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Leveraging Emerging Technology in Confectionery and Snack Manufacturing
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Cellulose Gel and Carrageenan
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Climate, Confections and Caring
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Finishing Agents
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A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
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Global Regulations of Food Colors
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Chocolate Viscosity: Sciences, Best Practices and Methods
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European Confectionery Consumption and Production
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Heirloom Cacao Preservation Update Panel Discussion
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Heirloom Cacao Preservation Update Panel Discussion
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Divinity or Sea Foam Manufacturing Methods and Formulas
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Candy Chemistry: Grained Confections Part II: Reprint from December 1970
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Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate
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Future Trends in Environmental Monitoring
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Confectionery in Asia
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European Confectionery Consumption and Production
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Chocolate and Confections in Latin America
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Chocolate Viscosity: Sciences, Best Practices and Methods
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Hard Candy Manufacturing Methods and Formulas
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Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
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100 Years of See's Candies
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Subtotal $330.00
Total $330.00
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