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Production of extruded products with or without filling

Robotic systems for automatic assessment

Refining of creams and pastes

Processing fresh, frozen, liquid, gel or powder ingredients

Forty years of experience in chocolate and confectionery industry

Chocolate mixers

Influence of migration phenomena on the structure of chocolate confectionery products

Wrapping for small chocolate bars

Automatic depositors for pastry products

Innovative Analytical Tools for Coffee Quality Analysis

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