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Processing fresh, frozen, liquid, gel or powder ingredients

Integrated lines for crackers and laminated biscuits

Use of starch sodium octenyl succinate emulsions

Melters and refining lines

Production of jam and marmalade, ganache creams, and toppings     

Packaging of biscuits in stacks

Dosing machines for dense products

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

Processing puff pastry, risen dough and short pastry

Candied fruit and chestnuts

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