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Gluten-Free Certification in North America	$15.00	1	$15.00	×
Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate	$15.00	1	$15.00	×
Climate, Confections and Caring	$15.00	1	$15.00	×
Challenges of Using More Novel Sweeteners	$15.00	1	$15.00	×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Lemons, Tangerines, Blueberries, Oh My! The Power of Flavors in Confections Projects	$15.00	1	$15.00	×
Confectionery Consumption 2003 in the U.S.	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Cocoa Measurement and Progress-CocoaMAP	$15.00	1	$15.00	×
Beyond the Basics: Rheology of Sweets	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Beyond the Basics: Industrial Chocolate Manufacturing	$15.00	1	$15.00	×
Back to Basics: Sugarfree Hard Candy Overview	$15.00	1	$15.00	×
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
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Subtotal	$240.00
Total	$240.00