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Automatic biscuit lines

Enrobing systems with chocolate compound for confectionery products

New strategies and analyses to improve the quality of biscuits

Production of jam and marmalade, ganache creams, and toppings     

Cartoner for bakery products and chocolate bars

X Ray inspection for coffee, nuts, spices

Technology

Chocolate processing, refining

Energy-saving tempering machines for chocolate

Croissants forming machines

Production of extruded products with or without filling

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