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Pralines molds for bonbons lines

Influence of migration phenomena on the structure of chocolate confectionery products

Batch freezers for ice cream and fruit or coffee Granita 

Automatic detection of different physical attributes in cookies during deep-fat frying...

Production of bases for pies and cheesecakes

Professional chocolate makers

Use of thermal analysis for the determination of chocolate quality

Effects of the formulation on the aroma of sponge cake and...

Continuous-cycle tempering machine for chocolate

Production of muffins and plum-cakes

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