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Roasting systems for coffee and dried fruit

Candied fruit and chestnuts

Cartoner for bakery products and chocolate bars

Chocolate moulding and flow-wrapping

Production of ice cream cones and wafers

Chocolate moulds and drops for enrobing

Effects of cocoa fermentations inoculated with selected yeasts and new method...

In-line 3DX-ray scanner

Optical refractometers with sanitary clamp

Method for tracing allergens in chocolate by DNA extraction protocols

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