ITALY: Completion of the project of a spreadable Butter made from Italian Creams
TUNISIA: Improvement shelf-life of Muffin, Brownie and Cup Cake – Development of Chiffon Technology
ITALY – TUNISIA: Improvement shelf-life of Bakery Products with Functional Fibres and Enzyme
ITALY: automation pack of Custard Creams in “Sac à Poche”
ITALY: Development of New Products of Frozen Patisserie
TUNISIA: Improvement Technology of Pasteurized Creams
ITALY: Improvement of a range of Frozen Patisserie Cakes
ITALY: Industrialisation of “Focaccia Ligure“ and “ Farinata of Chickpea“
IRAN: Technology and Recipes for Donut Production
ROMANIA: Technology of Creams for Sandwich Biscuit

ITALY : Range of Sorbets and Water Ice – Ice Lolly –  Topping for Ice Creams – Fruits bases for Ice Cream – Custard Creams
ITALY : Spreadable Butter : development of a recipe “light” – Spreadable Butter from Italian Dairy Creams
ITALY : Improvement of  Millefoglie Cake : Puff Pastry and Custard Cream – Range of alcohol – free Soaks
ITALY : Development of a range of Patisserie Cakes for Catering trade
ITALY : Alcoholic Creams for Panettone filling
ITALY : Development of a range of Croissant and  fresh and frozen Patisserie for a chain of Shops and Restaurants
ROMANIA : Start-Up of a new line of Eclair and Cream Puff – Development of a new range of bakery Cakes
SRI LANKA : Continuous  Production of Sandwich Creams
ITALY : New Line for the Production of upmarket Mono-portions of Patisserie
ITALY : Range of Patisserie Products with Rheon Technology
ITALY : Development of Brownies long shelf-life
ITALY : Range of Cakes and Biscuits with Emmer Flour
ITALY : Study of a high – automation  line of Filled Focaccia

TUNISIA : New Product Development : Filled Brioche – Brownies Caramel – Bake Stable Creams and Jams and Gluten free cake
ITALY : Softness and Quality Improvement of Industrial Sponge – Development of Sponge without Emulsifiers and E number
ITALY : Fresh an Frozen Patisserie : New Products Development
ITALY : Spreadable Butter : Development of a new recipe
ITALY : Development of pasteurized mousse x Sandwich
ITALY : Creams for Panettone filling
ITALY : Development of a range of fresh and frozen Patisserie for a chain of Shops and Restaurants
ITALY : Range of Patisserie Products with Rheon Technology
ITALY : New Range of Ice Creams
TUNISIA : Development of a range of new Creams for Layer Cake
ITALY : Development of a range of Plum-cake BIO
ITALY : Development of a range of Cereals Bars

ITALY : Development of a new range of Plumcake BIO
US : Start up of a special three layer-cake line where a overlapping of 3 color sponge is realized
TUNISIA : Quality improvement of Muffin ( softness – volume ) – New Products Development
ITALY : Snack with a stick – Development of a range of Products “ ambient “ and frozen
ITALY : Frozen and fresh Patisserie : Product improvement and New Products Development
PAKISTAN : Improvement of softness and shelf-life ( water activity ) of Cup Cake dough and filling
MACEDONIA : Quality and Shelf Life Improvement of Crackers and Muffin
PAKISTAN : Start Up of a new line of Sandwich Biscuit Filling with a Anhydrous Cheese Cream – Improvement of Sliced cake ( Girella type ) recipe and technology
IRAN : Commissioning of a new Cake Line ( Chiffon Cake – Cup Cake ) with a setting-up of recipes and technology for dough and filling ( Pasteurized Creams )
TUNISIA : New Products Development : Fondant Cake, Gluten Free Cake – Recipes and Technology development for new Pasteurized Creams
IRAN : Commissioning of a new Sponge Cake Line ( Layer Cake ) with setting-up of recipes and technology for dough and filling
PHILIPPINES : Commissioning of a new line of Plasticized Fats ( Margarine – Shortening )

