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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate

20 April 2017

Optical refractometers with sanitary clamp

Spiral mixers

Innovative solution for the packaging of frozen bakery products by Sitma

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

Candied fruit and chestnuts

1 June 2017

Use of starch sodium octenyl succinate emulsions

20 December 2016

Assessment of the quality of different chocolate formulations

7 July 2017

Innovative Analytical Tools for Coffee Quality Analysis

23 July 2026

Deep fryers for doughnuts and krapfen

25 January 2015

Refining systems, a delicate operation

5 February 2017

System for jelly candies

20 May 2017

Enrobing unit for tempering machines

25 April 2019

Packaging of biscuits in stacks

1 November 2017

Production of muffins and plum-cakes

12 May 2015
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