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Processing fresh, frozen, liquid, gel or powder ingredients

Enrobing systems with chocolate compound for confectionery products

Machine for filled biscuits

Use of an emulsion based on inulin and extra-virgin olive oil...

Use of thermal analysis for the determination of chocolate quality

Melters and refining lines

Method for tracing allergens in chocolate by DNA extraction protocols

Production of extruded products with or without filling

Biscuits, use of different types of fibers in their production

Production of bases for pies and cheesecakes

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