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Coextruded biscuits, with wire cut unit

Automatic dosing of powdered products

Use of thermal analysis for the determination of chocolate quality

Hygienic dosing of creams and spreads

An innovative gel, a substitute for palm oil and hydrogenated fats

Chocolate from cocoa beans

Chocolate is… refined

Stuffing of large bakery products and small pastries

Integrated lines for crackers and laminated biscuits

Energy-saving tempering machines for chocolate

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