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Sweet&Choco Tech
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Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Refining of creams and pastes
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Processing fresh, frozen, liquid, gel or powder ingredients
Cocoa beans, versatile processing
Chocolate moulding
25 October 2017
New tools for the analysis of biscuits quality
16 April 2020
Candies and biscuits flow-packs
21 January 2015
Doypacks for sweets and confectionery products
9 September 2014
Cartoner for bakery products and chocolate bars
25 October 2014
Mixed approach for determining the quality of chewing gum
27 November 2018
Optical refractometers with sanitary clamp
18 May 2023
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Production of ice cream cones and wafers
19 January 2026
Volumetric dough divider for Panettone and Pandoro
26 October 2022
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