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Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
28 August 2020
Professional chocolate makers
Pralines molds for bonbons lines
Method for tracing allergens in chocolate by DNA extraction protocols
Cream industry, developments and technology solutions
No-Stress Technology for highly hydrated doughs
11 March 2023
Cocoa beans, versatile processing
12 July 2018
Automatic biscuit lines
1 July 2025
Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Robotic systems for automatic assessment
2 April 2016
Automatic depositors for pastry products
25 October 2018
Assessment of the quality of different chocolate formulations
7 July 2017
Biscuits, use of different types of fibers in their production
30 April 2020
Energy-saving tempering machines for chocolate
30 June 2025
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