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Preparations for pastries, chocolate, and ice cream

Use of an emulsion based on inulin and extra-virgin olive oil...

Enrobing systems with chocolate compound for confectionery products

Cocoa beans, versatile processing

Refining of creams and pastes

Chocolate moulding and flow-wrapping

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

Automatic tempering machines for continuous operation

Refining systems, a delicate operation

Production of jam and marmalade, ganache creams, and toppings     

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