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Integrated lines for crackers and laminated biscuits

Production of bases for pies and cheesecakes

Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate mixers

Production of ice cream cones and wafers

Processing puff pastry, risen dough and short pastry

Method for tracing allergens in chocolate by DNA extraction protocols

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

Enrobing systems with chocolate compound for confectionery products

Method for tracing allergens in chocolate by DNA extraction protocols

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