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Sweet&Choco Tech
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Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
Coextruded biscuits, with wire cut unit
Method for tracing allergens in chocolate by DNA extraction protocols
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Refining of creams and pastes
13 May 2015
Sheeting & forming line for snacks
6 July 2014
Chocolate moulding
25 October 2017
Cocoa beans, versatile processing
12 July 2018
Professional chocolate makers
3 June 2017
Pralines molds for bonbons lines
23 February 2019
Enrobing unit for tempering machines
25 April 2019
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
Production of ice cream cones and wafers
26 December 2025
Mixed approach for determining the quality of chewing gum
27 November 2018
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