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Production of bases for pies and cheesecakes

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Biscuits, use of different types of fibers in their production

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

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State of the art of coffee capsules recycling: a case study

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Assessment of the quality of different chocolate formulations

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Chocolate processing machines and complete lines

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System for jelly candies

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Forty years of experience in chocolate and confectionery industry

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Chocolate from cocoa beans

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Integrated lines for crackers and laminated biscuits

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