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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
Influence of migration phenomena on the structure of chocolate confectionery products
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Stuffing of large bakery products and small pastries
Preparations for pastries, chocolate, and ice cream
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
Transport and dosing of powder milk
3 February 2017
Chocolate is… refined
29 September 2014
Energy-saving tempering machines for chocolate
30 June 2025
Innovation in the world of chocolate
25 October 2025
Counter-top chocolate tempering machines
29 August 2020
In-line 3DX-ray scanner
19 February 2020
Automatic detection of different physical attributes in cookies during deep-fat frying...
3 December 2016
Melters and refining lines
25 March 2017
Roasting systems for coffee and dried fruit
16 October 2019
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