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Innovation in the world of chocolate

Sheeting & forming line for snacks

Refining systems, a delicate operation

Optical refractometers with sanitary clamp

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

Chocolate production, methods and effects of refining

Chocolate from cocoa beans

Coextruded biscuits, with wire cut unit

Machine for filled biscuits

Refining of creams and pastes

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