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14 Item(s)
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$
210.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Chocolate Tempering
1 x
$
15.00
Control of Caramel Texture through Formulation: Reprint from January 2014
1 x
$
15.00
Caramel 102
1 x
$
15.00
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Chemosensory Function and Covid-19
1 x
$
15.00
Divinity or Sea Foam Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Behind the Scenes in the Lab
1 x
$
15.00
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
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Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Chocolate Tempering
1 x
$
15.00
Control of Caramel Texture through Formulation: Reprint from January 2014
1 x
$
15.00
Caramel 102
1 x
$
15.00
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Chemosensory Function and Covid-19
1 x
$
15.00
Divinity or Sea Foam Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Behind the Scenes in the Lab
1 x
$
15.00
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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You Have 14 Items In Your Cart
Product
Price
Quantity
Subtotal
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
$
15.00
1
$
15.00
×
1928-In Scientific Progress: Reprint from 1928
$
15.00
1
$
15.00
×
Chocolate Tempering
$
15.00
1
$
15.00
×
Control of Caramel Texture through Formulation: Reprint from January 2014
$
15.00
1
$
15.00
×
Caramel 102
$
15.00
1
$
15.00
×
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
$
15.00
1
$
15.00
×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
$
15.00
1
$
15.00
×
Chemosensory Function and Covid-19
$
15.00
1
$
15.00
×
Divinity or Sea Foam Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Beyond the Candy Thermometer
$
15.00
1
$
15.00
×
Behind the Scenes in the Lab
$
15.00
1
$
15.00
×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
$
15.00
1
$
15.00
×
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$
210.00
Total
$
210.00
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