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Product	Price	Quantity	Subtotal
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Cocoa Sustainability is Today's Tomorrow	$15.00	1	$15.00	×
1928-In Scientific Progress: Reprint from 1928	$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	×
100 Years of See's Candies	$15.00	1	$15.00	×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
Chocolate Viscosity: Sciences, Best Practices and Methods	$15.00	1	$15.00	×
DoE: A More Efficient Product Development Strategy	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Best Practices for Panning	$15.00	1	$15.00	×
Climate, Confections and Caring	$15.00	1	$15.00	×
Cold Process Starches	$15.00	1	$15.00	×
Chocolate and Nutrition - Divine Food, Fattening Junk or Nutritious Supplementation?	$15.00	1	$15.00	×
Equipment and Technology in the Hard Candy Industry	$15.00	1	$15.00	×
Back to Basics: Gelatin Gummies and Pectin Jellies	$15.00	1	$15.00	×
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Subtotal	$225.00
Total	$225.00