Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Production of ice cream cones and wafers

Use of starch sodium octenyl succinate emulsions

Chocolate from cocoa beans

Doypacks for sweets and confectionery products

Cocoa beans, versatile processing

Candies and biscuits flow-packs

Production of extruded products with or without filling

Processing puff pastry, risen dough and short pastry

Automatic tempering machines for continuous operation

Energy-saving tempering machines 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