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Candied fruit and chestnuts

Roasting systems for coffee and dried fruit

Chocolate production

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

Automatic tempering machines for continuous operation

Chocolate processing machines and complete lines

New strategies and analyses to improve the quality of biscuits

Processing fresh, frozen, liquid, gel or powder ingredients

Production of bases for pies and cheesecakes

Pralines molds for bonbons lines

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