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

28 August 2020

Candies and biscuits flow-packs

Coextruded biscuits, with wire cut unit

Refining of creams and pastes

Influence of migration phenomena on the structure of chocolate confectionery products

Production of ice cream cones and wafers

19 January 2026

Spiral mixers

9 October 2015

In-line 3DX-ray scanner

19 February 2020

Batch freezers for ice cream and fruit or coffee Granita 

9 March 2023

No-Stress Technology for highly hydrated doughs

11 March 2023

Croissants forming machines

17 October 2017

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Automatic tempering machines for continuous operation

21 September 2022

Wrapping for small chocolate bars

28 June 2017

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

4 December 2016
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