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  1. Confectionery Division
  2. Processes
Compounds, Spreads, Nougat Masses and Nut Pastes
Premium Compounds and Chocolate Masses
Crushing of Nuts, Rework of Pralines, Wafers and Dragées
Chocolate & Cocoa Masses, Compounds, Spreads, Fillings, Rework
Compounds, Filling Creams, Spreads, Nut Pastes, Nougat Masses
Compounds, Compound Coatings and Cocoa Masses
Cocoa Press Cake, Sugar, Chocolate Powder
Sugar and Crumb
Lab-size machines
System for the production of Cocoa Masses on the basis of nibs

more information on: Salsa® - Rumba® - MasterCream 10 - MasterRefiner - Mambo® -  Condux® - Tango®

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Processes Processes Mambo® MasterCream Rumba® MasterRefiner Salsa® Condux® Tango®
NETZSCH at Trade Shows Applications Media & Downloads Press
Press Press Portrait Confectionery Hygiene Vita Theron Harbs Mambo® Efficiency Flexibility
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NETZSCH-Feinmahltechnik GmbH
Sedanstraße 70
D-95100 Selb/Germany
Phone: +49 9287 797-0
Fax: +49 9287 797 149
info.nft@netzsch.com


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