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17 Item(s)
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255.00
Fruit in Confections: Where Do I Start
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Influencers: Innovative Marketing in the Modern Age
1 x
$
15.00
PMCA Regulatory Update 2025
1 x
$
15.00
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing
1 x
$
15.00
Exploring Shopper Insights in a Covid-19 World
1 x
$
15.00
Overcoming Moisture Challenges in Candies and Confections
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Easter Eggs: Manufacturing Methods and Formulas
1 x
$
15.00
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
Hard Candy Manufacturing Methods and Formulas
1 x
$
15.00
Opportunities for Upcycled Ingredients in the Confectionery Industry
1 x
$
15.00
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
1 x
$
15.00
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
$
15.00
Natural Food Colors for Confections
1 x
$
15.00
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Fruit in Confections: Where Do I Start
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Influencers: Innovative Marketing in the Modern Age
1 x
$
15.00
PMCA Regulatory Update 2025
1 x
$
15.00
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing
1 x
$
15.00
Exploring Shopper Insights in a Covid-19 World
1 x
$
15.00
Overcoming Moisture Challenges in Candies and Confections
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Easter Eggs: Manufacturing Methods and Formulas
1 x
$
15.00
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
Hard Candy Manufacturing Methods and Formulas
1 x
$
15.00
Opportunities for Upcycled Ingredients in the Confectionery Industry
1 x
$
15.00
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
1 x
$
15.00
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
$
15.00
Natural Food Colors for Confections
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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You Have 17 Items In Your Cart
Product
Price
Quantity
Subtotal
Fruit in Confections: Where Do I Start
$
15.00
1
$
15.00
×
Climate, Confections and Caring
$
15.00
1
$
15.00
×
Influencers: Innovative Marketing in the Modern Age
$
15.00
1
$
15.00
×
PMCA Regulatory Update 2025
$
15.00
1
$
15.00
×
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing
$
15.00
1
$
15.00
×
Exploring Shopper Insights in a Covid-19 World
$
15.00
1
$
15.00
×
Overcoming Moisture Challenges in Candies and Confections
$
15.00
1
$
15.00
×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
$
15.00
1
$
15.00
×
Greater than the Cacao
$
15.00
1
$
15.00
×
Easter Eggs: Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
$
15.00
1
$
15.00
×
Beyond the Basics: Industrial Chocolate Manufacturing
$
15.00
1
$
15.00
×
Hard Candy Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Opportunities for Upcycled Ingredients in the Confectionery Industry
$
15.00
1
$
15.00
×
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
$
15.00
1
$
15.00
×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
$
15.00
1
$
15.00
×
Natural Food Colors for Confections
$
15.00
1
$
15.00
×
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$
255.00
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$
255.00
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