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Forty years of experience in chocolate and confectionery industry

Lobe pumps for chocolate

Pralines molds for bonbons lines

Chocolate, controlled and automated operations

Production of jam and marmalade, ganache creams, and toppings     

Method for tracing allergens in chocolate by DNA extraction protocols

Valorization of winemaking by-products in the production of jelly candies

Machine for filled biscuits

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

Stuffing of large bakery products and small pastries

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