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State of the art of coffee capsules recycling: a case study
16 September 2013
Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
Automatic dosing of powdered products
Use of thermal analysis for the determination of chocolate quality
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
Enrobing unit for tempering machines
25 April 2019
Chocolate from cocoa beans
23 October 2018
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
Cartoner for bakery products and chocolate bars
25 October 2014
Innovation in the world of chocolate
25 October 2025
Cream industry, developments and technology solutions
2 April 2013
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Automatic biscuit lines
1 July 2025
Biscuits, use of different types of fibers in their production
30 April 2020
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