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Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Ball refining plants for creams
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Energy-saving tempering machines for chocolate
Transport and dosing of powder milk
Production of muffins and plum-cakes
12 May 2015
Chocolate moulding
25 October 2017
Automatic dosing of powdered products
20 September 2022
Enrobing unit for tempering machines
25 April 2019
Wrapping for small chocolate bars
28 June 2017
Chocolate processing machines and complete lines
15 March 2022
Chocolate moulds and drops for enrobing
11 March 2026
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Innovative methods for the definition of formulations and on-line quality analysis...
28 August 2020
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
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