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Effect of three different yeasts on cocoa fermentations and on sensory...

Continuous-cycle tempering machine for chocolate

New methods for the determination of the distribution of cocoa particles...

Chocolate moulds and drops for enrobing

Innovation in the world of chocolate

Machine for filled biscuits

Automatic coating of chocolate truffles

System for jelly candies

X Ray inspection for coffee, nuts, spices

Horizontal Mixers TR series for hard doughs

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