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Chocolate moulding

Sheeting & forming line for snacks

Method for tracing allergens in chocolate by DNA extraction protocols

Batch freezers for ice cream and fruit or coffee Granita 

Stuffing of large bakery products and small pastries

Use of thermal analysis for the determination of chocolate quality

Chocolate moulding and flow-wrapping

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

Processing fresh, frozen, liquid, gel or powder ingredients

Chocolate is… refined

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