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Chocolate moulding

New tools for the analysis of biscuits quality

Candies and biscuits flow-packs

Doypacks for sweets and confectionery products

Cartoner for bakery products and chocolate bars

Mixed approach for determining the quality of chewing gum

Optical refractometers with sanitary clamp

New methods for the determination of the distribution of cocoa particles...

Production of ice cream cones and wafers

Volumetric dough divider for Panettone and Pandoro

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