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13 Item(s)
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$
195.00
Gum Base Selection and Use
1 x
$
15.00
Alkalized Cocoa Powders
1 x
$
15.00
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalling Forms in Confections and Specifically High-boiled Sugars
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Cocoa Flavor Development
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Fondant and Cream Basics for the Confectioner
1 x
$
15.00
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Chocolate Moulding: Physical Properties versus Technology
1 x
$
15.00
Brazilian Confectionery Report
1 x
$
15.00
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Gum Base Selection and Use
1 x
$
15.00
Alkalized Cocoa Powders
1 x
$
15.00
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalling Forms in Confections and Specifically High-boiled Sugars
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Cocoa Flavor Development
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Fondant and Cream Basics for the Confectioner
1 x
$
15.00
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Chocolate Moulding: Physical Properties versus Technology
1 x
$
15.00
Brazilian Confectionery Report
1 x
$
15.00
View Cart
Checkout
Search for:
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2019-07-01T20:50:40-05:00
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You Have 13 Items In Your Cart
Product
Price
Quantity
Subtotal
Gum Base Selection and Use
$
15.00
1
$
15.00
×
Alkalized Cocoa Powders
$
15.00
1
$
15.00
×
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalling Forms in Confections and Specifically High-boiled Sugars
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
$
15.00
1
$
15.00
×
Cocoa Flavor Development
$
15.00
1
$
15.00
×
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
$
15.00
1
$
15.00
×
Beyond the Basics: Applying the Principles of Chocolate Rheology
$
15.00
1
$
15.00
×
Fondant and Cream Basics for the Confectioner
$
15.00
1
$
15.00
×
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
$
15.00
1
$
15.00
×
Greater than the Cacao
$
15.00
1
$
15.00
×
Chocolate Moulding: Physical Properties versus Technology
$
15.00
1
$
15.00
×
Brazilian Confectionery Report
$
15.00
1
$
15.00
×
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$
195.00
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$
195.00
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