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Sweet&Choco Tech
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New methods for the determination of the distribution of cocoa particles during processing
16 May 2018
An innovative gel, a substitute for palm oil and hydrogenated fats
Production of bases for pies and cheesecakes
Chocolate moulding
Assessment of the quality of different chocolate formulations
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Lobe pumps for chocolate
2 September 2017
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Production of jam and marmalade, ganache creams, and toppings
28 May 2023
Refining of creams and pastes
13 May 2015
Cartoner for bakery products and chocolate bars
25 October 2014
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Candies and biscuits flow-packs
21 January 2015
Coupling machine for macarons and biscuits
23 April 2024
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