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Method for tracing allergens in chocolate by DNA extraction protocols

Forty years of experience in chocolate and confectionery industry

Lobe pumps for chocolate

Enrobing systems with chocolate compound for confectionery products

Production of jam and marmalade, ganache creams, and toppings     

Production of extruded products with or without filling

X Ray inspection for coffee, nuts, spices

Production of muffins and plum-cakes

Effects of cocoa fermentations inoculated with selected yeasts and new method...

Professional chocolate makers

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