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Use of starch sodium octenyl succinate emulsions
20 December 2016
Enrobing unit for tempering machines
Volumetric dough divider for Panettone and Pandoro
Production of bases for pies and cheesecakes
Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
Candied fruit and chestnuts
1 June 2017
Production of extruded products with or without filling
29 October 2021
Optical refractometers with sanitary clamp
18 May 2023
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
Chocolate production
1 March 2019
In-line 3DX-ray scanner
19 February 2020
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Hygienic dosing of creams and spreads
5 May 2025
Doypacks for sweets and confectionery products
9 September 2014
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