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Chocolate production, methods and effects of refining

Automatic depositors for pastry products

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

Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate moulds and drops for enrobing

Forty years of experience in chocolate and confectionery industry

Packaging of biscuits in stacks

Preparations for pastries, chocolate, and ice cream

Chocolate mixers

Technology

Chocolate processing, refining

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