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Sweet&Choco Tech

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Automatic tempering machines for continuous operation

21 September 2022

Innovative methods for the definition of formulations and on-line quality analysis of sponge cake

Enrobing systems with chocolate compound for confectionery products

New strategies and analyses to improve the quality of biscuits

Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies

Dosing machines for dense products

16 January 2026

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

5 March 2020

Enrobing systems with chocolate compound for confectionery products

20 March 2022

Pralines molds for bonbons lines

23 February 2019

Method for tracing allergens in chocolate by DNA extraction protocols

5 December 2016

Chocolate production

1 March 2019

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

4 December 2016

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

3 March 2017

Mixed approach for determining the quality of chewing gum

27 November 2018

Packaging of biscuits in stacks

1 November 2017
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