Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Effect of three different yeasts on cocoa fermentations and on sensory...

X Ray inspection for coffee, nuts, spices

Production of jam and marmalade, ganache creams, and toppings     

Production of extruded products with or without filling

Automatic detection of different physical attributes in cookies during deep-fat frying...

Mixed approach for determining the quality of chewing gum

Chocolate production, methods and effects of refining

Processing fresh, frozen, liquid, gel or powder ingredients

Refining of creams and pastes

Chocolate moulding and flow-wrapping

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