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Assessment of the quality of different chocolate formulations

Method for tracing allergens in chocolate by DNA extraction protocols

Chocolate from cocoa beans

Coupling machine for macarons and biscuits

Production of jam and marmalade, ganache creams, and toppings     

Ball refining plants for creams

Valorization of winemaking by-products in the production of jelly candies

Melters and refining lines

In-line 3DX-ray scanner

Optical sorting of candied and dried fruit and gummies

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