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Candied fruit and chestnuts

Automatic tempering machines for continuous operation

Batch freezers for ice cream and fruit or coffee Granita 

Production of muffins and plum-cakes

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Pralines molds for bonbons lines

Method for tracing allergens in chocolate by DNA extraction protocols

Filling of spreadable chocolate cream

Lobe pumps for chocolate

Hygienic dosing of creams and spreads

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