Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
Resident Course in Confectionery Technology - staging.files.cms ...
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100%<br />
80%<br />
60%<br />
40%<br />
20%<br />
0%<br />
Formulation Differences<br />
1.2<br />
9.2<br />
8.6<br />
5<br />
49<br />
1.5<br />
25.5<br />
0.02<br />
4.1<br />
10.1<br />
4.6<br />
48.33<br />
2.85<br />
30<br />
Comparison of Formulas<br />
0.95<br />
4.4<br />
52.55<br />
2.1<br />
11<br />
29<br />
0.85 0.26<br />
13.5<br />
60.39<br />
2.5<br />
22.5<br />
0.25 2.1<br />
1.5<br />
56.55<br />
SF Stick SF Tab SF Pellet Sugar Stick Sugar BBG<br />
Chunk<br />
Product Type<br />
<strong>Resident</strong> <strong>Course</strong> <strong>in</strong> <strong>Confectionery</strong> <strong>Technology</strong><br />
17<br />
0.6<br />
22<br />
Acid<br />
Color<br />
Intense Sweeteners [HIS]<br />
Glycer<strong>in</strong>e [Softeners]<br />
SF Syrup [Bulk]<br />
Mannitol [Bulk]<br />
Sorbitol [Bulk]<br />
Corn Syrup [Bulk]<br />
Sugar [Bulk]<br />
Flavor [Flavor]<br />
Filler<br />
Gum Base [Base]
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