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Assessment of the quality of different chocolate formulations

Refining systems, a delicate operation

Dosing machines for dense products

Production of jam and marmalade, ganache creams, and toppings     

Lobe pumps for chocolate

Production of extruded products with or without filling

Refining of creams and pastes

Influence of migration phenomena on the structure of chocolate confectionery products

Coextruded biscuits, with wire cut unit

Chocolate from cocoa beans

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