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Automatic tempering machines for continuous operation

Production of jam and marmalade, ganache creams, and toppings     

An innovative gel, a substitute for palm oil and hydrogenated fats

Cream industry, developments and technology solutions

Chocolate moulds and drops for enrobing

Roasting systems for coffee and dried fruit

Valorization of winemaking by-products in the production of jelly candies

New tools for the analysis of biscuits quality

Spiral mixers

Innovation in the world of chocolate

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