Home Sweet&Choco Tech Page 3

Sweet&Choco Tech

Random

Production of bases for pies and cheesecakes

Energy-saving tempering machines for chocolate

Horizontal Mixers TR series for hard doughs

Hygienic dosing of creams and spreads

Chocolate, controlled and automated operations

Use of starch sodium octenyl succinate emulsions

Forty years of experience in chocolate and confectionery industry

Use of thermal analysis for the determination of chocolate quality

Chocolate production

Assessment of the quality of different chocolate formulations

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