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Chocolate mixers

Valorization of winemaking by-products in the production of jelly candies

Production of extruded products with or without filling

Pralines molds for bonbons lines

Wrapping for small chocolate bars

Influence of migration phenomena on the structure of chocolate confectionery products

Ball refining plants for creams

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

Effect of three different yeasts on cocoa fermentations and on sensory...

Chocolate production, methods and effects of refining

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