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Preparations for pastries, chocolate, and ice cream

Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate moulding and flow-wrapping

Production of ice cream cones and wafers

Cocoa beans, versatile processing

Processing fresh, frozen, liquid, gel or powder ingredients

Ball refining plants for creams

Use of starch sodium octenyl succinate emulsions

Sheeting & forming line for snacks

Chocolate mixers

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