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Chocolate moulding and flow-wrapping

Development of new measurement methods for the in-line evaluation of the...

Automatic tempering machines for continuous operation

Mixed approach for determining the quality of chewing gum

Candies and biscuits flow-packs

Hygienic dosing of creams and spreads

Production of ice cream cones and wafers

Assessment of the quality of different chocolate formulations

Machine for filled biscuits

Optical sorting of candied and dried fruit and gummies

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