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Production of ice cream cones and wafers

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Volumetric dough divider for Panettone and Pandoro

Counter-top chocolate tempering machines

Chocolate moulding and flow-wrapping

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

Candies and biscuits flow-packs

No-Stress Technology for highly hydrated doughs

Sheeting & forming line for snacks

Automatic depositors for pastry products

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