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Sheeting & forming line for snacks

6 July 2014

Innovative solution for the packaging of frozen bakery products by Sitma

Innovative methods for the definition of formulations and on-line quality analysis of sponge cake

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

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

Chocolate from cocoa beans

23 October 2018

Deep fryers for doughnuts and krapfen

25 January 2015

Development of new measurement methods for the in-line evaluation of the...

1 December 2016

Robotic systems for automatic assessment

2 April 2016

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

4 December 2016

Hygienic dosing of creams and spreads

5 May 2025

Sheeting & forming line for snacks

6 July 2014

System for jelly candies

20 May 2017

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Automatic biscuit lines

1 July 2025
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