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Sweet&Choco Tech
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New strategies and analyses to improve the quality of biscuits
28 August 2024
Influence of migration phenomena on the structure of chocolate confectionery products
Automatic tempering machines for continuous operation
Filling of spreadable chocolate cream
Production of jam and marmalade, ganache creams, and toppings
Packaging of biscuits in stacks
1 November 2017
Chocolate moulding
25 October 2017
Automatic biscuit lines
1 July 2025
Automatic coating of chocolate truffles
18 January 2023
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
Cream industry, developments and technology solutions
2 April 2013
Candied fruit and chestnuts
1 June 2017
System for jelly candies
20 May 2017
Production of ice cream cones and wafers
26 December 2025
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
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