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Continuous-cycle tempering machine for chocolate
17 April 2021
Candies and biscuits flow-packs
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
State of the art of coffee capsules recycling: a case study
Preparations for pastries, chocolate, and ice cream
27 April 2020
Technology
Chocolate processing, refining
12 October 2012
Filling of spreadable chocolate cream
21 January 2021
Spiral mixers
9 October 2015
Hygienic dosing of creams and spreads
5 May 2025
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Automatic tempering machines for continuous operation
21 September 2022
Wrapping for small chocolate bars
28 June 2017
Chocolate from cocoa beans
23 October 2018
Biscuits, use of different types of fibers in their production
30 April 2020
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