use of thermal analysis for the determination of chocolate quality

4 February 2020

Optical refractometers with sanitary clamp

18 May 2023

Assessment of the quality of different chocolate formulations

7 July 2017

Stuffing of large bakery products and small pastries

22 September 2024

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Robotic systems for automatic assessment

2 April 2016

Wrapping for small chocolate bars

28 June 2017

Enrobing unit for tempering machines

25 April 2019

Refining systems, a delicate operation

5 February 2017

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

20 April 2017
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