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Chocolate moulding

Optical sorting of candied and dried fruit and gummies

Candies and biscuits flow-packs

Enrobing unit for tempering machines

Production of ice cream cones and wafers

Sheeting & forming line for snacks

Processing fresh, frozen, liquid, gel or powder ingredients

Candied fruit and chestnuts

No-Stress Technology for highly hydrated doughs

Influence of migration phenomena on the structure of chocolate confectionery products

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