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Sweet&Choco Tech

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

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New strategies and analyses to improve the quality of biscuits

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Processing fresh, frozen, liquid, gel or powder ingredients

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Coupling machine for macarons and biscuits

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Production of jam and marmalade, ganache creams, and toppings     

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Integrated lines for crackers and laminated biscuits

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Optical refractometers with sanitary clamp

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No-Stress Technology for highly hydrated doughs

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Batch freezers for ice cream and fruit or coffee Granita 

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Automatic coating of chocolate truffles

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