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19 Item(s)
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$
285.00
Dairy Ingredients in Chocolate and Compound Coatings
1 x
$
15.00
Current Trends for the Confectionery Industry
1 x
$
15.00
Depositing and Other Forming Methods
1 x
$
15.00
Dairy Sustainability
1 x
$
15.00
Dark Chocolate: What Affects the Flavor?
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Deposited Soft Confections
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Crystallization of Cocoa Butter
1 x
$
15.00
Dairy Flavors for Confectionery
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Demand Forecasting in the Japanese Confectionery Market
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Lactitol for Sugarfree Compressed Sweets
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Licensing Brands
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
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Dairy Ingredients in Chocolate and Compound Coatings
1 x
$
15.00
Current Trends for the Confectionery Industry
1 x
$
15.00
Depositing and Other Forming Methods
1 x
$
15.00
Dairy Sustainability
1 x
$
15.00
Dark Chocolate: What Affects the Flavor?
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Deposited Soft Confections
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Crystallization of Cocoa Butter
1 x
$
15.00
Dairy Flavors for Confectionery
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Demand Forecasting in the Japanese Confectionery Market
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Lactitol for Sugarfree Compressed Sweets
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Licensing Brands
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
View Cart
Checkout
Search for:
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2019-07-01T20:50:40-05:00
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You Have 19 Items In Your Cart
Product
Price
Quantity
Subtotal
Dairy Ingredients in Chocolate and Compound Coatings
$
15.00
1
$
15.00
×
Current Trends for the Confectionery Industry
$
15.00
1
$
15.00
×
Depositing and Other Forming Methods
$
15.00
1
$
15.00
×
Dairy Sustainability
$
15.00
1
$
15.00
×
Dark Chocolate: What Affects the Flavor?
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
Deposited Soft Confections
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
Crystallization of Cocoa Butter
$
15.00
1
$
15.00
×
Dairy Flavors for Confectionery
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
Demand Forecasting in the Japanese Confectionery Market
$
15.00
1
$
15.00
×
Developing Technical Confectionery Leaders
$
15.00
1
$
15.00
×
Lactitol for Sugarfree Compressed Sweets
$
15.00
1
$
15.00
×
U.S. Chocolate Council Research Briefs
$
15.00
1
$
15.00
×
Greater than the Cacao
$
15.00
1
$
15.00
×
Licensing Brands
$
15.00
1
$
15.00
×
Quality Loss of Chocolate due to Liquid Alcoholic Centers
$
15.00
1
$
15.00
×
Fat Bloom on Lauric Coatings: Composition
$
15.00
1
$
15.00
×
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Cart totals
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$
285.00
Total
$
285.00
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