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16 Item(s)
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$
240.00
Just Born turns 100
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Beyond Pectin and Gelatin Gummies: Hydrocolloids for Confectionery Applications
1 x
$
15.00
Ingredient Storage and Handling for Confectionery
1 x
$
15.00
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Beyond the Basics: Chocolate and Compound Inclusions
1 x
$
15.00
Beyond the Basics: Key Levers to Formulating Chocolates
1 x
$
15.00
Divinity or Sea Foam Manufacturing Methods and Formulas
1 x
$
15.00
HCP In Action
1 x
$
15.00
A Deep Dive Into Gelatin
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
HCP In Action
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
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Just Born turns 100
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Beyond Pectin and Gelatin Gummies: Hydrocolloids for Confectionery Applications
1 x
$
15.00
Ingredient Storage and Handling for Confectionery
1 x
$
15.00
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Beyond the Basics: Chocolate and Compound Inclusions
1 x
$
15.00
Beyond the Basics: Key Levers to Formulating Chocolates
1 x
$
15.00
Divinity or Sea Foam Manufacturing Methods and Formulas
1 x
$
15.00
HCP In Action
1 x
$
15.00
A Deep Dive Into Gelatin
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
HCP In Action
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
View Cart
Checkout
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You Have 16 Items In Your Cart
Product
Price
Quantity
Subtotal
Just Born turns 100
$
15.00
1
$
15.00
×
Beyond the Candy Thermometer
$
15.00
1
$
15.00
×
Beyond Pectin and Gelatin Gummies: Hydrocolloids for Confectionery Applications
$
15.00
1
$
15.00
×
Ingredient Storage and Handling for Confectionery
$
15.00
1
$
15.00
×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
$
15.00
1
$
15.00
×
1928-In Scientific Progress: Reprint from 1928
$
15.00
1
$
15.00
×
Beyond the Basics: Chocolate and Compound Inclusions
$
15.00
1
$
15.00
×
Beyond the Basics: Key Levers to Formulating Chocolates
$
15.00
1
$
15.00
×
Divinity or Sea Foam Manufacturing Methods and Formulas
$
15.00
1
$
15.00
×
HCP In Action
$
15.00
1
$
15.00
×
A Deep Dive Into Gelatin
$
15.00
1
$
15.00
×
1928-In Scientific Progress: Reprint from 1928
$
15.00
1
$
15.00
×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942
$
15.00
1
$
15.00
×
Confectionery Industry Public Relations Program: Reprint from March 1960
$
15.00
1
$
15.00
×
HCP In Action
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
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240.00
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