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Innovation in the world of chocolate

Candies and biscuits flow-packs

Doypacks for sweets and confectionery products

Filling of spreadable chocolate cream

Chocolate moulds and drops for enrobing

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

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

Processing fresh, frozen, liquid, gel or powder ingredients

System for jelly candies

Automatic coating of chocolate truffles

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