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Use of an emulsion based on inulin and extra-virgin olive oil...

Automatic tempering machines for continuous operation

Technology

Chocolate processing, refining

X Ray inspection for coffee, nuts, spices

Counter-top chocolate tempering machines

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Wrapping for small chocolate bars

Pralines molds for bonbons lines

Deep fryers for doughnuts and krapfen

Volumetric dough divider for Panettone and Pandoro

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