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 chap
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers. The choice of coati
