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15 Item(s)
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$
225.00
Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Milk Chocolate Applications - Maintaining Quality and Solving Problems
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
Challenges Facing the Cocoa Processing Industry
1 x
$
15.00
Fats and Oils - A retail confectioner's perspective
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
Panning - The Selection of Chocolate and Compounds
1 x
$
15.00
How Sweet is the Future in South America?
1 x
$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Rapid Determination of Fat Percent
1 x
$
15.00
Protecting Stored Cocoa Beans from Warehouse Insects
1 x
$
15.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Regulation of Phytonutrients
1 x
$
15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
1 x
$
15.00
Sustainable Cocoa Program
1 x
$
15.00
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Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Milk Chocolate Applications - Maintaining Quality and Solving Problems
1 x
$
15.00
Chocolate Behavior - What Influences Your Selection?
1 x
$
15.00
Challenges Facing the Cocoa Processing Industry
1 x
$
15.00
Fats and Oils - A retail confectioner's perspective
1 x
$
15.00
Nutraceuticals: A Manufacturing Perspective
1 x
$
15.00
Panning - The Selection of Chocolate and Compounds
1 x
$
15.00
How Sweet is the Future in South America?
1 x
$
15.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Rapid Determination of Fat Percent
1 x
$
15.00
Protecting Stored Cocoa Beans from Warehouse Insects
1 x
$
15.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Regulation of Phytonutrients
1 x
$
15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
1 x
$
15.00
Sustainable Cocoa Program
1 x
$
15.00
View Cart
Checkout
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2019-07-01T20:50:40-05:00
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You Have 15 Items In Your Cart
Product
Price
Quantity
Subtotal
Milk Protein Functionality in Caramel Texture
$
15.00
1
$
15.00
×
Milk Chocolate Applications - Maintaining Quality and Solving Problems
$
15.00
1
$
15.00
×
Chocolate Behavior - What Influences Your Selection?
$
15.00
1
$
15.00
×
Challenges Facing the Cocoa Processing Industry
$
15.00
1
$
15.00
×
Fats and Oils - A retail confectioner's perspective
$
15.00
1
$
15.00
×
Nutraceuticals: A Manufacturing Perspective
$
15.00
1
$
15.00
×
Panning - The Selection of Chocolate and Compounds
$
15.00
1
$
15.00
×
How Sweet is the Future in South America?
$
15.00
1
$
15.00
×
Chocolate Tempering: A Confectioner's Perspective
$
15.00
1
$
15.00
×
Rapid Determination of Fat Percent
$
15.00
1
$
15.00
×
Protecting Stored Cocoa Beans from Warehouse Insects
$
15.00
1
$
15.00
×
Shelf Life of Chocolate and Compound Coatings
$
15.00
1
$
15.00
×
Regulation of Phytonutrients
$
15.00
1
$
15.00
×
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
$
15.00
1
$
15.00
×
Sustainable Cocoa Program
$
15.00
1
$
15.00
×
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Cart totals
Subtotal
$
225.00
Total
$
225.00
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