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Sweet&Choco Tech
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Professional chocolate makers
3 June 2017
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Coextruded biscuits, with wire cut unit
Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
Chocolate production
X Ray inspection for coffee, nuts, spices
9 July 2018
Candied fruit and chestnuts
1 June 2017
Pralines molds for bonbons lines
23 February 2019
Wrapping for small chocolate bars
28 June 2017
State of the art of coffee capsules recycling: a case study
16 September 2013
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
Packaging of biscuits in stacks
1 November 2017
Innovation in the world of chocolate
25 October 2025
Production of ice cream cones and wafers
19 January 2026
Lobe pumps for chocolate
2 September 2017
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