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

Production of jam and marmalade, ganache creams, and toppings     

Automatic biscuit lines

Processing fresh, frozen, liquid, gel or powder ingredients

X Ray inspection for coffee, nuts, spices

Biscuits, use of different types of fibers in their production

Automatic tempering machines for continuous operation

New tools for the analysis of biscuits quality

Volumetric dough divider for Panettone and Pandoro

Wrapping for small chocolate bars

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