Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Croissants forming machines

Lobe pumps for chocolate

In-line 3DX-ray scanner

Method for tracing allergens in chocolate by DNA extraction protocols

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

Professional chocolate makers

Chocolate moulds and drops for enrobing

Forty years of experience in chocolate and confectionery industry

Chocolate, controlled and automated operations

Counter-top chocolate tempering machines

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