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Chocolate processing machines and complete lines

Sheeting & forming line for snacks

Enrobing belt for chocolate products

Stuffing of large bakery products and small pastries

Method for tracing allergens in chocolate by DNA extraction protocols

Enrobing systems with chocolate compound for confectionery products

Production of jam and marmalade, ganache creams, and toppings     

Development of new measurement methods for the in-line evaluation of the...

Influence of migration phenomena on the structure of chocolate confectionery products

X Ray inspection for coffee, nuts, spices

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