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Sweet&Choco Tech
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Forty years of experience in chocolate and confectionery industry
5 December 2017
Chocolate moulding and flow-wrapping
Packaging of biscuits in stacks
Assessment of the quality of different chocolate formulations
Volumetric dough divider for Panettone and Pandoro
Preparations for pastries, chocolate, and ice cream
27 April 2020
Machine for filled biscuits
1 September 2017
Ball refining plants for creams
1 November 2014
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
No-Stress Technology for highly hydrated doughs
11 March 2023
Chocolate moulds and drops for enrobing
11 March 2026
Energy-saving tempering machines for chocolate
30 June 2025
Production of bases for pies and cheesecakes
20 April 2019
Professional chocolate makers
3 June 2017
Assessment of the quality of different chocolate formulations
7 July 2017
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