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Sweet&Choco Tech

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Chocolate from cocoa beans

23 October 2018

Processing fresh, frozen, liquid, gel or powder ingredients

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

Croissants forming machines

Horizontal Mixers TR series for hard doughs

Chocolate moulding

25 October 2017

Effects of cocoa fermentations inoculated with selected yeasts and new method...

8 December 2016

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Use of thermal analysis for the determination of chocolate quality

4 February 2020

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

1 December 2016

Refining of creams and pastes

13 May 2015

Horizontal Mixers TR series for hard doughs

5 December 2016

Optical sorting of candied and dried fruit and gummies

27 October 2019

Processing puff pastry, risen dough and short pastry

30 January 2017

Enrobing systems with chocolate compound for confectionery products

20 March 2022
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