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Sweet&Choco Tech
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Sweet&Choco Tech
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Processing puff pastry, risen dough and short pastry
30 January 2017
Production of bases for pies and cheesecakes
New strategies and analyses to improve the quality of biscuits
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Stuffing of large bakery products and small pastries
22 September 2024
Doypacks for sweets and confectionery products
9 September 2014
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Biscuits, use of different types of fibers in their production
30 April 2020
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
Chocolate, controlled and automated operations
29 April 2020
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Chocolate production, methods and effects of refining
4 September 2013
Batch freezers for ice cream and fruit or coffee Granita
9 March 2023
Refining of creams and pastes
13 May 2015
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