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Innovative solution for the packaging of frozen bakery products by Sitma

Processing fresh, frozen, liquid, gel or powder ingredients

Chocolate production, methods and effects of refining

Mixed approach for determining the quality of chewing gum

Integrated lines for crackers and laminated biscuits

Production of jam and marmalade, ganache creams, and toppings     

Automatic coating of chocolate truffles

Counter-top chocolate tempering machines

Roasting systems for coffee and dried fruit

New strategies and analyses to improve the quality of biscuits

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