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Product	Price	Quantity	Subtotal
Beyond the Basics: Rheology of Sweets	$15.00	1	$15.00	×
Polyols and Bulking Agents in Sugarfree Chocolate	$15.00	1	$15.00	×
Dairy Ingredients in Chocolate and Compound Coatings	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Chocolate Temper Troubleshooting	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Hard Candy - Is It Really What We Think It Is?	$15.00	1	$15.00	×
Climate, Confections and Caring	$15.00	1	$15.00	×
Essential Elements of Kids' Packaging	$15.00	1	$15.00	×
Allergens - Government Standpoint	$15.00	1	$15.00	×
Food, Glorious Food!	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
Chocolate Temper Measurement	$15.00	1	$15.00	×
Clean Air Act Compliance Issues	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Current Trends for the Confectionery Industry	$15.00	1	$15.00	×
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Subtotal	$255.00
Total	$255.00