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No-Stress Technology for highly hydrated doughs

Packaging of biscuits in stacks

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

Chocolate is… refined

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

Automatic coating of chocolate truffles

Use of starch sodium octenyl succinate emulsions

Chocolate processing machines and complete lines

Volumetric dough divider for Panettone and Pandoro

Chocolate moulds and drops for enrobing

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