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Energy-saving tempering machines for chocolate

Influence of migration phenomena on the structure of chocolate confectionery products

Roasting systems for coffee and dried fruit

Production of bases for pies and cheesecakes

Automatic coating of chocolate truffles

Cream industry, developments and technology solutions

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

Forty years of experience in chocolate and confectionery industry

Batch freezers for ice cream and fruit or coffee Granita 

Valorization of winemaking by-products in the production of jelly candies

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