Home Sweet&Choco Tech

Sweet&Choco Tech

Random

Wrapping for small chocolate bars

System for jelly candies

Use of an emulsion based on inulin and extra-virgin olive oil...

Chocolate is… refined

Method for tracing allergens in chocolate by DNA extraction protocols

Processing fresh, frozen, liquid, gel or powder ingredients

Refining systems, a delicate operation

Counter-top chocolate tempering machines

Coextruded biscuits, with wire cut unit

Hygienic dosing of creams and spreads

123...10Page 1 of 10
© Tecniche Nuove Spa • All rights reserved. Registered office: Via Eritrea 21 - 20157 Milano - Italy. Issued and fully paid-up share capital: 5.000.000 euro. Tax code, VAT & registration within the Italian Business Register of Milano: 00753480151