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Machine for filled biscuits
1 September 2017
Forty years of experience in chocolate and confectionery industry
State of the art of coffee capsules recycling: a case study
Automatic tempering machines for continuous operation
Robotic systems for automatic assessment
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Continuous-cycle tempering machine for chocolate
17 April 2021
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
Batch freezers for ice cream and fruit or coffee Granita
9 March 2023
Automatic tempering machines for continuous operation
21 September 2022
Chocolate production
1 March 2019
Assessment of the quality of different chocolate formulations
7 July 2017
Coupling machine for macarons and biscuits
23 April 2024
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Processing fresh, frozen, liquid, gel or powder ingredients
12 August 2024
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