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Global Confectionery Market
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Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
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Butter Crunch or Toffee: A Reprint from Choice Confections
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European Confectionery Consumption and Production, Part 2
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Back to Basics: Finishing of Jelly Confections
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New Product Review 2021
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Automated Panning Systems
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1928-In Scientific Progress: Reprint from 1928
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European Confectionery Consumption and Production, Part 1
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German Confectionery
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Control of Caramel Texture through Formulation: Reprint from January 2014
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European Confectionery Consumption and Production
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Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate
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Mould Property Influence on Chocolate Surface Gloss
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A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
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Subtotal $225.00
Total $225.00
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