Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

X Ray inspection for coffee, nuts, spices

Processing fresh, frozen, liquid, gel or powder ingredients

Production of extruded products with or without filling

Stuffing of large bakery products and small pastries

Innovative Analytical Tools for Coffee Quality Analysis

New tools for the analysis of biscuits quality

Chocolate is… refined

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

Enrobing systems with chocolate compound for confectionery products

New strategies and analyses to improve the quality of biscuits

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