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Milk - the Essential Ingredient in Caramel
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Confectionery in Asia
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Influencers: Innovative Marketing in the Modern Age
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Confectionery Industry Public Relations Program: Reprint from March 1960
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100 Years of See's Candies
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Divinity or Sea Foam Manufacturing Methods and Formulas
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Heirloom Cacao Preservation Update Panel Discussion
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15.00
1928-In Scientific Progress: Reprint from 1928
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Confectionery Oils and Fats - Profiling Fat Functionality
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Candy Chemistry: Grained Confections Part II: Reprint from December 1970
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Canadian Confectionery Industry
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Global Confectionery Market
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Navigating a Climate-Conscious World: Climate Change Impact on the Cocoa Supply Chain
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Bulk Candy Specialty Retailing
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15.00
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
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Boxed Chocolate
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HCP In Action
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2021 Confectionery Industry Regulatory Update
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15.00
Global Trends in Brand Management and Niche Marketing
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Ingredient Storage and Handling for Confectionery
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15.00
Hard Candy Manufacturing Methods and Formulas
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RCI Rolls into Vegas
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Commodity Risk Management
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Milk - the Essential Ingredient in Caramel
1 x
$
15.00
Confectionery in Asia
1 x
$
15.00
Influencers: Innovative Marketing in the Modern Age
1 x
$
15.00
Confectionery Industry Public Relations Program: Reprint from March 1960
1 x
$
15.00
100 Years of See's Candies
1 x
$
15.00
Divinity or Sea Foam Manufacturing Methods and Formulas
1 x
$
15.00
Heirloom Cacao Preservation Update Panel Discussion
1 x
$
15.00
1928-In Scientific Progress: Reprint from 1928
1 x
$
15.00
Confectionery Oils and Fats - Profiling Fat Functionality
1 x
$
15.00
Candy Chemistry: Grained Confections Part II: Reprint from December 1970
1 x
$
15.00
Canadian Confectionery Industry
1 x
$
15.00
Global Confectionery Market
1 x
$
15.00
Navigating a Climate-Conscious World: Climate Change Impact on the Cocoa Supply Chain
1 x
$
15.00
Bulk Candy Specialty Retailing
1 x
$
15.00
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass
1 x
$
15.00
Boxed Chocolate
1 x
$
15.00
HCP In Action
1 x
$
15.00
2021 Confectionery Industry Regulatory Update
1 x
$
15.00
Global Trends in Brand Management and Niche Marketing
1 x
$
15.00
Ingredient Storage and Handling for Confectionery
1 x
$
15.00
Hard Candy Manufacturing Methods and Formulas
1 x
$
15.00
RCI Rolls into Vegas
1 x
$
15.00
Commodity Risk Management
1 x
$
15.00
View Cart
Checkout
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars
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Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars quantity
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