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Enrobing systems with chocolate compound for confectionery products

Stuffing of large bakery products and small pastries

Optical refractometers with sanitary clamp

Continuous-cycle tempering machine for chocolate

Production of bases for pies and cheesecakes

Use of starch sodium octenyl succinate emulsions

Enrobing belt for chocolate products

Effects of cocoa fermentations inoculated with selected yeasts and new method...

Chocolate production

Technology

Chocolate processing, refining

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