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Sweet&Choco Tech

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New tools for the analysis of biscuits quality

16 April 2020

Method for tracing allergens in chocolate by DNA extraction protocols

Coextruded biscuits, with wire cut unit

Cartoner for bakery products and chocolate bars

Chocolate moulds and drops for enrobing

Influence of migration phenomena on the structure of chocolate confectionery products

4 September 2013

Production of extruded products with or without filling

29 October 2021

Volumetric dough divider for Panettone and Pandoro

26 October 2022

Chocolate from cocoa beans

23 October 2018

Processing puff pastry, risen dough and short pastry

30 January 2017

Enrobing systems with chocolate compound for confectionery products

20 March 2022

Method for tracing allergens in chocolate by DNA extraction protocols

5 December 2016

Chocolate mixers

2 November 2013

Biscuits, use of different types of fibers in their production

30 April 2020

Transport and dosing of powder milk

3 February 2017
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