{"id":14939,"date":"2019-07-18T19:24:10","date_gmt":"2019-07-18T19:24:10","guid":{"rendered":"http:\/\/gomc.mcservices.com\/?post_type=product&#038;p=14939"},"modified":"2026-03-24T18:57:09","modified_gmt":"2026-03-24T23:57:09","slug":"back-to-basics","status":"publish","type":"product","link":"https:\/\/gomc.com\/index.php\/product\/back-to-basics\/","title":{"rendered":"Confectionery Fundamentals"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Confectionery Fundamentals. Produced by PMCA, this book is a compilation of basic technical papers covering sugar crystallization, fats and oils, caramel, panning, chocolate moulding, and aerated confections.<\/p>\n<p>326 pgs.<\/p>\n","protected":false},"featured_media":15227,"template":"","meta":[],"product_cat":[21],"product_tag":[],"_links":{"self":[{"href":"https:\/\/gomc.com\/index.php\/wp-json\/wp\/v2\/product\/14939"}],"collection":[{"href":"https:\/\/gomc.com\/index.php\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gomc.com\/index.php\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gomc.com\/index.php\/wp-json\/wp\/v2\/media\/15227"}],"wp:attachment":[{"href":"https:\/\/gomc.com\/index.php\/wp-json\/wp\/v2\/media?parent=14939"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gomc.com\/index.php\/wp-json\/wp\/v2\/product_cat?post=14939"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gomc.com\/index.php\/wp-json\/wp\/v2\/product_tag?post=14939"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}