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Sweet&Choco Tech
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New strategies and analyses to improve the quality of biscuits
28 August 2024
Use of starch sodium octenyl succinate emulsions
Cartoner for bakery products and chocolate bars
Automatic biscuit lines
An innovative gel, a substitute for palm oil and hydrogenated fats
New tools for the analysis of biscuits quality
16 April 2020
Chocolate moulding
25 October 2017
System for jelly candies
20 May 2017
X Ray inspection for coffee, nuts, spices
9 July 2018
Melters and refining lines
25 March 2017
Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Preparations for pastries, chocolate, and ice cream
27 April 2020
Spiral mixers
9 October 2015
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
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