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Globalization of the Chocolate Industry
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Shopping On The Internet
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HCP In Action
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German Confectionery Industry in 1997
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Marketing Trends for the 90's: Reprint from November 1992
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Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
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Developing Technical Confectionery Leaders
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Beyond the Candy Thermometer
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Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
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Greater than the Cacao
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Back to Basics-Polishing and Finishing of Panned Goods
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Bulking Agents for Sugar
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Confectionery Consumption 2000, U.S. Dept. of Commerce
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Butter Crunch or Toffee: A Reprint from Choice Confections
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Beyond the Basics: Key Levers to Formulating Chocolates
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Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate
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Leveraging Emerging Technology in Confectionery and Snack Manufacturing
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Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
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Chocolate Moulding: Chocolate Cooling and Demoulding
$15.00 1 $15.00 ×
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Chocolate and Cocoa Trends: Exploring the World of Chocolate and Coaoa to Spark Creative, imaginative Uses
$15.00 1 $15.00 ×

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Subtotal $300.00
Total $300.00
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