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Sweet&Choco Tech

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Use of thermal analysis for the determination of chocolate quality

4 February 2020

Automatic depositors for pastry products

New strategies and analyses to improve the quality of biscuits

Chocolate processing, refining

Valorization of winemaking by-products in the production of jelly candies

Cocoa beans, versatile processing

12 July 2018

Optical refractometers with sanitary clamp

18 May 2023

Chocolate, controlled and automated operations

29 April 2020

Enrobing systems with chocolate compound for confectionery products

20 March 2022

Dosing machines for dense products

16 January 2026

In-line 3DX-ray scanner

19 February 2020

Chocolate from cocoa beans

23 October 2018

Innovative methods for the definition of formulations and on-line quality analysis...

28 August 2020

Biscuits, use of different types of fibers in their production

30 April 2020

Enrobing unit for tempering machines

25 April 2019
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