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Transport and dosing of powder milk

3 February 2017

Chocolate moulding

Continuous-cycle tempering machine for chocolate

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

Stuffing of large bakery products and small pastries

Refining of creams and pastes

13 May 2015

Candied fruit and chestnuts

1 June 2017

Candies and biscuits flow-packs

21 January 2015

Production of ice cream cones and wafers

19 January 2026

Chocolate moulding

25 October 2017

New methods for the determination of the distribution of cocoa particles...

16 May 2018

Innovative Analytical Tools for Coffee Quality Analysis

23 July 2026

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Hygienic dosing of creams and spreads

5 May 2025

Automatic dosing of powdered products

20 September 2022
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