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Sweet&Choco Tech
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Automatic tempering machines for continuous operation
21 September 2022
Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
Enrobing systems with chocolate compound for confectionery products
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
Dosing machines for dense products
16 January 2026
Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
5 March 2020
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Pralines molds for bonbons lines
23 February 2019
Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Chocolate production
1 March 2019
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
Mixed approach for determining the quality of chewing gum
27 November 2018
Packaging of biscuits in stacks
1 November 2017
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