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Chocolate moulding

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

New methods for the determination of the distribution of cocoa particles...

Croissants forming machines

Chocolate mixers

Valorization of winemaking by-products in the production of jelly candies

Production of ice cream cones and wafers

Use of starch sodium octenyl succinate emulsions

Production of muffins and plum-cakes

Spiral mixers

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