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Candies and biscuits flow-packs

Enrobing systems with chocolate compound for confectionery products

Energy-saving tempering machines for chocolate

Hygienic dosing of creams and spreads

Ball refining plants for creams

Automatic biscuit lines

No-Stress Technology for highly hydrated doughs

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

Wrapping for small chocolate bars

Chocolate moulding and flow-wrapping

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