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Stuffing of large bakery products and small pastries

Use of starch sodium octenyl succinate emulsions

Processing fresh, frozen, liquid, gel or powder ingredients

Melters and refining lines

Influence of migration phenomena on the structure of chocolate confectionery products

Technology

Chocolate processing, refining

Doypacks for sweets and confectionery products

Preparations for pastries, chocolate, and ice cream

In-line 3DX-ray scanner

Production of bases for pies and cheesecakes

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