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Sweet&Choco Tech
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Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Production of muffins and plum-cakes
Chocolate moulding and flow-wrapping
Ball refining plants for creams
Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Cartoner for bakery products and chocolate bars
25 October 2014
Effects of the formulation on the aroma of sponge cake and...
10 September 2024
Cocoa beans, versatile processing
12 July 2018
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
Professional chocolate makers
3 June 2017
Production of extruded products with or without filling
29 October 2021
Pralines molds for bonbons lines
23 February 2019
Melters and refining lines
25 March 2017
Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
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