Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Pralines molds for bonbons lines

New tools for the analysis of biscuits quality

Processing fresh, frozen, liquid, gel or powder ingredients

Production of muffins and plum-cakes

Use of thermal analysis for the determination of chocolate quality

In-line 3DX-ray scanner

Preparations for pastries, chocolate, and ice cream

Candies and biscuits flow-packs

Biscuits, use of different types of fibers in their production

Deep fryers for doughnuts and krapfen

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