Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Automatic coating of chocolate truffles

Chocolate from cocoa beans

Use of an emulsion based on inulin and extra-virgin olive oil...

Innovative solution for the packaging of frozen bakery products by Sitma

New methods for the determination of the distribution of cocoa particles...

Method for tracing allergens in chocolate by DNA extraction protocols

Automatic detection of different physical attributes in cookies during deep-fat frying...

Machine for filled biscuits

Refining of creams and pastes

Effect of three different yeasts on cocoa fermentations and on sensory...

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