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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate

20 April 2017

Processing fresh, frozen, liquid, gel or powder ingredients

Production of jam and marmalade, ganache creams, and toppings     

Innovative Analytical Tools for Coffee Quality Analysis

Chocolate production, methods and effects of refining

Production of bases for pies and cheesecakes

20 April 2019

Stuffing of large bakery products and small pastries

22 September 2024

Coextruded biscuits, with wire cut unit

24 October 2018

Melters and refining lines

25 March 2017

Volumetric dough divider for Panettone and Pandoro

26 October 2022

Cream industry, developments and technology solutions

2 April 2013

Preparations for pastries, chocolate, and ice cream

27 April 2020

Production of extruded products with or without filling

29 October 2021

Wrapping for small chocolate bars

28 June 2017

Cartoner for bakery products and chocolate bars

25 October 2014
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