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Counter-top chocolate tempering machines

Pralines molds for bonbons lines

Cream industry, developments and technology solutions

Coupling machine for macarons and biscuits

Filling of spreadable chocolate cream

Use of thermal analysis for the determination of chocolate quality

Biscuits, use of different types of fibers in their production

Sheeting & forming line for snacks

Production of ice cream cones and wafers

Effect of three different yeasts on cocoa fermentations and on sensory...

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