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Sweet&Choco Tech
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Chocolate moulding and flow-wrapping
1 April 2017
Volumetric dough divider for Panettone and Pandoro
Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
Production of muffins and plum-cakes
Production of jam and marmalade, ganache creams, and toppings
Assessment of the quality of different chocolate formulations
7 July 2017
Candied fruit and chestnuts
1 June 2017
Dosing machines for dense products
16 January 2026
Candies and biscuits flow-packs
21 January 2015
Chocolate processing machines and complete lines
15 March 2022
Enrobing unit for tempering machines
25 April 2019
No-Stress Technology for highly hydrated doughs
11 March 2023
Hygienic dosing of creams and spreads
5 May 2025
Cream industry, developments and technology solutions
2 April 2013
New strategies and analyses to improve the quality of biscuits
28 August 2024
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