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Horizontal Mixers TR series for hard doughs

An innovative gel, a substitute for palm oil and hydrogenated fats

Coupling machine for macarons and biscuits

New strategies and analyses to improve the quality of biscuits

Use of starch sodium octenyl succinate emulsions

Melters and refining lines

Enrobing belt for chocolate products

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

Volumetric dough divider for Panettone and Pandoro

Preparations for pastries, chocolate, and ice cream

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