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31 Item(s)
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$
465.00
Beat Migration Bloom by Optimizing Your Process
1 x
$
15.00
Chocolate Outsourcing
1 x
$
15.00
Chocolate Chips in Cookies Do Not Bloom
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Conversion from Batch to Continuous Production
1 x
$
15.00
Emulsifiers and their Effect on Confectionery Fat
1 x
$
15.00
Candy Past is Our Future
1 x
$
15.00
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing
1 x
$
15.00
100 Years of See's Candies
1 x
$
15.00
Chocolate and Cocoa Trends: Exploring the World of Chocolate and Coaoa to Spark Creative, imaginative Uses
1 x
$
15.00
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
1 x
$
15.00
2021 Confectionery Industry Regulatory Update
1 x
$
15.00
Chocolate Moulding: Selection of Coating for Moulding Applications
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
A Pragmatic Approach to the Typology of American Sugar Confectionery Products
1 x
$
15.00
Consumer Testing of Confectionery Products with Children: A Review
1 x
$
15.00
DoE: A More Efficient Product Development Strategy
1 x
$
15.00
Control of Caramel Texture through Formulation: Reprint from January 2014
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
2019 Confectionery Industry Regulatory Update
1 x
$
15.00
Cocoa and Chocolate Research in Germany
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Chocolate-Mexico's Living Legacy
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
Back to Basics-Chocolate Panning
1 x
$
15.00
DoE: A More Efficient Product Development Strategy
1 x
$
15.00
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
Bonbons and Wafers: A Reprint from Choice Confections
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
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Beat Migration Bloom by Optimizing Your Process
1 x
$
15.00
Chocolate Outsourcing
1 x
$
15.00
Chocolate Chips in Cookies Do Not Bloom
1 x
$
15.00
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021
1 x
$
15.00
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections
1 x
$
15.00
Conversion from Batch to Continuous Production
1 x
$
15.00
Emulsifiers and their Effect on Confectionery Fat
1 x
$
15.00
Candy Past is Our Future
1 x
$
15.00
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing
1 x
$
15.00
100 Years of See's Candies
1 x
$
15.00
Chocolate and Cocoa Trends: Exploring the World of Chocolate and Coaoa to Spark Creative, imaginative Uses
1 x
$
15.00
2022 Product Introductions at the Sweets and Snacks Expo and Beyond
1 x
$
15.00
2021 Confectionery Industry Regulatory Update
1 x
$
15.00
Chocolate Moulding: Selection of Coating for Moulding Applications
1 x
$
15.00
European Confectionery Consumption and Production
1 x
$
15.00
A Pragmatic Approach to the Typology of American Sugar Confectionery Products
1 x
$
15.00
Consumer Testing of Confectionery Products with Children: A Review
1 x
$
15.00
DoE: A More Efficient Product Development Strategy
1 x
$
15.00
Control of Caramel Texture through Formulation: Reprint from January 2014
1 x
$
15.00
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928
1 x
$
15.00
2019 Confectionery Industry Regulatory Update
1 x
$
15.00
Cocoa and Chocolate Research in Germany
1 x
$
15.00
Beyond the Basics: Applying the Principles of Chocolate Rheology
1 x
$
15.00
Chocolate-Mexico's Living Legacy
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
Back to Basics-Chocolate Panning
1 x
$
15.00
DoE: A More Efficient Product Development Strategy
1 x
$
15.00
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
Bonbons and Wafers: A Reprint from Choice Confections
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
View Cart
Checkout
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AACT Stroud Jordan Award to Judy Cooley
AACT Stroud Jordan Award to Judy Cooley
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AACT Stroud Jordan Award to Judy Cooley quantity
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