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Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies

16 December 2016

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Packaging of biscuits in stacks

Chocolate moulding

Transport and dosing of powder milk

Preparations for pastries, chocolate, and ice cream

27 April 2020

Mixed approach for determining the quality of chewing gum

27 November 2018

Automatic tempering machines for continuous operation

21 September 2022

State of the art of coffee capsules recycling: a case study

16 September 2013

Enrobing unit for tempering machines

25 April 2019

Cream industry, developments and technology solutions

2 April 2013

Chocolate is… refined

29 September 2014

Effects of cocoa fermentations inoculated with selected yeasts and new method...

3 March 2017

Innovation in the world of chocolate

25 October 2025

Doypacks for sweets and confectionery products

9 September 2014
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