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Assessment of the quality of different chocolate formulations

Robotic systems for automatic assessment

Chocolate moulding and flow-wrapping

Continuous-cycle tempering machine for chocolate

Croissants forming machines

Candied fruit and chestnuts

Candies and biscuits flow-packs

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

Processing puff pastry, risen dough and short pastry

Production of muffins and plum-cakes

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