Hardback (01 Aug 2008)
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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.
| ISBN: | 9780955808531 |
| Publisher: | Woodhead Publishing |
| Imprint: | Woodhead Publishing |
| Pub date: | 01 Aug 2008 |
| Language: | English |
| Number of pages: | 221 |
| Weight: | 549g |
| Height: | 234mm |
| Width: | 156mm |
| Spine width: | 20mm |
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