Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

X Ray inspection for coffee, nuts, spices

New methods for the determination of the distribution of cocoa particles...

Assessment of the quality of different chocolate formulations

Stuffing of large bakery products and small pastries

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

Valorization of winemaking by-products in the production of jelly candies

Production of extruded products with or without filling

Method for tracing allergens in chocolate by DNA extraction protocols

Croissants forming machines

Automatic dosing of powdered products

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