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Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods

1 December 2016

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

Method for tracing allergens in chocolate by DNA extraction protocols

Chocolate moulding

Production of ice cream cones and wafers

Enrobing belt for chocolate products

23 January 2021

In-line 3DX-ray scanner

19 February 2020

X Ray inspection for coffee, nuts, spices

9 July 2018

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Chocolate production, methods and effects of refining

4 September 2013

Doypacks for sweets and confectionery products

9 September 2014

Chocolate is… refined

29 September 2014

New strategies and analyses to improve the quality of biscuits

28 August 2024

Chocolate moulding

25 October 2017

Chocolate, controlled and automated operations

29 April 2020
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