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Transport and dosing of powder milk

Automatic coating of chocolate truffles

Use of starch sodium octenyl succinate emulsions

Innovative methods for the definition of formulations and on-line quality analysis...

Processing fresh, frozen, liquid, gel or powder ingredients

Volumetric dough divider for Panettone and Pandoro

Melters and refining lines

Energy-saving tempering machines for chocolate

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

Machine for filled biscuits

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