Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Fat plays a vital role in many types of confectionery, from chocolate to caramels and nougat, improving viscosity, texture, flavor, and mouthfeel. Many different fats are available to the confectioner, including hydrogenated and/or fractionated fats manufactured for specific confectionery applications. Although these fats have something to offer, they are generally designed to act as low-cost replacements for the fats used in traditional formulations, such as butter, cocoa butter, and coconut fat. The formulations in this book use traditional fats and do not include the hydrogenated alternatives.