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

Chocolate, controlled and automated operations

Automatic coating of chocolate truffles

Use of starch sodium octenyl succinate emulsions

Horizontal Mixers TR series for hard doughs

Development of new measurement methods for the in-line evaluation of the...

Chocolate from cocoa beans

Cartoner for bakery products and chocolate bars

Chocolate moulds and drops for enrobing

No-Stress Technology for highly hydrated doughs

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