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Automatic grissini machine

Mingazzini, a century of excellence and innovation

Carbon dioxide extraction, dry steam conveyor belts and vacuum cooling

Flour and micro-dosing

Chocolate

High coesion and less granulometry

New strategies for the improvement and determination of rice quality

Stabilization, not only high temperatures

Bakery products, high protein flours

Coffee handling:  from the storage to the bag

WBH and WTS

Shaft batch mixer

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