Overview

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.

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9780955808531

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Geoff Talbot, now known as the Fat Consultant, is an internationally renowned specialist in confectionery fats and oils. He has been involved with this sector since the late 1960s when he began his career as a Scientist at Unilever Research, where he was involved in the development of new confectionery fats. Since 2003, Geoff has been an independent consultant in the use of oils and fats in confectionery and the wider food industry and also conducts training courses in the area.

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