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Sweet&Choco Tech
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Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
New methods for the determination of the distribution of cocoa particles during processing
Optical sorting of candied and dried fruit and gummies
Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
Production of jam and marmalade, ganache creams, and toppings
Chocolate mixers
2 November 2013
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
Sheeting & forming line for snacks
6 July 2014
Doypacks for sweets and confectionery products
9 September 2014
Coextruded biscuits, with wire cut unit
24 October 2018
Chocolate from cocoa beans
23 October 2018
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
Refining systems, a delicate operation
5 February 2017
Energy-saving tempering machines for chocolate
30 June 2025
Chocolate moulding
25 October 2017
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