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18 Item(s)
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$
270.00
RCI Fall Regional
1 x
$
15.00
Pure Fruit, Pectin and Agar Jellies manufacturing Methods and Formulas
1 x
$
15.00
Interview with Rick Lenny
1 x
$
15.00
Polyols and Bulking Agents in Sugarfree Chocolate
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Mould Property Influence on Chocolate Surface Gloss
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
Hard Candy - Is It Really What We Think It Is?
1 x
$
15.00
Food, Glorious Food!
1 x
$
15.00
Peanut Pastes
1 x
$
15.00
RCI Tours Jersey Shore
1 x
$
15.00
Licorice-Beyond the Technology
1 x
$
15.00
Nut Candies
1 x
$
15.00
Physiology of Sweetness and Bitterness Perception
1 x
$
15.00
Product Introductions from ISM and Around the World
1 x
$
15.00
Making Chewing Gum on Candymaking Equipment
1 x
$
15.00
RCI Profile: Bill Reily; Reily's Candy
1 x
$
15.00
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RCI Fall Regional
1 x
$
15.00
Pure Fruit, Pectin and Agar Jellies manufacturing Methods and Formulas
1 x
$
15.00
Interview with Rick Lenny
1 x
$
15.00
Polyols and Bulking Agents in Sugarfree Chocolate
1 x
$
15.00
RCI's Candy Clinic Perseveres
1 x
$
15.00
Mould Property Influence on Chocolate Surface Gloss
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
Hard Candy - Is It Really What We Think It Is?
1 x
$
15.00
Food, Glorious Food!
1 x
$
15.00
Peanut Pastes
1 x
$
15.00
RCI Tours Jersey Shore
1 x
$
15.00
Licorice-Beyond the Technology
1 x
$
15.00
Nut Candies
1 x
$
15.00
Physiology of Sweetness and Bitterness Perception
1 x
$
15.00
Product Introductions from ISM and Around the World
1 x
$
15.00
Making Chewing Gum on Candymaking Equipment
1 x
$
15.00
RCI Profile: Bill Reily; Reily's Candy
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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You Have 18 Items In Your Cart
Product
Price
Quantity
Subtotal
RCI Fall Regional
$
15.00
1
$
15.00
×
Pure Fruit, Pectin and Agar Jellies manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Interview with Rick Lenny
$
15.00
1
$
15.00
×
Polyols and Bulking Agents in Sugarfree Chocolate
$
15.00
1
$
15.00
×
RCI's Candy Clinic Perseveres
$
15.00
1
$
15.00
×
Mould Property Influence on Chocolate Surface Gloss
$
15.00
1
$
15.00
×
European Confectionery Consumption and Production
$
15.00
1
$
15.00
×
European Confectionery Consumption and Production
$
15.00
1
$
15.00
×
Hard Candy - Is It Really What We Think It Is?
$
15.00
1
$
15.00
×
Food, Glorious Food!
$
15.00
1
$
15.00
×
Peanut Pastes
$
15.00
1
$
15.00
×
RCI Tours Jersey Shore
$
15.00
1
$
15.00
×
Licorice-Beyond the Technology
$
15.00
1
$
15.00
×
Nut Candies
$
15.00
1
$
15.00
×
Physiology of Sweetness and Bitterness Perception
$
15.00
1
$
15.00
×
Product Introductions from ISM and Around the World
$
15.00
1
$
15.00
×
Making Chewing Gum on Candymaking Equipment
$
15.00
1
$
15.00
×
RCI Profile: Bill Reily; Reily's Candy
$
15.00
1
$
15.00
×
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$
270.00
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$
270.00
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