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Preparations for pastries, chocolate, and ice cream

Dosing machines for dense products

Energy-saving tempering machines for chocolate

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

Method for tracing allergens in chocolate by DNA extraction protocols

Coextruded biscuits, with wire cut unit

Production of ice cream cones and wafers

In-line 3DX-ray scanner

Chocolate processing machines and complete lines

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

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