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Roasting systems for coffee and dried fruit

Biscuits, use of different types of fibers in their production

Automatic coating of chocolate truffles

Method for tracing allergens in chocolate by DNA extraction protocols

Packaging of biscuits in stacks

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

Integrated lines for crackers and laminated biscuits

Cartoner for bakery products and chocolate bars

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

Pralines molds for bonbons lines

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