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Coextruded biscuits, with wire cut unit

Enrobing systems with chocolate compound for confectionery products

Packaging of biscuits in stacks

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

Optical refractometers with sanitary clamp

Biscuits, use of different types of fibers in their production

Use of thermal analysis for the determination of chocolate quality

Roasting systems for coffee and dried fruit

Chocolate, controlled and automated operations

Horizontal Mixers TR series for hard doughs

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