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21 Item(s)
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$
315.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
A Pragmatic Approach to the Typology of American Sugar Confectionery Products
1 x
$
15.00
Butter Crunch or Toffee: A Reprint from Choice Confections
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
Nut Candies
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Food Safety Culture Strengthens Your Brand
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
Leveraging Emerging Technology in Confectionery and Snack Manufacturing
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
Marshmallow Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate
1 x
$
15.00
Food Safety Culture Strengthens Your Brand
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
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Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
A Pragmatic Approach to the Typology of American Sugar Confectionery Products
1 x
$
15.00
Butter Crunch or Toffee: A Reprint from Choice Confections
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
1 x
$
15.00
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
1 x
$
15.00
Nut Candies
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Food Safety Culture Strengthens Your Brand
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
Leveraging Emerging Technology in Confectionery and Snack Manufacturing
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
Marshmallow Manufacturing Methods and Formulas
1 x
$
15.00
Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate
1 x
$
15.00
Food Safety Culture Strengthens Your Brand
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
Considerations for Use of Confections in Ice Creams and Frozen Desserts
1 x
$
15.00
View Cart
Checkout
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You Have 21 Items In Your Cart
Product
Price
Quantity
Subtotal
Heirloom Cacao Preservation Update Panel Discussion
$
15.00
1
$
15.00
×
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
$
15.00
1
$
15.00
×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
$
15.00
1
$
15.00
×
A Pragmatic Approach to the Typology of American Sugar Confectionery Products
$
15.00
1
$
15.00
×
Butter Crunch or Toffee: A Reprint from Choice Confections
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber
$
15.00
1
$
15.00
×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
$
15.00
1
$
15.00
×
Nut Candies
$
15.00
1
$
15.00
×
1928-In Scientific Progress: Reprint from 1928
$
15.00
1
$
15.00
×
Food Safety Culture Strengthens Your Brand
$
15.00
1
$
15.00
×
Beyond the Basics: Industrial Chocolate Manufacturing
$
15.00
1
$
15.00
×
Beyond the Basics: Industrial Chocolate Manufacturing
$
15.00
1
$
15.00
×
Leveraging Emerging Technology in Confectionery and Snack Manufacturing
$
15.00
1
$
15.00
×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
$
15.00
1
$
15.00
×
Marshmallow Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate
$
15.00
1
$
15.00
×
Food Safety Culture Strengthens Your Brand
$
15.00
1
$
15.00
×
A Standard Operating Procedure for the Creation of SOPs
$
15.00
1
$
15.00
×
European Confectionery Consumption and Production
$
15.00
1
$
15.00
×
Considerations for Use of Confections in Ice Creams and Frozen Desserts
$
15.00
1
$
15.00
×
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$
315.00
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$
315.00
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