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Automatic tempering machines for continuous operation

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

Melters and refining lines

Coextruded biscuits, with wire cut unit

Hygienic dosing of creams and spreads

Forty years of experience in chocolate and confectionery industry

Influence of migration phenomena on the structure of chocolate confectionery products

New tools for the analysis of biscuits quality

Automatic detection of different physical attributes in cookies during deep-fat frying...

Counter-top chocolate tempering machines

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