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Chocolate, controlled and automated operations

Hygienic dosing of creams and spreads

Biscuits, use of different types of fibers in their production

Croissants forming machines

Automatic dosing of powdered products

Enrobing belt for chocolate products

Automatic coating of chocolate truffles

New tools for the analysis of biscuits quality

Coextruded biscuits, with wire cut unit

Effect of three different yeasts on cocoa fermentations and on sensory...

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