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Influence of migration phenomena on the structure of chocolate confectionery products

Sheeting & forming line for snacks

Energy-saving tempering machines for chocolate

Pralines molds for bonbons lines

Hygienic dosing of creams and spreads

New tools for the analysis of biscuits quality

Ball refining plants for creams

Chocolate is… refined

Transport and dosing of powder milk

Production of extruded products with or without filling

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