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13 Item(s)
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$
195.00
Microwave Moisture Measurement
1 x
$
15.00
Marshmallow Manufacturing Methods and Formulas
1 x
$
15.00
Making Flavors do Tricks
1 x
$
15.00
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
1 x
$
15.00
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
1 x
$
15.00
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
1 x
$
15.00
Marketing Trends for the 90's: Reprint from November 1992
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
2019 U.S. Regulatory Update for the Confectionery Industry
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Emulsifiers in Confectionery: Not Just for Emulsification
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Journey to the Center of the Shelf: Regulatory Impacts Along the Way
1 x
$
15.00
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Microwave Moisture Measurement
1 x
$
15.00
Marshmallow Manufacturing Methods and Formulas
1 x
$
15.00
Making Flavors do Tricks
1 x
$
15.00
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
1 x
$
15.00
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
1 x
$
15.00
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
1 x
$
15.00
Marketing Trends for the 90's: Reprint from November 1992
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
2019 U.S. Regulatory Update for the Confectionery Industry
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Emulsifiers in Confectionery: Not Just for Emulsification
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Journey to the Center of the Shelf: Regulatory Impacts Along the Way
1 x
$
15.00
View Cart
Checkout
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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
Microwave Moisture Measurement
$
15.00
1
$
15.00
×
Marshmallow Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Making Flavors do Tricks
$
15.00
1
$
15.00
×
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
$
15.00
1
$
15.00
×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975
$
15.00
1
$
15.00
×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
$
15.00
1
$
15.00
×
Marketing Trends for the 90's: Reprint from November 1992
$
15.00
1
$
15.00
×
Heirloom Cacao Preservation Update Panel Discussion
$
15.00
1
$
15.00
×
2019 U.S. Regulatory Update for the Confectionery Industry
$
15.00
1
$
15.00
×
Climate, Confections and Caring
$
15.00
1
$
15.00
×
Emulsifiers in Confectionery: Not Just for Emulsification
$
15.00
1
$
15.00
×
Heirloom Cacao Preservation Update Panel Discussion
$
15.00
1
$
15.00
×
Journey to the Center of the Shelf: Regulatory Impacts Along the Way
$
15.00
1
$
15.00
×
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$
195.00
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$
195.00
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