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Sweet&Choco Tech
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Enrobing unit for tempering machines
25 April 2019
Chocolate moulding and flow-wrapping
Automatic depositors for pastry products
Production of jam and marmalade, ganache creams, and toppings
Refining systems, a delicate operation
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
Automatic biscuit lines
1 July 2025
Mixed approach for determining the quality of chewing gum
27 November 2018
Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Innovation in the world of chocolate
25 October 2025
Production of ice cream cones and wafers
19 January 2026
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Energy-saving tempering machines for chocolate
30 June 2025
New methods for the determination of the distribution of cocoa particles...
16 May 2018
System for jelly candies
20 May 2017
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