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Forty years of experience in chocolate and confectionery industry
5 December 2017
Automatic tempering machines for continuous operation
Cartoner for bakery products and chocolate bars
Pralines molds for bonbons lines
Production of jam and marmalade, ganache creams, and toppings
Coupling machine for macarons and biscuits
23 April 2024
Chocolate is… refined
29 September 2014
Coextruded biscuits, with wire cut unit
24 October 2018
Integrated lines for crackers and laminated biscuits
22 May 2023
Chocolate from cocoa beans
23 October 2018
Energy-saving tempering machines for chocolate
30 June 2025
Cream industry, developments and technology solutions
2 April 2013
Forty years of experience in chocolate and confectionery industry
5 December 2017
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Use of thermal analysis for the determination of chocolate quality
4 February 2020
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