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New tools for the analysis of biscuits quality

Use of starch sodium octenyl succinate emulsions

Chocolate from cocoa beans

Lobe pumps for chocolate

Automatic coating of chocolate truffles

Automatic depositors for pastry products

System for jelly candies

Melters and refining lines

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Optical refractometers with sanitary clamp

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