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

20 April 2017

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Chocolate mixers

Spiral mixers

Packaging of biscuits in stacks

No-Stress Technology for highly hydrated doughs

11 March 2023

Use of an emulsion based on inulin and extra-virgin olive oil...

16 December 2016

Innovative solution for the packaging of frozen bakery products by Sitma

20 April 2018

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

5 March 2020

Volumetric dough divider for Panettone and Pandoro

26 October 2022

Automatic dosing of powdered products

20 September 2022

Production of muffins and plum-cakes

12 May 2015

Development of new measurement methods for the in-line evaluation of the...

1 December 2016

Packaging of biscuits in stacks

1 November 2017

Innovative Analytical Tools for Coffee Quality Analysis

23 July 2026
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