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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
20 April 2017
Deep fryers for doughnuts and krapfen
New methods for the determination of the distribution of cocoa particles during processing
Professional chocolate makers
Preparations for pastries, chocolate, and ice cream
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Production of extruded products with or without filling
29 October 2021
Chocolate, controlled and automated operations
29 April 2020
New tools for the analysis of biscuits quality
16 April 2020
Filling of spreadable chocolate cream
21 January 2021
Production of muffins and plum-cakes
12 May 2015
Enrobing belt for chocolate products
23 January 2021
Production of bases for pies and cheesecakes
20 April 2019
Processing puff pastry, risen dough and short pastry
30 January 2017
New strategies and analyses to improve the quality of biscuits
28 August 2024
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