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Product	Price	Quantity	Subtotal
Changing a Safety Culture: Risk Assessment and Prevention through Design	$15.00	1	$15.00	×
Quality Loss of Chocolate due to Liquid Alcoholic Centers	$15.00	1	$15.00	×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021	$15.00	1	$15.00	×
Beyond the Basics: Industrial Chocolate Manufacturing	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Confectionery Oils and Fats - Profiling Fat Functionality	$15.00	1	$15.00	×
Confectionery Industry Public Relations Program: Reprint from March 1960	$15.00	1	$15.00	×
Cocoa Flavanols-Recent Advancements	$15.00	1	$15.00	×
Canadian Confectionery Industry	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
Climate, Confections and Caring	$15.00	1	$15.00	×
Aerated Confections: Taffy Processing	$15.00	1	$15.00	×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Design Students Offer Ideas about Confectionery Impulse Buying	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Dancing the Cocoa	$15.00	1	$15.00	×
Cocoa: A West African Farmer's Perspective	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Back to Basics-Chocolate Panning	$15.00	1	$15.00	×
Control of Caramel Texture through Formulation: Reprint from January 2014	$15.00	1	$15.00	×
Chocolate: Fat Bloom During Storage	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$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	×
A Collaborative Approach to Cocoa Sustainability	$15.00	1	$15.00	×
Cocoa Alkalization	$15.00	1	$15.00	×
Conquering Shelf-life Issues of Chocolate	$15.00	1	$15.00	×
Chocolate Behavior - What Influences Your Selection?	$15.00	1	$15.00	×
Aspartame in Soft Confections	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Back to Basics-Chocolate Panning	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
Confectionery Pastes from Almonds	$15.00	1	$15.00	×
A Pragmatic Approach to the Typology of American Sugar Confectionery Products	$15.00	1	$15.00	×
Center Troubleshooting and Prevention	$15.00	1	$15.00	×
Back to Basics: Sugarfree Gum	$15.00	1	$15.00	×
Candy Past is Our Future	$15.00	1	$15.00	×
2019 U.S. Regulatory Update for the Confectionery Industry	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
All Candy Expo Review	$15.00	1	$15.00	×
Chocolate-Controlling the Flow: Benefits of Polyglycerol Polyricinoleic Acid	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
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