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Counter-top chocolate tempering machines

Innovative methods for the definition of formulations and on-line quality analysis...

Biscuits, use of different types of fibers in their production

Chocolate, controlled and automated operations

Preparations for pastries, chocolate, and ice cream

New tools for the analysis of biscuits quality

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

In-line 3DX-ray scanner

Use of thermal analysis for the determination of chocolate quality

Optical sorting of candied and dried fruit and gummies

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