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Chocolate from cocoa beans

Stuffing of large bakery products and small pastries

Cream industry, developments and technology solutions

Machine for filled biscuits

Melters and refining lines

Professional chocolate makers

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

Production of bases for pies and cheesecakes

An innovative gel, a substitute for palm oil and hydrogenated fats

Cocoa beans, versatile processing

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