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

No-Stress Technology for highly hydrated doughs

Stainless steel mixers for creams and chocolate

Cocoa beans, versatile processing

Effects of the formulation on the aroma of sponge cake and...

Production of bases for pies and cheesecakes

Deep fryers for doughnuts and krapfen

Dosing machines for dense products

System for jelly candies

Automatic coating of chocolate truffles

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