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Enrobing belt for chocolate products

Ball refining plants for creams

Deep fryers for doughnuts and krapfen

Professional chocolate makers

Mixed approach for determining the quality of chewing gum

Chocolate from cocoa beans

New tools for the analysis of biscuits quality

Chocolate moulds and drops for enrobing

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

Valorization of winemaking by-products in the production of jelly candies

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