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

Production of jam and marmalade, ganache creams, and toppings     

Production of muffins and plum-cakes

Use of starch sodium octenyl succinate emulsions

Enrobing belt for chocolate products

Method for tracing allergens in chocolate by DNA extraction protocols

Preparations for pastries, chocolate, and ice cream

Method for tracing allergens in chocolate by DNA extraction protocols

Automatic dosing of powdered products

Automatic tempering machines for continuous operation

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