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The Confectionery Production Buyer’s Guide is a comprehensive source to the industry, brought to you by the publishers of Confectionery Production magazine.


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The fatty implications

Geoff Talbot, the self-proclaimed Fat Consultant, considers the technical difficulties of reducing saturated fat in filled chocolate confectionery
Releasing the flavour

The primary processing of cocoa is critical to the taste profile of cocoa butter, liquor and powder. We run through the important initial steps and some of the specialist companies in the field
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