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Automatic coating of chocolate truffles

Cocoa beans, versatile processing

Use of thermal analysis for the determination of chocolate quality

Automatic dosing of powdered products

Pralines molds for bonbons lines

Professional chocolate makers

Valorization of winemaking by-products in the production of jelly candies

Use of an emulsion based on inulin and extra-virgin olive oil...

Dosing machines for dense products

New tools for the analysis of biscuits quality

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