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Preparations for pastries, chocolate, and ice cream

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

Dosing machines for dense products

Use of starch sodium octenyl succinate emulsions

Processing fresh, frozen, liquid, gel or powder ingredients

Transport and dosing of powder milk

Biscuits, use of different types of fibers in their production

Candies and biscuits flow-packs

Production of muffins and plum-cakes

Integrated lines for crackers and laminated biscuits

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