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Product	Price	Quantity	Subtotal
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021	$15.00	1	$15.00	×
Chocolate: Fat Bloom During Storage	$15.00	1	$15.00	×
Cocoa Flavor Development	$15.00	1	$15.00	×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
Cold Process Starches	$15.00	1	$15.00	×
Automated Panning Technology	$15.00	1	$15.00	×
Eat Chocolate and Save the Planet	$15.00	1	$15.00	×
Caramel 101: Reprint from 2009	$15.00	1	$15.00	×
Depositing - Solid and Centerfilled Hard Candy	$15.00	1	$15.00	×
Developments in Cocoa Bean Processing	$15.00	1	$15.00	×
Aeration of Boiled Sweets: A Review of Available Methods	$15.00	1	$15.00	×
Caramel 101: Reprint from 2009	$15.00	1	$15.00	×
Characterization of Fats and Oils	$15.00	1	$15.00	×
Challenges of Using More Novel Sweeteners	$15.00	1	$15.00	×
Chocolate Outsourcing	$15.00	1	$15.00	×
Essential Elements of Kids' Packaging	$15.00	1	$15.00	×
Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate	$15.00	1	$15.00	×
Cocoa Farming in Indonesia: Present Challenges	$15.00	1	$15.00	×
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Total	$285.00

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