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Stuffing of large bakery products and small pastries

Coextruded biscuits, with wire cut unit

Use of an emulsion based on inulin and extra-virgin olive oil...

Transport and dosing of powder milk

System for jelly candies

Processing puff pastry, risen dough and short pastry

Deep fryers for doughnuts and krapfen

Candied fruit and chestnuts

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

State of the art of coffee capsules recycling: a case study

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