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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are https://danteytmew.ezblogz.com/58083319/bir-İnceleme-chocolate-oil-melting-turbo-render

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