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Professional chocolate makers

Refining systems, a delicate operation

Valorization of winemaking by-products in the production of jelly candies

Hygienic dosing of creams and spreads

New methods for the determination of the distribution of cocoa particles...

Robotic systems for automatic assessment

Volumetric dough divider for Panettone and Pandoro

Production of bases for pies and cheesecakes

Use of thermal analysis for the determination of chocolate quality

Innovative methods for the definition of formulations and on-line quality analysis...

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