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Sweet&Choco Tech
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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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