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Continuous-cycle tempering machine for chocolate

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

Technology

Chocolate processing, refining

Automatic biscuit lines

Method for tracing allergens in chocolate by DNA extraction protocols

Hygienic dosing of creams and spreads

Pralines molds for bonbons lines

Assessment of the quality of different chocolate formulations

Integrated lines for crackers and laminated biscuits

Stuffing of large bakery products and small pastries

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