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Chocolate moulding

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

Production of jam and marmalade, ganache creams, and toppings     

Use of thermal analysis for the determination of chocolate quality

Development of new measurement methods for the in-line evaluation of the...

Refining of creams and pastes

Horizontal Mixers TR series for hard doughs

Optical sorting of candied and dried fruit and gummies

Processing puff pastry, risen dough and short pastry

Enrobing systems with chocolate compound for confectionery products

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