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Enrobing unit for tempering machines

Cartoner for bakery products and chocolate bars

Candies and biscuits flow-packs

Refining systems, a delicate operation

Forty years of experience in chocolate and confectionery industry

New tools for the analysis of biscuits quality

Production of muffins and plum-cakes

Use of starch sodium octenyl succinate emulsions

Melters and refining lines

Processing puff pastry, risen dough and short pastry

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