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Chocolate production

Candied fruit and chestnuts

Innovative methods for the definition of formulations and on-line quality analysis...

Deep fryers for doughnuts and krapfen

Influence of migration phenomena on the structure of chocolate confectionery products

Stuffing of large bakery products and small pastries

Automatic biscuit lines

Optical sorting of candied and dried fruit and gummies

Production of muffins and plum-cakes

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

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