Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

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

Production of muffins and plum-cakes

Lobe pumps for chocolate

Optical refractometers with sanitary clamp

Use of starch sodium octenyl succinate emulsions

Chocolate moulding

Batch freezers for ice cream and fruit or coffee Granita 

Wrapping for small chocolate bars

New tools for the analysis of biscuits quality

Method for tracing allergens in chocolate by DNA extraction protocols

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