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Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies

10 September 2024

Counter-top chocolate tempering machines

Method for tracing allergens in chocolate by DNA extraction protocols

Chocolate, controlled and automated operations

Preparations for pastries, chocolate, and ice cream

Cartoner for bakery products and chocolate bars

25 October 2014

Robotic systems for automatic assessment

2 April 2016

Forty years of experience in chocolate and confectionery industry

5 December 2017

System for jelly candies

20 May 2017

Processing fresh, frozen, liquid, gel or powder ingredients

12 August 2024

Biscuits, use of different types of fibers in their production

30 April 2020

Horizontal Mixers TR series for hard doughs

5 December 2016

No-Stress Technology for highly hydrated doughs

11 March 2023

Coextruded biscuits, with wire cut unit

24 October 2018

Professional chocolate makers

3 June 2017
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