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Sweet&Choco Tech

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New tools for the analysis of biscuits quality

16 April 2020

Professional chocolate makers

Method for tracing allergens in chocolate by DNA extraction protocols

Candied fruit and chestnuts

Croissants forming machines

An innovative gel, a substitute for palm oil and hydrogenated fats

4 December 2016

Production of bases for pies and cheesecakes

20 April 2019

Use of starch sodium octenyl succinate emulsions

20 December 2016

Energy-saving tempering machines for chocolate

30 June 2025

Use of an emulsion based on inulin and extra-virgin olive oil...

16 December 2016

Counter-top chocolate tempering machines

29 August 2020

Coupling machine for macarons and biscuits

23 April 2024

Optical refractometers with sanitary clamp

18 May 2023

Stuffing of large bakery products and small pastries

22 September 2024

Chocolate is… refined

29 September 2014
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