Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

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

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

Preparations for pastries, chocolate, and ice cream

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

Filling of spreadable chocolate cream

Production of bases for pies and cheesecakes

Production of jam and marmalade, ganache creams, and toppings     

Professional chocolate makers

Automatic biscuit lines

Ball refining plants for creams

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