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Automatic depositors for pastry products

Coupling machine for macarons and biscuits

Mixed approach for determining the quality of chewing gum

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

Production of bases for pies and cheesecakes

Counter-top chocolate tempering machines

Cartoner for bakery products and chocolate bars

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

Integrated lines for crackers and laminated biscuits

Effects of cocoa fermentations inoculated with selected yeasts and new method...

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