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Innovative methods for the definition of formulations and on-line quality analysis...

Continuous-cycle tempering machine for chocolate

Chocolate moulding and flow-wrapping

Production of extruded products with or without filling

Chocolate, controlled and automated operations

Candied fruit and chestnuts

Innovative solution for the packaging of frozen bakery products by Sitma

Use of an emulsion based on inulin and extra-virgin olive oil...

Coextruded biscuits, with wire cut unit

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

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