Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Method for tracing allergens in chocolate by DNA extraction protocols

Stuffing of large bakery products and small pastries

Production of ice cream cones and wafers

Mixed approach for determining the quality of chewing gum

Use of starch sodium octenyl succinate emulsions

Chocolate processing machines and complete lines

Chocolate moulding and flow-wrapping

Energy-saving tempering machines for chocolate

Forty years of experience in chocolate and confectionery industry

Chocolate, controlled and automated operations

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