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Candied fruit and chestnuts

Use of thermal analysis for the determination of chocolate quality

Production of ice cream cones and wafers

Optical refractometers with sanitary clamp

Chocolate moulding

Chocolate moulds and drops for enrobing

Use of an emulsion based on inulin and extra-virgin olive oil...

Chocolate processing machines and complete lines

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

Spiral mixers

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