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Chocolate moulds and drops for enrobing

Counter-top chocolate tempering machines

Chocolate moulding and flow-wrapping

New strategies and analyses to improve the quality of biscuits

Use of starch sodium octenyl succinate emulsions

Use of thermal analysis for the determination of chocolate quality

Volumetric dough divider for Panettone and Pandoro

Deep fryers for doughnuts and krapfen

An innovative gel, a substitute for palm oil and hydrogenated fats

Sheeting & forming line for snacks

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