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Candied fruit and chestnuts

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

Enrobing belt for chocolate products

Sheeting & forming line for snacks

Filling of spreadable chocolate cream

Chocolate from cocoa beans

Processing puff pastry, risen dough and short pastry

Stuffing of large bakery products and small pastries

Refining systems, a delicate operation

Influence of migration phenomena on the structure of chocolate confectionery products

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