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No-Stress Technology for highly hydrated doughs
11 March 2023
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Melters and refining lines
Coextruded biscuits, with wire cut unit
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
Enrobing unit for tempering machines
25 April 2019
Optical sorting of candied and dried fruit and gummies
27 October 2019
Ball refining plants for creams
1 November 2014
Cartoner for bakery products and chocolate bars
25 October 2014
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Filling of spreadable chocolate cream
21 January 2021
Innovation in the world of chocolate
25 October 2025
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Stuffing of large bakery products and small pastries
22 September 2024
Candied fruit and chestnuts
1 June 2017
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