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Automatic depositors for pastry products

Innovative Analytical Tools for Coffee Quality Analysis

No-Stress Technology for highly hydrated doughs

Innovation in the world of chocolate

State of the art of coffee capsules recycling: a case study

Forty years of experience in chocolate and confectionery industry

Production of jam and marmalade, ganache creams, and toppings     

Enrobing unit for tempering machines

Innovative methods for the definition of formulations and on-line quality analysis...

Refining systems, a delicate operation

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