Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

An innovative gel, a substitute for palm oil and hydrogenated fats

Production of bases for pies and cheesecakes

Use of starch sodium octenyl succinate emulsions

Energy-saving tempering machines for chocolate

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

Counter-top chocolate tempering machines

Coupling machine for macarons and biscuits

Optical refractometers with sanitary clamp

Stuffing of large bakery products and small pastries

Chocolate is… refined

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