Peter Greweling, Culinary Institute of America

Fractionated Fat

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About
Fat that has been chilled in order to isolate certain narrow melting ranges.

© 2013 All rights reserved. Published by Wiley.