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Stainless steel mixers for creams and chocolate
12 April 2021
Hygienic dosing of creams and spreads
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
New strategies and analyses to improve the quality of biscuits
Valorization of winemaking by-products in the production of jelly candies
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Coextruded biscuits, with wire cut unit
24 October 2018
Deep fryers for doughnuts and krapfen
25 January 2015
Effect of three different yeasts on cocoa fermentations and on sensory...
20 April 2017
In-line 3DX-ray scanner
19 February 2020
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
Volumetric dough divider for Panettone and Pandoro
26 October 2022
Automatic tempering machines for continuous operation
21 September 2022
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Production of extruded products with or without filling
29 October 2021
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