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Product	Price	Quantity	Subtotal
Natural Sugar Reduction in Confectionery with Chicory Root Fiber	$15.00	1	$15.00	×
Chemistry, Testing and Application of Salatrim Low Calorie Fat	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Alkalized Cocoa Powders	$15.00	1	$15.00	×
Australian Confectionery Market Review	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Fat Bloom on Lauric Coatings: Composition	$15.00	1	$15.00	×
Acids in Confections	$15.00	1	$15.00	×
Diagnosing Chocolate Bloom	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Food, Glorious Food!	$15.00	1	$15.00	×
Hard Candy Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Chocolate Tempering	$15.00	1	$15.00	×
New Products Introduced at the 2011 Sweets & Snacks Expo	$15.00	1	$15.00	×
Back to Basics: Starch Jelly Candy	$15.00	1	$15.00	×
New Products Introduced Around the World	$15.00	1	$15.00	×
Building a Basic Chocolate Formulation	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Chocolate Moulding: Soup to Nuts	$15.00	1	$15.00	×
How Long Can Your Chocolates Last? (Part 1)	$15.00	1	$15.00	×
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Subtotal	$315.00
Total	$315.00