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Effects of the formulation on the aroma of sponge cake and...

New tools for the analysis of biscuits quality

Chocolate moulds and drops for enrobing

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

Batch freezers for ice cream and fruit or coffee Granita 

Lobe pumps for chocolate

Energy-saving tempering machines for chocolate

Preparations for pastries, chocolate, and ice cream

Candied fruit and chestnuts

Production of ice cream cones and wafers

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