Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Robotic systems for automatic assessment

Mixed approach for determining the quality of chewing gum

Enrobing belt for chocolate products

Use of thermal analysis for the determination of chocolate quality

Chocolate from cocoa beans

Cream industry, developments and technology solutions

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

Production of muffins and plum-cakes

Processing puff pastry, risen dough and short pastry

Transport and dosing of powder milk

1234...10Page 3 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