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Innovation in the world of chocolate

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

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

Melters and refining lines

Refining of creams and pastes

Chocolate is… refined

Packaging of biscuits in stacks

Automatic biscuit lines

Production of bases for pies and cheesecakes

Cream industry, developments and technology solutions

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