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Agar
Allergens in the Confectionery Industry
Allulose
Brix
Buffer Salts & Acids In the Food Industry
Buffering Salts
Cacao Beans
Caramel
Carrageenan
Chocolate
Cocoa Butter
Cocoa liquor
Colors
Compressed Tablets
Emulsifiers
Fats and Oils
Fibers
Fillings
Flavors
Fondant
Food Safety: Ensuring Sweet Success
Fruits
Gelatin
Glucose Syrup
Gum
Gummies and Jellies
Gums
HACCP in the Confectionery Industry
Hard Candy
Ingredient Selection: Food Safety Approach
Licorice
Marshmallow
Mutarotation
Nougat
Organic Acids
Pectin
Polydextrose
Polyols
Proteins
Saccharin
Shelf Life
Soluble Corn Fiber
Starch
Stevia
Sugar
Sugar Alternatives
Sugar Chemistry
Taffy and Chews
Vegetable Soluble Fibers
pH
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Explore Topics
Confections
Our favorite topic! Look closer at different kinds of candy and what makes them special.
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Ingredients
Ingredients are the building blocks of great candy. Learn about their function in confections.
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Procedures
Making candy is part art, part science. Learn how to do it right, every time.
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Food Safety
Small things can cause big problems. Learn how to produce your candy and confections safely.
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Food Science
Food Science will allows us to innovate and create delectable treats to captivate the senses.
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