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Machine for filled biscuits

Chocolate from cocoa beans

Stainless steel mixers for creams and chocolate

Doypacks for sweets and confectionery products

Stuffing of large bakery products and small pastries

Assessment of the quality of different chocolate formulations

Influence of migration phenomena on the structure of chocolate confectionery products

Optical refractometers with sanitary clamp

Roasting systems for coffee and dried fruit

Coupling machine for macarons and biscuits

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