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U.S. Chocolate Council Research Briefs
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U.S. Confectionery Sales: 52 weeks ending April 19, 2020
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15.00
Erythritol
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15.00
U.S. Chocolate Council Research Briefs
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$
15.00
Volatilr Organic Compounds (VOCs)
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15.00
Sustainability: Beyond Cocoa
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$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
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$
15.00
Fat Bloom on Lauric Coatings: Composition
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$
15.00
The Low-Glycemic Concept
1 x
$
15.00
Where Has All the Trans Gone, or Has It?
1 x
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15.00
Developing Technical Confectionery Leaders
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15.00
Licorice-Beyond the Technology
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15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
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15.00
U.S. Confectionery Sale: 52 weeks ending June 16, 2024
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$
15.00
Visiting a Cocoa-growing Community in Nigeria
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$
15.00
Conveying of Ingredients in Chocolate Manufacturing
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15.00
U.S. Confectionery Sales: 52 weeks ending October 30, 2016
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15.00
Whole Grains in Confections
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15.00
German Confectionery Industry in 1997
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15.00
U.S. Confectionery Sales
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$
15.00
Greater than the Cacao
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15.00
Walter and Me...Pecan Rolls for JoAnn
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15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
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15.00
Chemistry, Testing and Application of Salatrim Low Calorie Fat
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Future Prospects of Cocoa Production in Malaysia
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15.00
U.S. Confectionery Sales: 52 weeks ending August 9, 2020
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15.00
Volatilr Organic Compounds (VOCs)
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15.00
Dancing the Cocoa
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The Art and Science of Ganache
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15.00
Licensing Brands
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$
15.00
U.S. Cookie and Snack Sales: 52 weeks ending December 26, 2021
1 x
$
15.00
Sucrose Hard Panning
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World Cocoa Report
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RCI Rolls into Vegas
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U.S. Chocolate Council Research Briefs
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Erythritol
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
1 x
$
15.00
Sustainability: Beyond Cocoa
1 x
$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
Where Has All the Trans Gone, or Has It?
1 x
$
15.00
Developing Technical Confectionery Leaders
1 x
$
15.00
Licorice-Beyond the Technology
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
U.S. Confectionery Sale: 52 weeks ending June 16, 2024
1 x
$
15.00
Visiting a Cocoa-growing Community in Nigeria
1 x
$
15.00
Conveying of Ingredients in Chocolate Manufacturing
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending October 30, 2016
1 x
$
15.00
Whole Grains in Confections
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
U.S. Confectionery Sales
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Walter and Me...Pecan Rolls for JoAnn
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Chemistry, Testing and Application of Salatrim Low Calorie Fat
1 x
$
15.00
Future Prospects of Cocoa Production in Malaysia
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending August 9, 2020
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
1 x
$
15.00
Dancing the Cocoa
1 x
$
15.00
The Art and Science of Ganache
1 x
$
15.00
Licensing Brands
1 x
$
15.00
U.S. Cookie and Snack Sales: 52 weeks ending December 26, 2021
1 x
$
15.00
Sucrose Hard Panning
1 x
$
15.00
World Cocoa Report
1 x
$
15.00
RCI Rolls into Vegas
1 x
$
15.00
View Cart
Checkout
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Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
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Formulation Challenges and Solutions in Reduced Sugar Gelled Confections
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