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You Have 43 Items In Your Cart

Product	Price	Quantity	Subtotal
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
1998 Netherlands Cocoa Report	$15.00	1	$15.00	×
New Products from Sweet Brazil	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Japanese Chocolate Market	$15.00	1	$15.00	×
Beyond the Basics: Industrial Chocolate Manufacturing	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
Cocoa Sourcing, World Economics and Supply	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Dairy Costs in Confections	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 1	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Hard Candy Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Food Allergens	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Hand-rolled Creams: A Reprint from Choice Confections	$15.00	1	$15.00	×
Chocolate for Health	$15.00	1	$15.00	×
Confectionery Pastes from Almonds	$15.00	1	$15.00	×
Confections in Germany	$15.00	1	$15.00	×
A Life-Saving Confection: Ready-to-Use Therapeutic Food (RUTF)	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Moisture and Starch Moulding	$15.00	1	$15.00	×
Milkfat Fractions in Chocolate	$15.00	1	$15.00	×
Natural Food Colors for Confections	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
Motivating Consumers Where They Shop: Reprint from August 1965	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Chocolate Covered Cast Creams: A Reprint from Choice Confections	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Cocoa Flavanols and Cardiovascular Health	$15.00	1	$15.00	×
Confectionery Oils and Fats - Profiling Fat Functionality	$15.00	1	$15.00	×
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	$645.00
Total	$645.00

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