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

Processing fresh, frozen, liquid, gel or powder ingredients

Innovative methods for the definition of formulations and on-line quality analysis...

System for jelly candies

Stuffing of large bakery products and small pastries

Automatic coating of chocolate truffles

Packaging of biscuits in stacks

Cartoner for bakery products and chocolate bars

Refining of creams and pastes

Sheeting & forming line for snacks

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