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Sweet&Choco Tech

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

16 May 2018

Mixed approach for determining the quality of chewing gum

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Influence of migration phenomena on the structure of chocolate confectionery products

Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies

Chocolate processing machines and complete lines

15 March 2022

Transport and dosing of powder milk

3 February 2017

Forty years of experience in chocolate and confectionery industry

5 December 2017

Chocolate is… refined

29 September 2014

Effects of the formulation on the aroma of sponge cake and...

10 September 2024

Assessment of the quality of different chocolate formulations

7 July 2017

Volumetric dough divider for Panettone and Pandoro

26 October 2022

Robotic systems for automatic assessment

2 April 2016

Effects of cocoa fermentations inoculated with selected yeasts and new method...

3 March 2017

Chocolate mixers

2 November 2013
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