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Beyond Pectin and Gelatin Gummies: Hydrocolloids for Confectionery Applications
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Beyond the Basics: Applying the Principles of Chocolate Rheology
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Behind the Scenes in the Lab
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Beyond the Basics: Applying the Principles of Chocolate Rheology
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Beyond the Basics: Applying the Principles of Chocolate Rheology
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Beyond the Basics: Applying the Principles of Chocolate Rheology
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Best Practices for Panning
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Beyond the Basics: Applying the Principles of Chocolate Rheology
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Beyond Pectin and Gelatin Gummies: Hydrocolloids for Confectionery Applications
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Behind the Scenes in the Lab
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
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$
15.00
Best Practices for Panning
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15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
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15.00
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Basics of Chocolate in Panning, Enrobing and Moulding Applications
Basics of Chocolate in Panning, Enrobing and Moulding Applications
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