1995 PMCA Foreward     

1995 Dried Dairy Ingredients for Confectionery By Steven J. Haylock, PhD     

1995 Chocolate Crumb -Dairy Ingredient for Milk Chocolate By Mirjam Bouwman-Timmermans and Annasiet Siebenga     

1995 Specialty Milks and Milk Derived Flavors in Confections By Peter R. Freund, PhD     

1995 Modified Dairy Ingredients By Thomas F. Diehl     

1995 Milk - the Essential Ingredient in Caramel By Mel Warnecke, PhD     

1995 Discussion Period, Monday, April 24, 1995     

1995 PMCA Research Report By John Urbanski     

1995 Influence of Phospholipids During Crystallization of Hard and Soft Cocoa Butter By Craig M. Savage, MS and Paul S. Dimick, PhD     

1995 A Review of Post Cooling Tunnel Changes in the Cocoa Butter Phase of Chocolate By Edward S. Seguine     

1995 Color Applied to the Food Industry By Fabien Declercq     

1995 New Approaches to Gelling Agents in Confectionery By Jan Poppe     

1995 Chocolate Temper Measurement By Phillip G. Allen     

1995 Discussion Period, Tuesday, April 25, 1995     

1995 Is ISO 9000 For You? By John Boortz     

1995 Common Sense Rest Control in Confectionery Manufacturing Operations By Peter B. Belanger     

1995 Managing Plant Utilities to Get Our Two Cents Worth By Charlie Fox, P.E.     

1995 Consumer Testing of Confectionery Products with Children: A Review By Dian Dorian     

1995 The Application of Cocoa Powders in Chocolate Confectionery By Hans R. Kattenberg     

1995 Discussion Reriod, Tueday, April 25, 1995