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Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate moulds and drops for enrobing

Horizontal Mixers TR series for hard doughs

No-Stress Technology for highly hydrated doughs

Processing puff pastry, risen dough and short pastry

Volumetric dough divider for Panettone and Pandoro

Production of ice cream cones and wafers

Innovative solution for the packaging of frozen bakery products by Sitma

Preparations for pastries, chocolate, and ice cream

Use of thermal analysis for the determination of chocolate quality

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