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Product	Price	Quantity	Subtotal
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
Brazilian Confectionery Report	$15.00	1	$15.00	×
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality	$15.00	1	$15.00	×
Avoiding Unsuccessful Scale Ups	$15.00	1	$15.00	×
Computer Simulation for Better Chocolate Coatings	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Crystallization of Cocoa Butter	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
Chocolate Temper Meter Basics	$15.00	1	$15.00	×
Confectionery Oils and Fats - Profiling Fat Functionality	$15.00	1	$15.00	×
Aeration and Vacuum Expansion of Hard Candy	$15.00	1	$15.00	×
2019 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021	$15.00	1	$15.00	×
A Modern Quality Program	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Dairy Flavors for Confectionery	$15.00	1	$15.00	×
Beyond the Basics: Rheology of Sweets	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$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	×
Cocoa Research in Côte d'Ivoire	$15.00	1	$15.00	×
Contract Manufacturing: Keys to Success	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Collective Ideas Make RCI Stronger	$15.00	1	$15.00	×
CAOBISCO Proposal on Improvements to the Cocoa Contract	$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	×
100 Years of See's Candies	$15.00	1	$15.00	×
Artisan Starch Moulding and Coffee Cordials	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
European Confectionery Consumption & Production	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
1928-In Scientific Progress: Reprint from 1928	$15.00	1	$15.00	×
Basics of Chocolate in Panning, Enrobing and Moulding Applications	$15.00	1	$15.00	×
Cocoa Sourcing, World Economics and Supply	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
Cocoa Flavanols and Cardiovascular Health	$15.00	1	$15.00	×
Controlling Water Activity for Consistent Quality	$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: Rheology of Sweets	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality	$15.00	1	$15.00	×
Cocoa Research in Côte d'Ivoire	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Candy Past is Our Future	$15.00	1	$15.00	×
Confectionery Issues in 2000 and Beyond	$15.00	1	$15.00	×
Australasia Confectionery 2004 Recap	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
Chocolate Temper Meter Basics	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Beyond the Basics: Industrial Chocolate Manufacturing	$15.00	1	$15.00	×
DoE: A More Efficient Product Development Strategy	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Considerations for Use of Confections in Ice Creams and Frozen Desserts	$15.00	1	$15.00	×
Advancements in Gummies	$15.00	1	$15.00	×
Dietary Guidelines for Confectioners	$15.00	1	$15.00	×
Beyond the Basics: Rheology of Sweets	$15.00	1	$15.00	×
Back to Basics-Introduction to Panning	$15.00	1	$15.00	×
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing	$15.00	1	$15.00	×
Birnn 100th Anniversary	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
Cacao Production	$15.00	1	$15.00	×
Emulsifier YN for Chocolate Production	$15.00	1	$15.00	×
Cnady Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Alkalizing Cocoa and Chocolate	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
Chocolate Enrobing Fundamentals	$15.00	1	$15.00	×
1998 Netherlands Cocoa Report	$15.00	1	$15.00	×
Effective Sensory Quality Control	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
Back to Basics-Polishing and Finishing of Panned Goods	$15.00	1	$15.00	×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Beyond the Basics: Key Levers to Formulating Chocolates	$15.00	1	$15.00	×
Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate	$15.00	1	$15.00	×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
Chocolate Moulding: Chocolate Cooling and Demoulding	$15.00	1	$15.00	×
Chocolate and Cocoa Trends: Exploring the World of Chocolate and Coaoa to Spark Creative, imaginative Uses	$15.00	1	$15.00	×
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