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Changing a Safety Culture: Risk Assessment and Prevention through Design
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15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
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15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
100 Years of See's Candies
1 x
$
15.00
Confectionery Oils and Fats - Profiling Fat Functionality
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
Cocoa Flavanols-Recent Advancements
1 x
$
15.00
Canadian Confectionery Industry
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Aerated Confections: Taffy Processing
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
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15.00
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
1 x
$
15.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
Design Students Offer Ideas about Confectionery Impulse Buying
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Dancing the Cocoa
1 x
$
15.00
Cocoa: A West African Farmer's Perspective
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Back to Basics-Chocolate Panning
1 x
$
15.00
Control of Caramel Texture through Formulation: Reprint from January 2014
1 x
$
15.00
Chocolate: Fat Bloom During Storage
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
1 x
$
15.00
A Collaborative Approach to Cocoa Sustainability
1 x
$
15.00
Cocoa Alkalization
1 x
$
15.00
Conquering Shelf-life Issues of Chocolate
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
Aspartame in Soft Confections
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Back to Basics-Chocolate Panning
1 x
$
15.00
Emulsifiers in Confectionery: Not Just for Emulsification
1 x
$
15.00
Butter Crunch or Toffee: A Reprint from Choice Confections
1 x
$
15.00
Confectionery Pastes from Almonds
1 x
$
15.00
A Pragmatic Approach to the Typology of American Sugar Confectionery Products
1 x
$
15.00
Center Troubleshooting and Prevention
1 x
$
15.00
Back to Basics: Sugarfree Gum
1 x
$
15.00
Candy Past is Our Future
1 x
$
15.00
2019 U.S. Regulatory Update for the Confectionery Industry
1 x
$
15.00
Caramel 102
1 x
$
15.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
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$
15.00
All Candy Expo Review
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15.00
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Changing a Safety Culture: Risk Assessment and Prevention through Design
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Beyond the Basics: Industrial Chocolate Manufacturing
1 x
$
15.00
100 Years of See's Candies
1 x
$
15.00
Confectionery Oils and Fats - Profiling Fat Functionality
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
Cocoa Flavanols-Recent Advancements
1 x
$
15.00
Canadian Confectionery Industry
1 x
$
15.00
A Standard Operating Procedure for the Creation of SOPs
1 x
$
15.00
Climate, Confections and Caring
1 x
$
15.00
Aerated Confections: Taffy Processing
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality
1 x
$
15.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
Design Students Offer Ideas about Confectionery Impulse Buying
1 x
$
15.00
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980
1 x
$
15.00
Dancing the Cocoa
1 x
$
15.00
Cocoa: A West African Farmer's Perspective
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Back to Basics-Chocolate Panning
1 x
$
15.00
Control of Caramel Texture through Formulation: Reprint from January 2014
1 x
$
15.00
Chocolate: Fat Bloom During Storage
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Beyond the Candy Thermometer
1 x
$
15.00
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections
1 x
$
15.00
A Collaborative Approach to Cocoa Sustainability
1 x
$
15.00
Cocoa Alkalization
1 x
$
15.00
Conquering Shelf-life Issues of Chocolate
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
Aspartame in Soft Confections
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Back to Basics-Chocolate Panning
1 x
$
15.00
Emulsifiers in Confectionery: Not Just for Emulsification
1 x
$
15.00
Butter Crunch or Toffee: A Reprint from Choice Confections
1 x
$
15.00
Confectionery Pastes from Almonds
1 x
$
15.00
A Pragmatic Approach to the Typology of American Sugar Confectionery Products
1 x
$
15.00
Center Troubleshooting and Prevention
1 x
$
15.00
Back to Basics: Sugarfree Gum
1 x
$
15.00
Candy Past is Our Future
1 x
$
15.00
2019 U.S. Regulatory Update for the Confectionery Industry
1 x
$
15.00
Caramel 102
1 x
$
15.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
All Candy Expo Review
1 x
$
15.00
View Cart
Checkout
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100 Years of See’s Candies
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