1957: GREETINGS By Clarence G. Bortzfield     

1957: Report on Research By C.R. Kroekel     

1957: The Pennsylvania Manufacturing Confectioners' Association Confectionery Abstract Service By Jay G. Musser     

1957: A Study of the Action of Sorbitan Monostearate in Chocolate By William N. Duck and R.P. Cross     

1957: Frozen Candy Symposium By J.G. Woodroof, Herb Knechtel, H.B. Cosler, F.M. Johnson     

1957: VISCOSITY INSTRUMENTATION By WENDELL YOUNG     

1957: A NEW APPROACH TO THE USE OF LIQUID SUGAR IN THE CONFECTIONERY INDUSTRY By D.V. WADSWORTH     

1957: USE OF PURE FOOD GELATINE IN THE CANDY INDUSTRY By W.F. BRONSON     

1957: AERATED CONFECTIONS IN CANDY TECHNOLOGY By JUSTIN J. ALIKONIS     

1957: A NEW METHOD FOR MOISTURE DETERMINATIONS IN CONFECTIONS By THOMAS F. CONWAY     

1957: PEOPLE AND PRODUCTIVITY By G. JAY ANYON     

1957: DISCUSSION     

1957: P.M.C.A. ANNUAL DINNER     

1957: THE PRODUCTION OF CHOICE PEPPERMINT AND SPEARMINT OILS IN THE UNITED STATES By WINSHIP A. TODD     

1957: NEW DAIRY SOLIDS FOR THE CANDY INDUSTRY By J.V. REGER     

1957: CHOCOLATE ENGROSSING AND POLISHING By CHARLES CARILLI     

1957: HOT AND COLD PAN WORK AND POLISHING By R.H. WILLIAMS     

1957: THE USE OF CHOCOLATE AS A FLAVOR By NORMAN W. KEMPF     

1957: TRENDS AND RESULTS OF THE CHOCOLATE RESEARCH IN GERMANY By R. HEISS     

1957: FACTORS THAT INFLUENCE CAST CREAM CENTER CHARACTERISTICS By JAMES KING