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Automatic biscuit lines

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

Chocolate production

Forty years of experience in chocolate and confectionery industry

Chocolate, controlled and automated operations

Energy-saving tempering machines for chocolate

Cartoner for bakery products and chocolate bars

Effects of cocoa fermentations inoculated with selected yeasts and new method...

Sheeting & forming line for snacks

Production of extruded products with or without filling

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