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Innovation in the world of chocolate

Transport and dosing of powder milk

Filling of spreadable chocolate cream

Melters and refining lines

Production of bases for pies and cheesecakes

Automatic coating of chocolate truffles

Production of jam and marmalade, ganache creams, and toppings     

Chocolate production

Dosing machines for dense products

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

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