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16 Item(s)
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$
240.00
Emulsifiers in Confectionery: Not Just for Emulsification
1 x
$
15.00
Fruit in Confections: Where Do I Start
1 x
$
15.00
Future Trends in Environmental Monitoring
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
1 x
$
15.00
Challenges and Considerations of Confectionery Inclusions for Baking Applications
1 x
$
15.00
Easter Eggs: Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
1 x
$
15.00
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
Caramel 101: Reprint from 2009
1 x
$
15.00
Beyond the Basics: Chocolate and Compound Inclusions
1 x
$
15.00
Easter Eggs: Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Basics: Beyond the Bar: Chocolate in Frozen Desserts
1 x
$
15.00
Chocolate Temper Meter Basics
1 x
$
15.00
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Emulsifiers in Confectionery: Not Just for Emulsification
1 x
$
15.00
Fruit in Confections: Where Do I Start
1 x
$
15.00
Future Trends in Environmental Monitoring
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
1 x
$
15.00
Challenges and Considerations of Confectionery Inclusions for Baking Applications
1 x
$
15.00
Easter Eggs: Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
1 x
$
15.00
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
Caramel 101: Reprint from 2009
1 x
$
15.00
Beyond the Basics: Chocolate and Compound Inclusions
1 x
$
15.00
Easter Eggs: Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Basics: Beyond the Bar: Chocolate in Frozen Desserts
1 x
$
15.00
Chocolate Temper Meter Basics
1 x
$
15.00
View Cart
Checkout
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You Have 16 Items In Your Cart
Product
Price
Quantity
Subtotal
Emulsifiers in Confectionery: Not Just for Emulsification
$
15.00
1
$
15.00
×
Fruit in Confections: Where Do I Start
$
15.00
1
$
15.00
×
Future Trends in Environmental Monitoring
$
15.00
1
$
15.00
×
European Confectionery Consumption and Production
$
15.00
1
$
15.00
×
Beyond the Candy Thermometer
$
15.00
1
$
15.00
×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
$
15.00
1
$
15.00
×
Challenges and Considerations of Confectionery Inclusions for Baking Applications
$
15.00
1
$
15.00
×
Easter Eggs: Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
$
15.00
1
$
15.00
×
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
$
15.00
1
$
15.00
×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
$
15.00
1
$
15.00
×
Caramel 101: Reprint from 2009
$
15.00
1
$
15.00
×
Beyond the Basics: Chocolate and Compound Inclusions
$
15.00
1
$
15.00
×
Easter Eggs: Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Beyond the Basics: Beyond the Bar: Chocolate in Frozen Desserts
$
15.00
1
$
15.00
×
Chocolate Temper Meter Basics
$
15.00
1
$
15.00
×
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$
240.00
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$
240.00
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