PAKISTAN : Start-up of a new line of Pasteurized Creams, even whipped, for Cakes Fillings after baking
ITALY : Laboratory Test for Pasteurized Creams for Algeria
ITALY : Laboratory Test for Puff pastry for Russia
ITALY : Start-up of a line of Sliced Cake ( Girella )
ITALY : Laboratory Test for a new fibre blend suitable to reduce the sweetness in bakery products and creams
ITALY : Laboratory Test for the production of “Vegan Cheese“
PAKISTAN : Start-up completion of a Bar Cake and Sliced Cake ( Girella ) line
TUNISIA : Start-up of Pasteurized Creams line for cakes fillings after Baking
ITALY : Laboratory test for a range of Frozen Patisserie Products for Australia
IRAN : Start-up of a new project for 2 lines ( layer-Cake and Cakes )
TUNISIA : Start-up of a line for a complete range of products ( Layer-cake, Swiss roll, Sliced Cake, Folded Cake ) and the respective Pasteurized Creams
ROMANIA : project for the development of a local fermented cake ( Cozonac )
ITALY : Start-up of a new project for the industrialization of typical Ligurian Products
ITALY – Spreadable Butter: recipes development and industrialization
ITALY : Quality improvement of complete range of Plum Cake
TUNISIA : Development of new Cakes and after baking Fillings – new Cakes and Swiss Roll Industrialization
ITALY – Frozen patisserie : development of new “Semifreddo” Range.
ITALY : Development of a new technology for a snack with a stick ( as a ice cream ) in sweet and salty version
TURKEY – New products development : Fermented Cakes, Savoiardi Biscuits, Pumpernickels Cake, Flapjack, Gluten free Products, Vegan Sponge – New Pasteurized Fillings Development: Caramel Cream, Marshmallow Cream, Custard Cream, chocolate Cream, Peanut Cream,Yogurt Cream, even in whipped version
Croatia : Development of a Frozen Patisserie Project
ITALY – Fresh Bakery Cakes: Quality improvement and new products development
TUNISIA : Improvement of Quality and Shelf-life of Cake, Muffin and Brownie – New Cakes and Fillings development
ITALY : New Compound in powder, without additves and E number, with functional properties for structure and shelf life of Bakery Products
ITALY : Chocolate and Pralines Creams flavouring with natural flavours – Liquid Coffee filling for chocolate
SPAIN : Creams and Filling for Bakery: recipes and technology
MACEDONIA : Layer Cake, Swiss Roll  and Muffin Softenss and Shelf Life Improvement ( European Financing )

ITALY : Pastry and IceCream Preparations without additives, with natural flavours – Organic and Vegan Ice Cream
TURKEY : Soft Cookies – Cereals and fruits Biscuits – Fudge Brownie – Plum Cake – Sponge and Swissroll – Mini Pies – Cheesecake – Ganache – Marshmallow Creams
ITALY : Snack “a kind of pizza” on a stick as a ice cream
ITALY : Round as a Bubble Mini Filled Bread – recipes and technology
MACEDONIA : Layer Cake and Swiss Roll Softenss and Shelf Life Improvement ( European Financing )
ITALY : Patisserie based on “brisée and à foncer dough”
USA : 3 Color Layer Cake Automation – New Line
ITALY : R&D Training on fresh and frozen Patisserie and Bakery – New Products Develpoment on Fresh Patisserie – Patisserie with natural Flavours
ITALY : PlumCake Improvement: recipes – technology – shelf life
ITALY : New Technology Development for soft Butter
ITALY : Functional Preparations for Bakery and Patisserie without chemical additives or additives with a E number
RUMANIA : New Project for the production of Bake Stable Creams
PAKISTAN : Start Up New Line of Bar Cake – Layer Cake – Swiss Roll with pasteurized Creams

