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Product	Price	Quantity	Subtotal
DoE: A More Efficient Product Development Strategy	$15.00	1	$15.00	×
A Pragmatic Approach to the Typology of American Sugar Confectionery Products	$15.00	1	$15.00	×
HACCP - Type Strategies for Allergen Control	$15.00	1	$15.00	×
California's Proposition 65 Law	$15.00	1	$15.00	×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975	$15.00	1	$15.00	×
Focus on Quality: Supplier-qualification Programs	$15.00	1	$15.00	×
Caramel-Raw Materials and Formulations	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$15.00	1	$15.00	×
German Confections 2004	$15.00	1	$15.00	×
Manufacturing A New Product: A Common-Sense Approach	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Future Trends in Environmental Monitoring	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$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	×
Journey to the Center of the Shelf: Regulatory Impacts Along the Way	$15.00	1	$15.00	×
Cocoa Alkalization	$15.00	1	$15.00	×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975	$15.00	1	$15.00	×
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality	$15.00	1	$15.00	×
Cocoa Flavanols-Recent Advancements	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Consumer Consumption Patterns of Chocolate and Confectionery	$15.00	1	$15.00	×
All Candy Expo Review	$15.00	1	$15.00	×
Gum Base Selection and Use	$15.00	1	$15.00	×
Alkalized Cocoa Powders	$15.00	1	$15.00	×
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalling Forms in Confections and Specifically High-boiled Sugars	$15.00	1	$15.00	×
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Subtotal	$420.00
Total	$420.00

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