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Forty years of experience in chocolate and confectionery industry
5 December 2017
Continuous-cycle tempering machine for chocolate
Stuffing of large bakery products and small pastries
Use of starch sodium octenyl succinate emulsions
Optical refractometers with sanitary clamp
Chocolate moulding and flow-wrapping
1 April 2017
Development of new measurement methods for the in-line evaluation of the...
1 December 2016
Automatic tempering machines for continuous operation
21 September 2022
Mixed approach for determining the quality of chewing gum
27 November 2018
Candies and biscuits flow-packs
21 January 2015
Hygienic dosing of creams and spreads
5 May 2025
Production of ice cream cones and wafers
19 January 2026
Assessment of the quality of different chocolate formulations
7 July 2017
Machine for filled biscuits
1 September 2017
Optical sorting of candied and dried fruit and gummies
27 October 2019
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