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Chocolate moulding and flow-wrapping

Optical refractometers with sanitary clamp

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

Production of ice cream cones and wafers

Biscuits, use of different types of fibers in their production

Dosing machines for dense products

X Ray inspection for coffee, nuts, spices

Assessment of the quality of different chocolate formulations

Roasting systems for coffee and dried fruit

Automatic depositors for pastry products

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