Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Chocolate moulds and drops for enrobing

Method for tracing allergens in chocolate by DNA extraction protocols

Spiral mixers

Wrapping for small chocolate bars

Doypacks for sweets and confectionery products

Horizontal Mixers TR series for hard doughs

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

Forty years of experience in chocolate and confectionery industry

Pralines molds for bonbons lines

State of the art of coffee capsules recycling: a case study

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