Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Production of jam and marmalade, ganache creams, and toppings     

Lobe pumps for chocolate

Method for tracing allergens in chocolate by DNA extraction protocols

Automatic tempering machines for continuous operation

Candied fruit and chestnuts

Ball refining plants for creams

Coextruded biscuits, with wire cut unit

Mixed approach for determining the quality of chewing gum

Use of starch sodium octenyl succinate emulsions

Automatic depositors for pastry 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