Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Production of muffins and plum-cakes

Production of bases for pies and cheesecakes

Pralines molds for bonbons lines

Machine for filled biscuits

Technology

Chocolate processing, refining

Influence of migration phenomena on the structure of chocolate confectionery products

Processing puff pastry, risen dough and short pastry

In-line 3DX-ray scanner

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

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

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