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Coextruded biscuits, with wire cut unit

Filling of spreadable chocolate cream

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

Chocolate from cocoa beans

Cream industry, developments and technology solutions

Effect of three different yeasts on cocoa fermentations and on sensory...

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

Chocolate moulding and flow-wrapping

Cartoner for bakery products and chocolate bars

Counter-top chocolate tempering machines

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