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To order books directly from DataSweet, please fill in following order form and send it back per click or print this form and send it by fax to number: +49-212-3809386.

The invoice will be sent together with the book. If you don't pay by credit card or Paypal (2% fees in both cases), books will be sent after payment. Outside of Europe we charge 30 EUR of bank fees for bank transfer payments.


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Choose the books you want to order as well as the quantity

Vegetable Fats in Sweets Production - Practical Handbook
English / Deutsch

65 € + VAT + shipping

Quantity:

Sugar Confectionery Recipes and Methods
compiled by E.B. Jackson

160 € + VAT + shipping

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Sugar Confectionery & Chocolate Manufacture
by R. Lees & E.B. Jackson

135 € + VAT + shipping

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Fabricación de Confites y Chocolate
E.B. Jackson

135 € + VAT + shipping

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Silesia n°4 (Panned Goods)

80 € + VAT + shipping

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Silesia Confiserie Manual n°3
English / español / français

155 € + VAT + shipping

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Sugar Confectionery Manufacture
by E.B. Jackson

210 € + VAT + shipping

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Guide Technologique de la Confiserie Industrielle
by I. Fabry, Ph. Bryselbout

155 € + VAT + shipping

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Formulation and Production of Chewing and Bubble Gum
by Fritz Douglas

200 € + VAT + shipping

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Industrial Chocolate Manufacture and Use
by S. Beckett

255 € + VAT + shipping

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The Science of Chocolate - second edition
by S. Beckett

60 € + VAT + shipping

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Chocolate, Cocoa, and Confectionery: Science and Technology
by B. Minifie

220 € + VAT + shipping

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Confectionery and Chocolate Engineering
by F. Mohos

240 € + VAT + shipping

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Chocolate Science and Technology
by E.O. Afoakwa

200 € + VAT + shipping

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Making Chocolates in the Factory
by R. Whitefield

80 € + VAT + shipping

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Fine Chocolates - Great Experience (by J.-P. Wybauw)
English / Deutsch / español / français / Japanese

75 € + VAT + shipping

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Petits Chocolats 2 - Grande Expérience Ganache
by J.-P. Wybauw

75 € + VAT + shipping

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Fine Chocolates - Great Experience 3 - shelf life (by J.-P. Wybauw)
English / français

75 € + VAT + shipping

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Chocolate Decorations (by J.-P. Wybauw)
English / français 

75 € + VAT + shipping

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Belgian Pralines (by R. Geerts)
English / Deutsch / español / français 

75 € + VAT + shipping

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Science and technology of enrobed and filled chocolate, confectionery and bakery products
by G. Talbot

190 € + VAT + shipping

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La Ciencia del Chocolate (by S.T. Beckett) 
(in Spanish - en español)

55 € + VAT + shipping

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La Ciencia de las Golosinas (by W.P. Edwards)
(in Spanish - en español)

55 € + VAT + shipping

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Application of Fats in Confectionery 
by G. Talbot

130 € + VAT + shipping

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Sweeteners and Sugar Alternatives in Food Technology
Edited by Kay O’Donnell

160 € + VAT + shipping

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Glucose Syrups - Technology and Applications
by Peter Hull

225 € + VAT + shipping

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Manley's technology of biscuits, crackers and cookies 
edited by D. Manley

230 € + VAT + shipping

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Biscuit, cracker and cookie recipes for the food industry 
by D. Manley

190 € + VAT + shipping

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Industrial Manufacture of Snack Foods 
by Dr. Sergio O. Serna-Saldivar

165 € + VAT + shipping

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Zucker und Zuckerwaren
by H.Hoffmann, W. Mauch, W. Untze

110 € + VAT + shipping

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Stärke und Stärkederivate
edited by Prof. Dr. Günther Tegge

100 € + VAT + shipping

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Handbuch der Süßungsmittel
edited by K. Rosenplenter, U. Nöhle

150 € + VAT + shipping

Quantity:

 

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