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

Mixed approach for determining the quality of chewing gum

Influence of migration phenomena on the structure of chocolate confectionery products

Automatic dosing of powdered products

Ball refining plants for creams

Production of jam and marmalade, ganache creams, and toppings     

Cartoner for bakery products and chocolate bars

Production of bases for pies and cheesecakes

Filling of spreadable chocolate cream

Coupling machine for macarons and biscuits

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