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Professional chocolate makers

System for jelly candies

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

Chocolate moulds and drops for enrobing

Effects of the formulation on the aroma of sponge cake and...

New strategies and analyses to improve the quality of biscuits

In-line 3DX-ray scanner

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

Production of ice cream cones and wafers

State of the art of coffee capsules recycling: a case study

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