ITALY : Cheesecake big, American style
RUMANIA : Filled cake ( bear type )
ITALY : Fresh and frozen patisserie “palm free”
ITALY : Layer cake sponge and filling technology
RUSSIA : Frozen patisserie
ITALY : Palm free Bakery Products
ITALY : Project of new line bakery Monoportions
FRANCE : Development of new flavours range for Mascarpone and Ricotta Cream
ITALY : Development of new flavours range for Dragées
TURKEY : Sponge-Chiffon Cake – Brownies – Bakery stable Cream – Cheesecake and Creamcheese – Marshmallow – Ethnic Patisserie
ITALY : Preparation for Patisserie and Ice Cream: Powder Creams, Mirror Icings, Dairy and Vegetable Cream powder Stabilizers, Paste Flavours
ITALY : Flavours in Emulsion for Patisserie and Bakery
RUMANIA :Flavours in Emulsion – Patisserie Creams and” Miroir”
ITALY : Palm Free fresh and Frozen Patisserie
ITALY : Natural Flavours for Fresh and frozen Patisserie : Cheesecake, Vanilla, Zabaione ecc.
ITALy : Technology for Bakery Donuts
BELGIUM : Butter Creams Technology
ITALY : Creams Plasticization with shortening ” low SAFA ” and Palm Free
CHILE : Savoiardi Technology
ITALY : Palm Free “Frollini” Biscuits
ITALy : Palm Free frozen Patisserie
PHILIPPINES : Chiffon Cake Technology 1 / 2 phases
ITALY : Palm Free Margarine Plastification
ITALY : Salty Sponge Recipes and Technology in continuous

INDONESIA : Plasticization technology of margarines and shortenings
LATVIA : Swissroll technology, fresh dairy cream filled
ITALY : Glass cups with savoury mousses : recipes and technology
ITALY : Mix for US sorbet: natural flavours – without additives
TURKEY : Fresh and frozen patisserie: technology and recipes. Bakery products : quality improvement and new products development
ITALY : Powder ready mix for bakery : recipes, technology, flavouring
ITALY : Bake stable creams –recipes – technology – start-up
RUMANIA : Bake stable creams –recipes – technology – start-up

IRAN: Jaffa cake technology
TURKEY : Swiss – mini roll : quality improvement, recipes, technology
ITALY : Baked sweet ricotta ( South Italy typical product ) : recipes – technology – start-up
ITALY : Macaron : recipes – technology
RUMANIA : Swiss roll : quality improvement, recipes , technology
RUMANIA : Bakery concentrated nucleus for Christmas cake
ITALY : Savoury and patisserie products in mono portion
ITALY : Fresh patisserie : recipes technology
ITALY : Typical regional cake : shelf life improvement

IRAN : Co-extruded biscuit
JORDAN : Layers cake, swiss and mini roll technology
ARGENTINA : Sandwich biscuit with marshmallow – jelly – anhydrous cream filling
RUSSIA : High filling content bakery mono portions – E-number free : recipes- technology
RUMANIA : Layer cake : quality improvement : recipes, – technology – croissant flavouring
FRANCE : Macaron : recipes – technology – start up
ITALY : Artisanal ice cream: recipes – technology

CANADA : US style swiss roll recipes and technology – 2-3-4-layers cake
PAKISTAN : Cup cake, plum-cake technology – layers cake improvements : shelf life -softness
ITALY : Bakery mono portions : new products ( chiffon cake ) – cup cakes improvement – cream bakery stable
ITALY : Savoury mono portions : bakery type and mousse type in glass – recipes and technology
ITALY : Powder flavours for ice cream mix
ITALY : Mix for IceCream USA : recipes and technology
THAILAND : Ice cream – paste and powder mix for ice cream- topping – flavours – powder flavours technology
PHILIPPINES : Bakery and patisserie mono portions – creams – new products development-
ITALY : Fresh patisserie – ice cream – sorbets : quality improvements- natural flavour icecream without enumber
ITALY : Fresh and frozen patisserie: new products – portfolio products improvement – quality improvement
ITALY : éclairs and profiterole : recipes technology
ITALY : Chocolate : praline filling –flavouring

