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Product	Price	Quantity	Subtotal
Natural Sugar Reduction in Confectionery with Chicory Root Fiber	$15.00	1	$15.00	×
Japanese Confectionery - Kashi Report - 1997	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Control of Caramel Texture through Formulation	$15.00	1	$15.00	×
Marketing Trends for the 90's: Reprint from November 1992	$15.00	1	$15.00	×
Ergonomics for the Retail Confectioner	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
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Subtotal	$105.00
Total	$105.00