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Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Filling of spreadable chocolate cream
Development of new measurement methods for the in-line evaluation of the quality for different types of confectionery and baked goods
Chocolate production
Enrobing belt for chocolate products
23 January 2021
Chocolate mixers
2 November 2013
Automatic detection of different physical attributes in cookies during deep-fat frying...
3 December 2016
Innovative solution for the packaging of frozen bakery products by Sitma
20 April 2018
Use of starch sodium octenyl succinate emulsions
20 December 2016
Counter-top chocolate tempering machines
29 August 2020
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
Doypacks for sweets and confectionery products
9 September 2014
Innovation in the world of chocolate
25 October 2025
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
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