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Dosing machines for dense products

Chocolate moulding and flow-wrapping

Cream industry, developments and technology solutions

Automatic biscuit lines

Enrobing systems with chocolate compound for confectionery products

Forty years of experience in chocolate and confectionery industry

Innovative methods for the definition of formulations and on-line quality analysis...

No-Stress Technology for highly hydrated doughs

Effects of cocoa fermentations inoculated with selected yeasts and new method...

Automatic detection of different physical attributes in cookies during deep-fat frying...

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