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Automatic tempering machines for continuous operation

Coextruded biscuits, with wire cut unit

Enrobing belt for chocolate products

Innovation in the world of chocolate

Integrated lines for crackers and laminated biscuits

Production of extruded products with or without filling

In-line 3DX-ray scanner

New tools for the analysis of biscuits quality

Automatic depositors for pastry products

Method for tracing allergens in chocolate by DNA extraction protocols

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