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Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
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Greater than the Cacao
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Continuous Conching
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Heirloom Cacao Preservation Update
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Candy Chemistry: Grained Confections Part II: Reprint from December 1970
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Back to Basics-Introduction to Panning
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Chocolate and Nutrition - Divine Food, Fattening Junk or Nutritious Supplementation?
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A Standard Operating Procedure for the Creation of SOPs
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European Confectionery Consumption and Production, Part 2
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Beyond the Basics: Industrial Chocolate Manufacturing
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Caramel 101: Reprint from 2009
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Marketing Trends for the 90's: Reprinted from November 1992
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2022 Product Introductions at the Sweets and Snacks Expo and Beyond
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Innovations in Packaging
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
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Subtotal $225.00
Total $225.00
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