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Preparations for pastries, chocolate, and ice cream

Machine for filled biscuits

Ball refining plants for creams

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

No-Stress Technology for highly hydrated doughs

Chocolate moulds and drops for enrobing

Energy-saving tempering machines for chocolate

Production of bases for pies and cheesecakes

Professional chocolate makers

Assessment of the quality of different chocolate formulations

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