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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
Packaging of biscuits in stacks
1 November 2017
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Chocolate moulding
25 October 2017
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Croissants forming machines
17 October 2017
0
Lobe pumps for chocolate
2 September 2017
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Machine for filled biscuits
1 September 2017
0
Assessment of the quality of different chocolate formulations
7 July 2017
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Wrapping for small chocolate bars
28 June 2017
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Professional chocolate makers
3 June 2017
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Candied fruit and chestnuts
1 June 2017
0
System for jelly candies
20 May 2017
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