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Influence of migration phenomena on the structure of chocolate confectionery products

Continuous-cycle tempering machine for chocolate

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

Batch freezers for ice cream and fruit or coffee Granita 

Automatic tempering machines for continuous operation

Chocolate production

Assessment of the quality of different chocolate formulations

Coupling machine for macarons and biscuits

Innovative methods for the definition of formulations and on-line quality analysis...

Processing fresh, frozen, liquid, gel or powder ingredients

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