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Assessment of the quality of different chocolate formulations

Candied fruit and chestnuts

Dosing machines for dense products

Candies and biscuits flow-packs

Chocolate processing machines and complete lines

Enrobing unit for tempering machines

No-Stress Technology for highly hydrated doughs

Hygienic dosing of creams and spreads

Cream industry, developments and technology solutions

New strategies and analyses to improve the quality of biscuits

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