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Effects of cocoa fermentations inoculated with selected yeasts and new method...

Chocolate production

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

Cartoner for bakery products and chocolate bars

Production of jam and marmalade, ganache creams, and toppings     

Innovation in the world of chocolate

Hygienic dosing of creams and spreads

Preparations for pastries, chocolate, and ice cream

Production of bases for pies and cheesecakes

Lobe pumps for chocolate

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