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

4 December 2016

Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate

Chocolate processing, refining

Production of bases for pies and cheesecakes

Production of extruded products with or without filling

Refining systems, a delicate operation

5 February 2017

Innovative methods for the definition of formulations and on-line quality analysis...

28 August 2020

Influence of migration phenomena on the structure of chocolate confectionery products

4 September 2013

Transport and dosing of powder milk

3 February 2017

Mixed approach for determining the quality of chewing gum

27 November 2018

Innovative solution for the packaging of frozen bakery products by Sitma

20 April 2018

Coupling machine for macarons and biscuits

23 April 2024

Production of jam and marmalade, ganache creams, and toppings     

28 May 2023

Innovative Analytical Tools for Coffee Quality Analysis

23 July 2026

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

5 March 2020
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