Excerpt from Progress on Investigations of Confectionery Fats: Period Covered, June 1, 1958-June 1, 1959The research work on confectionery fats as described in this report was undertaken on considering the suggestions and recommendations of the Research and.development Committee of the National Confectioners' Association. The research work, particularly that performed.by the Fellow of the National Confectioners' Association, is believed to conform with the wishes of the Committee. It was their recommendation that the priorities of the projects to be worked on should be: (1) completion of the evaluation of the cocoa butter like-fat already developed, (2) continuation of the studies of noisture transmission through fat-containing coatings, and (3) further exploration of the design of equipment for the evaluation of temper in both liquid.and solid chocolate and also in confectioners' coatings. The objective of the research on cocoa butter-like fat was stated to be the ievelopment of a domestic fat which blends satisfactorily with cocoa butter.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.