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Enrobing unit for tempering machines

No-Stress Technology for highly hydrated doughs

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

Production of jam and marmalade, ganache creams, and toppings     

Assessment of the quality of different chocolate formulations

Hygienic dosing of creams and spreads

Chocolate from cocoa beans

Processing puff pastry, risen dough and short pastry

Lobe pumps for chocolate

Professional chocolate makers

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