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Automatic coating of chocolate truffles

Coupling machine for macarons and biscuits

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

Innovative methods for the definition of formulations and on-line quality analysis...

Influence of migration phenomena on the structure of chocolate confectionery products

Refining systems, a delicate operation

Sheeting & forming line for snacks

Professional chocolate makers

Chocolate processing machines and complete lines

Enrobing unit for tempering machines

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