2001 PMCA Forward     

2001 Member - Supplier Exhibit     

2001 Fifty-fifth PMCA Production Conference     

2001 The Sweet Power of Sugar By Sandra Mian     

2001 Sugar Crystals - An Introduction By Walter Vink     

2001 Grained and Ungrained Confections - The Basics By Maurice S. Jeffery     

2001 Discussion Period \(Q & A\) Monday, April 30     

2001 Regulatory Issues for the Confectionery Industry By Raymond C. Glowaky     

2001 Moisture Measurement - An Overview By Gregory E. Beard     

2001 Continuous Cooking - Technical Considerations By Mick Bean     

2001 Herbs and Natural Products for Confectionery By Mark L. Anderson     

2001 Polyols and Bulking Agents in Sugarfree Chocolate By Richard W. Hartel, and Carey Deymonaz     

2001 Discussion Period \(Q & A\) Tuesday, May 1 - morning     

2001 Milk Powder Functionality By Phillip S. Tong     

2001 PMCA Research Update By Adrian Timms     

2001 Using Acid to Optimize Flavor By Anne Woo, Ernest Symanski     

2001 Discussion Period \(Q & A\) Tuesday, May 1 - afternoon     

2001 PMCA Annual Dinner     

2001 Contraction of Milk Chocolate By Persis Subramaniam and Olive Murphy     

2001 World Cocoa Foundation - An Introduction