Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Hygienic dosing of creams and spreads

Batch freezers for ice cream and fruit or coffee Granita 

Preparations for pastries, chocolate, and ice cream

Spiral mixers

No-Stress Technology for highly hydrated doughs

Use of thermal analysis for the determination of chocolate quality

Use of starch sodium octenyl succinate emulsions

Automatic depositors for pastry products

Roasting systems for coffee and dried fruit

Chocolate production

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