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Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
10 September 2024
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Spiral mixers
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
New methods for the determination of the distribution of cocoa particles during processing
Optical refractometers with sanitary clamp
18 May 2023
Production of ice cream cones and wafers
19 January 2026
X Ray inspection for coffee, nuts, spices
9 July 2018
Assessment of the quality of different chocolate formulations
7 July 2017
Candied fruit and chestnuts
1 June 2017
Pralines molds for bonbons lines
23 February 2019
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
Stainless steel mixers for creams and chocolate
12 April 2021
Deep fryers for doughnuts and krapfen
25 January 2015
Innovation in the world of chocolate
25 October 2025
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