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Developing Technical Confectionery Leaders
$15.00 1 $15.00 ×
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Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
$15.00 1 $15.00 ×
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European Confectionery Consumption and Production, Part 2
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Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
$15.00 1 $15.00 ×
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Navigating a Climate-Conscious World: Climate Change Impact on the Cocoa Supply Chain
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Candy Past is Our Future
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Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
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Prediction of Fat Bloom Development on Filled Chocolates
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Marshmallow Manufacturing Methods and Formulas
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Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991
$15.00 1 $15.00 ×
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European Confectionery Consumption and Production
$15.00 1 $15.00 ×
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Evolution to Revolution: A Journey to Global Innovation
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Butter Crunch or Toffee: A Reprint from Choice Confections
$15.00 1 $15.00 ×
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Emulsifiers in Confectionery: Not Just for Emulsification
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Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
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Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate
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Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
$15.00 1 $15.00 ×
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Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking
$15.00 1 $15.00 ×

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Subtotal $270.00
Total $270.00
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