Applications of Fats in Confectionery - Geoff Talbot - Books - Woodhead Publishing - 9780955808531 - August 1, 2008
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Geoff Talbot
Applications of Fats in Confectionery

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This book explains the nature of fats and oils used in confectionery, how they are processed and their role in producing chocolates, ice creams, compound coatings and various fillings.  The final chapter of "Application of fats in confectionery" addresses problems, such as heat moisture, fat bloom and moisture migration, that result from handling fats.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released August 1, 2008
ISBN13 9780955808531
Publishers Woodhead Publishing
Pages 220
Dimensions 160 × 240 × 20 mm   ·   548 g
Language English  

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