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Sheeting & forming line for snacks
6 July 2014
Innovative solution for the packaging of frozen bakery products by Sitma
Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Chocolate from cocoa beans
23 October 2018
Deep fryers for doughnuts and krapfen
25 January 2015
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
Robotic systems for automatic assessment
2 April 2016
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
Hygienic dosing of creams and spreads
5 May 2025
Sheeting & forming line for snacks
6 July 2014
System for jelly candies
20 May 2017
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Automatic biscuit lines
1 July 2025
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