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Emulsifiers in Confectionery: Not Just for Emulsification
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Fruit in Confections: Where Do I Start
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Future Trends in Environmental Monitoring
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European Confectionery Consumption and Production
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Beyond the Candy Thermometer
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Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
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Challenges and Considerations of Confectionery Inclusions for Baking Applications
$15.00 1 $15.00 ×
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Easter Eggs: Manufacturing Methods and Formulas
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Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
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Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012
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Caramel 101: Reprint from 2009
$15.00 1 $15.00 ×

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Subtotal $180.00
Total $180.00
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