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Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies

16 December 2016

Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies

Horizontal Mixers TR series for hard doughs

Chocolate moulding

Transport and dosing of powder milk

Energy-saving tempering machines for chocolate

30 June 2025

Melters and refining lines

25 March 2017
Technology

Chocolate processing, refining

12 October 2012

Production of muffins and plum-cakes

12 May 2015

Chocolate production

1 March 2019

An innovative gel, a substitute for palm oil and hydrogenated fats

4 December 2016

Chocolate moulding

25 October 2017

Forty years of experience in chocolate and confectionery industry

5 December 2017

Chocolate processing machines and complete lines

15 March 2022

Preparations for pastries, chocolate, and ice cream

27 April 2020
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