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Chocolate moulding

Doypacks for sweets and confectionery products

Cocoa beans, versatile processing

Chocolate production

Stuffing of large bakery products and small pastries

Batch freezers for ice cream and fruit or coffee Granita 

Production of jam and marmalade, ganache creams, and toppings     

Chocolate moulding and flow-wrapping

Enrobing systems with chocolate compound for confectionery products

Processing puff pastry, risen dough and short pastry

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