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Lobe pumps for chocolate

Integrated lines for crackers and laminated biscuits

Automatic depositors for pastry products

Use of thermal analysis for the determination of chocolate quality

Doypacks for sweets and confectionery products

Development of new measurement methods for the in-line evaluation of the...

Production of jam and marmalade, ganache creams, and toppings     

Deep fryers for doughnuts and krapfen

Chocolate moulds and drops for enrobing

Production of bases for pies and cheesecakes

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