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State of the art of coffee capsules recycling: a case study

Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate moulding and flow-wrapping

Processing fresh, frozen, liquid, gel or powder ingredients

Melters and refining lines

Automatic coating of chocolate truffles

Deep fryers for doughnuts and krapfen

Filling of spreadable chocolate cream

Enrobing belt for chocolate products

Spiral mixers

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