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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

Enrobing systems with chocolate compound for confectionery products

Preparations for pastries, chocolate, and ice cream

Production of ice cream cones and wafers

Innovation in the world of chocolate

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

5 March 2020

Stuffing of large bakery products and small pastries

22 September 2024

Chocolate production

1 March 2019

Dosing machines for dense products

16 January 2026

Method for tracing allergens in chocolate by DNA extraction protocols

4 May 2017

System for jelly candies

20 May 2017

Innovative Analytical Tools for Coffee Quality Analysis

23 July 2026

Robotic systems for automatic assessment

2 April 2016

Croissants forming machines

17 October 2017

Energy-saving tempering machines for chocolate

30 June 2025
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