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Chocolate from cocoa beans

Use of starch sodium octenyl succinate emulsions

Melters and refining lines

Hygienic dosing of creams and spreads

Chocolate, controlled and automated operations

Refining systems, a delicate operation

Production of ice cream cones and wafers

Automatic dosing of powdered products

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

Chocolate moulding and flow-wrapping

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