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New tools for the analysis of biscuits quality

Enrobing unit for tempering machines

Processing fresh, frozen, liquid, gel or powder ingredients

Chocolate processing machines and complete lines

Use of thermal analysis for the determination of chocolate quality

Integrated lines for crackers and laminated biscuits

New strategies and analyses to improve the quality of biscuits

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

Chocolate is… refined

Transport and dosing of powder milk

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