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Integrated lines for crackers and laminated biscuits

Assessment of the quality of different chocolate formulations

Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate from cocoa beans

Technology

Chocolate processing, refining

Robotic systems for automatic assessment

New tools for the analysis of biscuits quality

Chocolate mixers

Packaging of biscuits in stacks

Stuffing of large bakery products and small pastries

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