I & S INNOVATION & SUSTAINABILITY
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Considerations of Milk Fat Substitutes Quality
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28 February 2012
Masterclass: Cakes
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19 February 2012
Fats with Low Trans-Isomer Content as an Ingredient for Fillings
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15 February 2012
EFKO's Cake Workshop
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10 February 2012
EFKO: Continuous Improvement
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7 February 2012
Influence of Technological Parameters and Ingredients on the Quality of Croissants
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24 January 2012
EFKO's Workshop: A Fresh Look at Spread Production
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12 January 2012
Masterclass: Nezhenka (Mollycoddle) Cake
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23 December 2011
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