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Optical sorting of candied and dried fruit and gummies

Chocolate from cocoa beans

Biscuits, use of different types of fibers in their production

Hygienic dosing of creams and spreads

Valorization of winemaking by-products in the production of jelly candies

Production of muffins and plum-cakes

Melters and refining lines

Enrobing systems with chocolate compound for confectionery products

Coextruded biscuits, with wire cut unit

Professional chocolate makers

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