Ice Cream Production: Choosing a Fat Base

Process and Technological Aspects of Manufacturing Soft-Centre Candy with Specialised Fats

Functional Additives for Spreads: a New Step in the Product Development

Technological Properties of Margarines in Yeasted Puff Pastry

Considerations of Milk Fat Substitutes Quality

Masterclass: Cakes

Fats with Low Trans-Isomer Content as an Ingredient for Fillings

EFKO's Cake Workshop