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Pralines molds for bonbons lines

Chocolate moulding and flow-wrapping

Production of jam and marmalade, ganache creams, and toppings     

Stuffing of large bakery products and small pastries

Cartoner for bakery products and chocolate bars

Automatic tempering machines for continuous operation

Effects of the formulation on the aroma of sponge cake and...

Hygienic dosing of creams and spreads

X Ray inspection for coffee, nuts, spices

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

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