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17 Item(s)
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$
255.00
Nut Candies
1 x
$
15.00
Hazelnuts
1 x
$
15.00
Prediction of Fat Bloom Development on Filled Chocolates
1 x
$
15.00
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Organic Certification
1 x
$
15.00
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
1 x
$
15.00
Reformulating Sucrose Out of Bittersweet Chocolate
1 x
$
15.00
Microwave Moisture Measurement
1 x
$
15.00
Pure Fruit, Pectin & Agar Jellies
1 x
$
15.00
Key Trends: Challenges and Opportunities in the Confections Category
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Heirloom Cacao Preservation Update
1 x
$
15.00
Natural Colors and Adulteration
1 x
$
15.00
RCI Profile: Tom Drew-Smith
1 x
$
15.00
Process Contaminats in Vegetable Oils and Fats: Formation and Mitigation
1 x
$
15.00
Overcoming Moisture Challenges in Candies and Confections
1 x
$
15.00
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Nut Candies
1 x
$
15.00
Hazelnuts
1 x
$
15.00
Prediction of Fat Bloom Development on Filled Chocolates
1 x
$
15.00
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Organic Certification
1 x
$
15.00
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
1 x
$
15.00
Reformulating Sucrose Out of Bittersweet Chocolate
1 x
$
15.00
Microwave Moisture Measurement
1 x
$
15.00
Pure Fruit, Pectin & Agar Jellies
1 x
$
15.00
Key Trends: Challenges and Opportunities in the Confections Category
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Heirloom Cacao Preservation Update
1 x
$
15.00
Natural Colors and Adulteration
1 x
$
15.00
RCI Profile: Tom Drew-Smith
1 x
$
15.00
Process Contaminats in Vegetable Oils and Fats: Formation and Mitigation
1 x
$
15.00
Overcoming Moisture Challenges in Candies and Confections
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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You Have 17 Items In Your Cart
Product
Price
Quantity
Subtotal
Nut Candies
$
15.00
1
$
15.00
×
Hazelnuts
$
15.00
1
$
15.00
×
Prediction of Fat Bloom Development on Filled Chocolates
$
15.00
1
$
15.00
×
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
$
15.00
1
$
15.00
×
Heirloom Cacao Preservation Update Panel Discussion
$
15.00
1
$
15.00
×
Organic Certification
$
15.00
1
$
15.00
×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
$
15.00
1
$
15.00
×
Reformulating Sucrose Out of Bittersweet Chocolate
$
15.00
1
$
15.00
×
Microwave Moisture Measurement
$
15.00
1
$
15.00
×
Pure Fruit, Pectin & Agar Jellies
$
15.00
1
$
15.00
×
Key Trends: Challenges and Opportunities in the Confections Category
$
15.00
1
$
15.00
×
Heirloom Cacao Preservation Update Panel Discussion
$
15.00
1
$
15.00
×
Heirloom Cacao Preservation Update
$
15.00
1
$
15.00
×
Natural Colors and Adulteration
$
15.00
1
$
15.00
×
RCI Profile: Tom Drew-Smith
$
15.00
1
$
15.00
×
Process Contaminats in Vegetable Oils and Fats: Formation and Mitigation
$
15.00
1
$
15.00
×
Overcoming Moisture Challenges in Candies and Confections
$
15.00
1
$
15.00
×
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$
255.00
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$
255.00
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