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Production of jam and marmalade, ganache creams, and toppings     

Coupling machine for macarons and biscuits

Spiral mixers

Filling of spreadable chocolate cream

Processing puff pastry, risen dough and short pastry

Volumetric dough divider for Panettone and Pandoro

Preparations for pastries, chocolate, and ice cream

Method for tracing allergens in chocolate by DNA extraction protocols

Chocolate, controlled and automated operations

Refining of creams and pastes

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