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Horizontal Mixers TR series for hard doughs

New tools for the analysis of biscuits quality

New methods for the determination of the distribution of cocoa particles...

No-Stress Technology for highly hydrated doughs

Chocolate production, methods and effects of refining

Production of extruded products with or without filling

Automatic biscuit lines

Chocolate moulds and drops for enrobing

Effect of three different yeasts on cocoa fermentations and on sensory...

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

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