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Use of thermal analysis for the determination of chocolate quality

Production of ice cream cones and wafers

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

Stuffing of large bakery products and small pastries

Refining of creams and pastes

System for jelly candies

Candied fruit and chestnuts

Machine for filled biscuits

Use of starch sodium octenyl succinate emulsions

Croissants forming machines

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