Cart – GOMC

Product	Price	Quantity	Subtotal
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking	$15.00	1	$15.00	×
Particulate Effects on Storage Bloom in Chocolate	$15.00	1	$15.00	×
Food Quality and Safety	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
RCI Profile: Buffett's Candies	$15.00	1	$15.00	×
Exploring Shopper Insights in a Covid-19 World	$15.00	1	$15.00	×
Packaging and Sustainability: Achieving More Sustainable Confectionery Packaging	$15.00	1	$15.00	×
Practical HACCP in the Confectionery Industry	$15.00	1	$15.00	×
Hard Candy Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Fat Migration and Bloom	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
Opportunities for Upcycled Ingredients in the Confectionery Industry	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Food Allergens	$15.00	1	$15.00	×
Freezing Chocolates for Storage	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Regulatory Update for the Confectionery Industry 2022	$15.00	1	$15.00	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Quick Changeover for Confectionery Companies	$15.00	1	$15.00	×
Japanese Chocolate Market	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 1	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Japanese Kashi Industry	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
New Products Introduced at All Candy Expo	$15.00	1	$15.00	×
Our Sweet Future	$15.00	1	$15.00	×
Lactitol for Sugarfree Compressed Sweets	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Products Introduced at the ISM and Around the World	$15.00	1	$15.00	×
Functional Confectionery Technology	$15.00	1	$15.00	×
International Markets for U.S. Confections	$15.00	1	$15.00	×
Our Sweet Future	$15.00	1	$15.00	×
RCI Mid-Atlantic Confectionery Tour	$15.00	1	$15.00	×
Opportunities for Upcycled Ingredients in the Confectionery Industry	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
Global Trends and New Products	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Lactitol: Its Use in Chocolate; Xylitol as a Sanding Medium	$15.00	1	$15.00	×
Intellectual Property Protection	$15.00	1	$15.00	×
Proteins in Confections: A Dive into Considerations and Challenges	$15.00	1	$15.00	×
Formulating with Organics	$15.00	1	$15.00	×
Nuts-From Rags to Riches in a Decade	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937	$15.00	1	$15.00	×
RCI Fall Regional: Southern Hospitality in Texas	$15.00	1	$15.00	×
Hard Candy Formulas and Tips	$15.00	1	$15.00	×
Journey to the Center of the Shelf: Regulatory Impacts Along the Way	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Pitfalls in International Ingredient Sourcing	$15.00	1	$15.00	×
New Zealand's Global Dairy Industry	$15.00	1	$15.00	×
Free Volume: Moisture Migration into Sugar Glasses	$15.00	1	$15.00	×
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