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Influence of migration phenomena on the structure of chocolate confectionery products

Cocoa beans, versatile processing

Refining of creams and pastes

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

Automatic tempering machines for continuous operation

Machine for filled biscuits

Forty years of experience in chocolate and confectionery industry

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

Production of bases for pies and cheesecakes

Transport and dosing of powder milk

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