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Counter-top chocolate tempering machines

Preparations for pastries, chocolate, and ice cream

Cream industry, developments and technology solutions

Chocolate production, methods and effects of refining

Candied fruit and chestnuts

Use of starch sodium octenyl succinate emulsions

Machine for filled biscuits

Automatic coating of chocolate truffles

Deep fryers for doughnuts and krapfen

Production of jam and marmalade, ganache creams, and toppings     

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