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E.S.

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Chocolate, controlled and automated operations

Roasters under the banner of sustainability

Preparations for pastries, chocolate, and ice cream

Liquid natural yeast at a controlled temperature

Seals for aggressive environments

New strategies to improve the stability and quality of bakery products

Automatic handling of ingredients for bakery products

Filling and capping inspection

Refrigeration systems for bread and pastry

Manipulators for whole Grana cheese wheels

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