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System for jelly candies

Stuffing of large bakery products and small pastries

Filling of spreadable chocolate cream

Automatic depositors for pastry products

Chocolate, controlled and automated operations

Coupling machine for macarons and biscuits

Use of starch sodium octenyl succinate emulsions

Enrobing belt for chocolate products

Volumetric dough divider for Panettone and Pandoro

In-line 3DX-ray scanner

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