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Innovative methods for the definition of formulations and on-line quality analysis of sponge cake
28 August 2020
Ball refining plants for creams
Sheeting & forming line for snacks
Chocolate moulds and drops for enrobing
Use of starch sodium octenyl succinate emulsions
Stuffing of large bakery products and small pastries
22 September 2024
Coextruded biscuits, with wire cut unit
24 October 2018
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
Transport and dosing of powder milk
3 February 2017
System for jelly candies
20 May 2017
Processing puff pastry, risen dough and short pastry
30 January 2017
Deep fryers for doughnuts and krapfen
25 January 2015
Candied fruit and chestnuts
1 June 2017
Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
5 March 2020
State of the art of coffee capsules recycling: a case study
16 September 2013
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