Confectionery Fats Handbook: Properties, Production and Application

R.E. Timms, The Oily Press, Bridgwater, UK, 2003

Fat is the most expensive component in confectionery such as chocolate. It may comprise cocoa butter, milk fat, palm oil, lauric oil, exotic fats etc. This new handbook will provide a comprehensive guide to all aspects of confectionery fats, written by an author who is recognized worldwide as a leading expert in the practical as well as the theoretical aspects.