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

Innovative solution for the packaging of frozen bakery products by Sitma

Lobe pumps for chocolate

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

Production of jam and marmalade, ganache creams, and toppings     

Refining of creams and pastes

Cartoner for bakery products and chocolate bars

Enrobing systems with chocolate compound for confectionery products

Candies and biscuits flow-packs

Coupling machine for macarons and biscuits

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