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Chocolate moulding and flow-wrapping

Horizontal Mixers TR series for hard doughs

Wrapping for small chocolate bars

Roasting systems for coffee and dried fruit

Lobe pumps for chocolate

Enrobing unit for tempering machines

Assessment of the quality of different chocolate formulations

Production of extruded products with or without filling

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

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

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