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16 Item(s)
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$
240.00
Rapid Determination of Fat Percent
1 x
$
15.00
Sustainable Cocoa Program
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
Nutrition and Confectionery
1 x
$
15.00
Rapid Determination of Fat Percent
1 x
$
15.00
Rework Quality Assurance
1 x
$
15.00
Rework Quality Assurance
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Mould Making - Designed as Art, Designed to Work
1 x
$
15.00
Production Options for Caramel/Nut and Chocolate Clusters
1 x
$
15.00
Managing Plant Utilities to Get Our Two Cents Worth
1 x
$
15.00
Why Do We Package?
1 x
$
15.00
Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Production Options for Caramel/Nut and Chocolate Clusters
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
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Rapid Determination of Fat Percent
1 x
$
15.00
Sustainable Cocoa Program
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
Nutrition and Confectionery
1 x
$
15.00
Rapid Determination of Fat Percent
1 x
$
15.00
Rework Quality Assurance
1 x
$
15.00
Rework Quality Assurance
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Mould Making - Designed as Art, Designed to Work
1 x
$
15.00
Production Options for Caramel/Nut and Chocolate Clusters
1 x
$
15.00
Managing Plant Utilities to Get Our Two Cents Worth
1 x
$
15.00
Why Do We Package?
1 x
$
15.00
Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Production Options for Caramel/Nut and Chocolate Clusters
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
View Cart
Checkout
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Moulds and Moulding: Examples and Techniques
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15.00
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NAFTA and International Regulatory Update
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15.00
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New Approaches to Gelling Agents in Confectionery
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15.00
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Nothing but the Net … the Internet
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15.00
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Nothing but the Net … the Internet
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15.00
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Nutraceuticals in the Confection Industry
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15.00
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Nutraceuticals: A Manufacturing Perspective
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15.00
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Nutraceuticals: A Manufacturing Perspective
$
15.00
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Nutrition and Confectionery
$
15.00
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Nutrition and Confectionery
$
15.00
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Nutritional Labeling and Associated Statements When Using Sugar Free Materials
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15.00
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Packaging the Package
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15.00
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Panning – The Selection of Chocolate and Compounds
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15.00
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Panning – The Selection of Chocolate and Compounds
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15.00
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Panning Technology: An Overview
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15.00
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Pectin and Other Hydrocolloids in Gelled Confections
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15.00
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Pectin and Other Hydrocolloids in Gelled Confections
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15.00
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Polydextrose in Soft Confections
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15.00
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Practical HACCP – Past, Present and Future
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Practical HACCP – Past, Present and Future
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15.00
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Practical HACCP in the Confectionery Industry
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15.00
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Practical HACCP in the Confectionery Industry
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15.00
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Preventing Hard Candy Production Failures
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15.00
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Production Options for Caramel/Nut and Chocolate Clusters
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15.00
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