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Development of new measurement methods for the in-line evaluation of the...

Chocolate production, methods and effects of refining

Wrapping for small chocolate bars

Stainless steel mixers for creams and chocolate

Chocolate moulding and flow-wrapping

Production of bases for pies and cheesecakes

Assessment of the quality of different chocolate formulations

Processing puff pastry, risen dough and short pastry

Doypacks for sweets and confectionery products

Cartoner for bakery products and chocolate bars

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