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Hygienic dosing of creams and spreads

Production of jam and marmalade, ganache creams, and toppings     

Processing puff pastry, risen dough and short pastry

Optical refractometers with sanitary clamp

Method for tracing allergens in chocolate by DNA extraction protocols

Chocolate processing machines and complete lines

Use of thermal analysis for the determination of chocolate quality

Chocolate production

Sheeting & forming line for snacks

Lobe pumps for chocolate

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