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Chocolate moulds and drops for enrobing

Forty years of experience in chocolate and confectionery industry

Chocolate production

Method for tracing allergens in chocolate by DNA extraction protocols

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

Use of an emulsion based on inulin and extra-virgin olive oil...

Development of new measurement methods for the in-line evaluation of the...

Production of extruded products with or without filling

Machine for filled biscuits

Robotic systems for automatic assessment

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