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Stuffing of large bakery products and small pastries

Production of ice cream cones and wafers

Development of new measurement methods for the in-line evaluation of the...

Robotic systems for automatic assessment

Hygienic dosing of creams and spreads

An innovative gel, a substitute for palm oil and hydrogenated fats

Chocolate from cocoa beans

Forty years of experience in chocolate and confectionery industry

Chocolate moulding

Automatic detection of different physical attributes in cookies during deep-fat frying...

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