Practical Course to Gelling and Thickening Agents

Tuesday 18 September 2007

This course is a hands on guide to all the major gelling and thickening agents used in the food industry (including starch) for those wanting to gain an understanding of how to use these ingredients in all types of food systems. It will also cover the major difficulties encountered in using these products, show you what to look out for and how to prevent wasting valuable time in the development kitchen or pilot plant.

Leatherhead Food International, Leatherhead, Surrey, UK

Leatherhead Food International