PHILIPPINES : Chiffon cake with pasteurized creams : recipes – technology
THAILAND : Chiffon cake and choco pie with pasteurized creams : recipes – technology
ITALY : Sponge : quality improvement and shelf life – pasteurized creams for layer cakes
ITALY : éclairs and profiterole : recipes technology
ITALY : Creams and bake stable creams for croissant and puff pastry : recipes – technology. bakery powder flavours

VIETNAM : Mini roll technology and recipes
SYRIA : Layer cake – Mini roll : technology and recipes
ITALY : Creams and bake stable creams : recipes and technology
ITALY : Powder ready mix – natural flavours for bakery and patisserie

PHILIPPINES : Shortening and margarine plasticization technology
GREECE : Paste flavour for ice cream – jam and jelly – topping – creams – flavouring
POLAND : Sponge – swiss roll : recipes – technology
ITALY : Seasonal products as chocolate alternative : bakery mono portions

GREECE : Fruits toffee : quality improvement – flavouring
BRASIL : Hard candy – filling – mou – toffee : quality improvement – cost reduction
ITALY : Chocolate snaks with cereals : recipes – technology – flavouring

VIETNAM : Layer cake technology without alcohol and preservatives : 6 month minimum shelf life
ITALY : Fresh bakery cake slices : recipes – technology
ITALY : Patisserie mono portions : new line
PORTUGAL : Marshmallow for filling : quality improvement
FRANCE : Fresh and frozen patisserie : microbiological quality improvement
ALGERIA : Flavours : recipes and technology on flavours production
ITALY : Project of new factory of fresh ad frozen patisserie : recipes – technology -layout – equipment
ITALY : Portfolio new “ gluten free” product development : recipes – technology – flavouring

ITALY : Frozen patisserie: “tower cake” American style – ice cream structure improvement- patisserie cakes improvement
ALGERIA : Bakery product with natural yeast : recipes – technology
SPAIN : Sponge – layer cake : quality improvement and shelf life
ITALY : Bakery – patisserie – icecream powder ready mix : recipes – technology
ITALY : Bakery powder ready mix ( sponge – éclair – meringue) : recipes – technology
ITALY : Fresh and frozen desserts : new products development– products portfolio improvement – quality improvement
ITALY : Project of new factory of fresh ad frozen patisserie : recipes – technology -layout – equipment

ALGERIA : Mou –filled toffee : recipes – technology
ITALY : Baked sweet ricotta ( South Italy typical product ) : recipes – technology – start-up
ITALLY : Creams “sac à poche ” packed : recipes – technology
ITALY : Ricotta dessert recipes – technology
ALGERIA : Marshmallow : recipes – technology – start-up

2005 – 2020 ITALIA – TONELLI GROUP
2006 – 2020 ITALIA – MARASCHI & QUIRICI
2005 – 2020 ITALIA –  Fresh and Frozen Patisserie : New Products Development – Portfolio Products Improvement– Technology – Quality Improvement
2009 – 2015 ITALIA –  Functional Fibre : Technology and Application in Bakery, Patisserie and Savory Products
2015 – 2019 TURCHIA – Fresh and Frozen Patisserie – Bakery products
2018 – 2019 PAKISTAN –  Bakery products : Sponge – Cakes –  Fillings
2018 – 2019 TUNISIA   –  Bakery products : Sponge – Cakes –  Fillings

2014: Holland : hydrate filling in baking

AITA WORKSHOP

2013: Flavours : new powder flavours with “cold “ technology
2011: Additives in patisserie and ice cream
2010: Industrial patisserie
2009: Sponge cake
2009: Bakery fillings
2007: Additives in patisserie, ice cream and “semifreddo”
2007: Ingredients and functional ingredients
2006: Frozen patisserie technology
2004: Innovation in foods : industrial patisserie
2002: Fresh and frozen patisserie