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Sweet&Choco Tech
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Sweet&Choco Tech
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Stuffing of large bakery products and small pastries
22 September 2024
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
New strategies and analyses to improve the quality of biscuits
Processing fresh, frozen, liquid, gel or powder ingredients
Coupling machine for macarons and biscuits
Preparations for pastries, chocolate, and ice cream
27 April 2020
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New tools for the analysis of biscuits quality
16 April 2020
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Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
5 March 2020
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In-line 3DX-ray scanner
19 February 2020
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Use of thermal analysis for the determination of chocolate quality
4 February 2020
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Optical sorting of candied and dried fruit and gummies
27 October 2019
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Roasting systems for coffee and dried fruit
16 October 2019
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Enrobing unit for tempering machines
25 April 2019
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Production of bases for pies and cheesecakes
20 April 2019
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Chocolate production
1 March 2019
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