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Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products Hardcover – Jul 10 2009

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Product Details

  • Hardcover: 468 pages
  • Publisher: Woodhead Publishing; 1 edition (July 10 2009)
  • Language: English
  • ISBN-10: 1845693906
  • ISBN-13: 978-1845693909
  • Product Dimensions: 16.3 x 3.7 x 24 cm
  • Shipping Weight: 680 g
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #1,321,670 in Books (See Top 100 in Books)
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Product Description

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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Most Helpful Customer Reviews on (beta) HASH(0xa3a79fcc) out of 5 stars 1 review
By Nathalie - Published on
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.