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Professional chocolate makers

Melters and refining lines

Automatic depositors for pastry products

Stuffing of large bakery products and small pastries

Production of extruded products with or without filling

Candied fruit and chestnuts

Effect of three different yeasts on cocoa fermentations and on sensory...

Use of thermal analysis for the determination of chocolate quality

Chocolate moulding and flow-wrapping

An innovative gel, a substitute for palm oil and hydrogenated fats

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