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Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods

1 December 2016

Influence of migration phenomena on the structure of chocolate confectionery products

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

Stuffing of large bakery products and small pastries

Preparations for pastries, chocolate, and ice cream

An innovative gel, a substitute for palm oil and hydrogenated fats

4 December 2016

Transport and dosing of powder milk

3 February 2017

Chocolate is… refined

29 September 2014

Energy-saving tempering machines for chocolate

30 June 2025

Innovation in the world of chocolate

25 October 2025

Counter-top chocolate tempering machines

29 August 2020

In-line 3DX-ray scanner

19 February 2020

Automatic detection of different physical attributes in cookies during deep-fat frying...

3 December 2016

Melters and refining lines

25 March 2017

Roasting systems for coffee and dried fruit

16 October 2019
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