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Stuffing of large bakery products and small pastries

Production of bases for pies and cheesecakes

An innovative gel, a substitute for palm oil and hydrogenated fats

Hygienic dosing of creams and spreads

Optical refractometers with sanitary clamp

Chocolate production, methods and effects of refining

Production of ice cream cones and wafers

Processing fresh, frozen, liquid, gel or powder ingredients

In-line 3DX-ray scanner

Stainless steel mixers for creams and chocolate

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