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Use of starch sodium octenyl succinate emulsions
20 December 2016
Chocolate processing machines and complete lines
Production of jam and marmalade, ganache creams, and toppings
Chocolate moulds and drops for enrobing
Cocoa beans, versatile processing
Enrobing systems with chocolate compound for confectionery products
20 March 2022
Production of ice cream cones and wafers
19 January 2026
Candied fruit and chestnuts
1 June 2017
Sheeting & forming line for snacks
6 July 2014
Use of starch sodium octenyl succinate emulsions
20 December 2016
Continuous-cycle tempering machine for chocolate
17 April 2021
Automatic depositors for pastry products
25 October 2018
Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl
5 March 2020
Enrobing unit for tempering machines
25 April 2019
New tools for the analysis of biscuits quality
16 April 2020
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