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Influence of migration phenomena on the structure of chocolate confectionery products

Chocolate is… refined

Innovative Analytical Tools for Coffee Quality Analysis

Refining of creams and pastes

Use of thermal analysis for the determination of chocolate quality

System for jelly candies

Innovative solution for the packaging of frozen bakery products by Sitma

Chocolate moulding and flow-wrapping

Pralines molds for bonbons lines

Stuffing of large bakery products and small pastries

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