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Energy-saving tempering machines for chocolate

Hygienic dosing of creams and spreads

Stuffing of large bakery products and small pastries

Effects of the formulation on the aroma of sponge cake and...

New strategies and analyses to improve the quality of biscuits

Processing fresh, frozen, liquid, gel or powder ingredients

Coupling machine for macarons and biscuits

Production of jam and marmalade, ganache creams, and toppings     

Integrated lines for crackers and laminated biscuits

Optical refractometers with sanitary clamp

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