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Spiral mixers

Assessment of the quality of different chocolate formulations

Volumetric dough divider for Panettone and Pandoro

Method for tracing allergens in chocolate by DNA extraction protocols

Optical sorting of candied and dried fruit and gummies

Dosing machines for dense products

Influence of migration phenomena on the structure of chocolate confectionery products

Robotic systems for automatic assessment

Production of bases for pies and cheesecakes

System for jelly candies

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