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Volumetric dough divider for Panettone and Pandoro

Production of jam and marmalade, ganache creams, and toppings     

Chocolate from cocoa beans

Spiral mixers

An innovative gel, a substitute for palm oil and hydrogenated fats

Coupling machine for macarons and biscuits

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Wrapping for small chocolate bars

Enrobing systems with chocolate compound for confectionery products

Chocolate processing machines and complete lines

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