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Influence of migration phenomena on the structure of chocolate confectionery products

4 September 2013

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

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

Innovation in the world of chocolate

Cocoa beans, versatile processing

Valorization of winemaking by-products in the production of jelly candies

28 November 2016

Refining of creams and pastes

13 May 2015

Integrated lines for crackers and laminated biscuits

22 May 2023

Chocolate from cocoa beans

23 October 2018

Chocolate moulding and flow-wrapping

1 April 2017

Production of extruded products with or without filling

29 October 2021

Optical sorting of candied and dried fruit and gummies

27 October 2019

Automatic dosing of powdered products

20 September 2022

Automatic detection of different physical attributes in cookies during deep-fat frying...

3 December 2016

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

8 December 2016
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