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Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
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Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
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Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942
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Beyond the Basics: Key Levers to Formulating Chocolates
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Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
$15.00 1 $15.00 ×
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Mould Property Influence on Chocolate Surface Gloss
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HCP In Action
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Considerations for Use of Confections in Ice Creams and Frozen Desserts
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Climate, Confections and Caring
$15.00 1 $15.00 ×
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Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
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Influencers: Innovative Marketing in the Modern Age
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Sustainability: Beyond Cocoa
$15.00 1 $15.00 ×
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Natural Sugar Reduction in Confectionery with Chicory Root Fiber
$15.00 1 $15.00 ×
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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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Ingredient Storage and Handling for Confectionery
$15.00 1 $15.00 ×
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European Confectionery Consumption and Production
$15.00 1 $15.00 ×

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Subtotal $240.00
Total $240.00
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