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Product	Price	Quantity	Subtotal
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Fruit in Confections: Where Do I Start	$15.00	1	$15.00	×
Future Trends in Environmental Monitoring	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections	$15.00	1	$15.00	×
Challenges and Considerations of Confectionery Inclusions for Baking Applications	$15.00	1	$15.00	×
Easter Eggs: Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate	$15.00	1	$15.00	×
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
Caramel 101: Reprint from 2009	$15.00	1	$15.00	×
Beyond the Basics: Chocolate and Compound Inclusions	$15.00	1	$15.00	×
Easter Eggs: Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Beyond the Basics: Beyond the Bar: Chocolate in Frozen Desserts	$15.00	1	$15.00	×
Chocolate Temper Meter Basics	$15.00	1	$15.00	×
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Subtotal	$240.00
Total	$240.00