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Chocolate from cocoa beans

No-Stress Technology for highly hydrated doughs

Energy-saving tempering machines for chocolate

Production of jam and marmalade, ganache creams, and toppings     

State of the art of coffee capsules recycling: a case study

Enrobing unit for tempering machines

Integrated lines for crackers and laminated biscuits

Production of extruded products with or without filling

Optical refractometers with sanitary clamp

Preparations for pastries, chocolate, and ice cream

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