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11 Item(s)
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$
165.00
Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Rework: Sugar and Starch Based Products
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
Milk Chocolate Applications - Maintaining Quality and Solving Problems
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
1 x
$
15.00
Short-Time Conching
1 x
$
15.00
Regulation of Phytonutrients
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Salt Water Taffy and Nougat Production
1 x
$
15.00
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Chocolate Tempering: A Confectioner's Perspective
1 x
$
15.00
Rework: Sugar and Starch Based Products
1 x
$
15.00
Practical HACCP in the Confectionery Industry
1 x
$
15.00
Milk Chocolate Applications - Maintaining Quality and Solving Problems
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
Volatilr Organic Compounds (VOCs)
1 x
$
15.00
Short-Time Conching
1 x
$
15.00
Regulation of Phytonutrients
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Shelf Life of Chocolate and Compound Coatings
1 x
$
15.00
Salt Water Taffy and Nougat Production
1 x
$
15.00
View Cart
Checkout
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Starches – New Applications and Combinations
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Starches – New Applications and Combinations
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