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

Automatic tempering machines for continuous operation

Chocolate from cocoa beans

Doypacks for sweets and confectionery products

Wrapping for small chocolate bars

Chocolate moulds and drops for enrobing

Production of extruded products with or without filling

Stuffing of large bakery products and small pastries

Forty years of experience in chocolate and confectionery industry

Automatic detection of different physical attributes in cookies during deep-fat frying...

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