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Influence of migration phenomena on the structure of chocolate confectionery products

4 September 2013

Integrated lines for crackers and laminated biscuits

Batch freezers for ice cream and fruit or coffee Granita 

Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies

Spiral mixers

Machine for filled biscuits

1 September 2017

System for jelly candies

20 May 2017

Cartoner for bakery products and chocolate bars

25 October 2014

Sheeting & forming line for snacks

6 July 2014

Automatic coating of chocolate truffles

18 January 2023

Chocolate mixers

2 November 2013

Chocolate is… refined

29 September 2014

Roasting systems for coffee and dried fruit

16 October 2019

Mixed approach for determining the quality of chewing gum

27 November 2018

Production of bases for pies and cheesecakes

20 April 2019
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