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Chocolate moulding and flow-wrapping

System for jelly candies

Cream industry, developments and technology solutions

Pralines molds for bonbons lines

Effects of the formulation on the aroma of sponge cake and...

Optical refractometers with sanitary clamp

Automatic biscuit lines

Volumetric dough divider for Panettone and Pandoro

Influence of migration phenomena on the structure of chocolate confectionery products

Automatic dosing of powdered products

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