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Processing fresh, frozen, liquid, gel or powder ingredients

Lobe pumps for chocolate

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

Enrobing systems with chocolate compound for confectionery products

New strategies and analyses to improve the quality of biscuits

Production of ice cream cones and wafers

Ball refining plants for creams

Robotic systems for automatic assessment

Effects of the formulation on the aroma of sponge cake and...

Chocolate moulds and drops for enrobing

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