Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Hygienic dosing of creams and spreads

Production of jam and marmalade, ganache creams, and toppings     

Production of bases for pies and cheesecakes

Chocolate moulds and drops for enrobing

Pralines molds for bonbons lines

Assessment of the quality of different chocolate formulations

Effects of the formulation on the aroma of sponge cake and...

Enrobing systems with chocolate compound for confectionery products

Chocolate is… refined

Spiral mixers

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