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Chocolate & Compound

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This topic follows the classroo [ .... ]

Chocolate

Chocolate: Up Close & Personal

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PMCA launched its first conference-held hands-on workshop at the 70t [ .... ]

Chocolate

Natural Colors

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What are natural colors? How are natural colors different from synth [ .... ]

Webinars

Research Compilation

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Technical reviews on various confectionery topics

Research

Basics & Beyond 2015: Fats & Oils

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This half-day seminar at the PMCA Annual Production Conference provi [ .... ]

Basics & Beyond

Panned Confections

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This topic follows the classroom portion of our panning short course [ .... ]

Panning

What FSMA Means for Your Company Today

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This webinar was presented live in October 2016. Highlights include, [ .... ]

Webinars

Premium Chocolate Centers

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This topic follows the classroom portion of our premium chocolate ce [ .... ]

Chocolate

Basics & Beyond 2013: Using Nuts in Confections

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This half-day seminar at the PMCA Annual Production Conference provi [ .... ]

Basics & Beyond

Caramel, Fudge and Toffee

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This topic follows the classroom portion of our caramel, fudge and t [ .... ]

Caramel

Heat-Resistant Chocolate

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Explore questions and address pr [ .... ]

Webinars

Intellectual Property Protection for Innovations

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Webinars
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Basics & Beyond

Chocolate

Chocolate

Panning

Research

Webinars

Caramel

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