Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Filling of spreadable chocolate cream

Packaging of biscuits in stacks

Croissants forming machines

Processing puff pastry, risen dough and short pastry

Cream industry, developments and technology solutions

System for jelly candies

Use of starch sodium octenyl succinate emulsions

Energy-saving tempering machines for chocolate

Chocolate moulds and drops for enrobing

Continuous-cycle tempering machine for chocolate

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