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Chocolate Temper Meter Basics	$15.00	1	$15.00	×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Considerations for Use of Confections in Ice Creams and Frozen Desserts	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Packaging and Sustainability: Achieving More Sustainable Confectionery Packaging	$15.00	1	$15.00	×
Easter Eggs: Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Nut Candies	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Exploring Shopper Insights in a Covid-19 World	$15.00	1	$15.00	×
Overcoming Obstacles: Strategies for Achieving Stability in Sustainability	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
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