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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products Hardcover – Jun 26 2009


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About the Author

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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Amazon.com: 1 review
review Jan. 10 2014
By Nathalie - Published on Amazon.com
Format: Hardcover Verified Purchase
Interesting book that can be helpful when producing composed chocolate products.
The book also provides a good scientific background in this field.


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