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Candies and biscuits flow-packs

Preparations for pastries, chocolate, and ice cream

Sheeting & forming line for snacks

Production of bases for pies and cheesecakes

Use of starch sodium octenyl succinate emulsions

Forty years of experience in chocolate and confectionery industry

Method for tracing allergens in chocolate by DNA extraction protocols

Chocolate is… refined

Stuffing of large bakery products and small pastries

Enrobing unit for tempering machines

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