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Automatic dosing of powdered products

Use of thermal analysis for the determination of chocolate quality

Coextruded biscuits, with wire cut unit

An innovative gel, a substitute for palm oil and hydrogenated fats

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

Assessment of the quality of different chocolate formulations

Roasting systems for coffee and dried fruit

Stuffing of large bakery products and small pastries

Preparations for pastries, chocolate, and ice cream

Production of bases for pies and cheesecakes

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