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Product	Price	Quantity	Subtotal
Challenges of Inclusions in Chocolate	$15.00	1	$15.00	×
Dairy Pricing for the Confectionery Industry	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Caramel 101: Reprint from 2009	$15.00	1	$15.00	×
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
CocoaMAP-A Global Sustainable Cocoa Platform	$15.00	1	$15.00	×
Crisis Management in the Food Industry	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Continuous Conching	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections	$15.00	1	$15.00	×
Cocoa Statistics-ICCO	$15.00	1	$15.00	×
Confectionery in Germany	$15.00	1	$15.00	×
A Pragmatic Approach to the Typology of American Sugar Confectionery Products	$15.00	1	$15.00	×
Aroma Extracts from Cocoa	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Basics of Chocolate Panning	$15.00	1	$15.00	×
Assessment and Abatement of Volatile Organic Materials	$15.00	1	$15.00	×
Candy Past is Our Future	$15.00	1	$15.00	×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021	$15.00	1	$15.00	×
Chocolate Viscosity: Sciences, Best Practices and Methods	$15.00	1	$15.00	×
Bulk Candy Specialty Retailing	$15.00	1	$15.00	×
Analysis of Gelatin-based Confections	$15.00	1	$15.00	×
Candy Past is Our Future	$15.00	1	$15.00	×
Beyond the Candy Thermometer: Importance of Glass Transition to the Stages of Sugar Cooking	$15.00	1	$15.00	×
Back to Basics: Starch Jelly Candy	$15.00	1	$15.00	×
Almonds-California's Cinderella Crop	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond	$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	×
Consumer Trends	$15.00	1	$15.00	×
Beyond the Basics: Contro your Temper(ature): Best Practices for Handling Chocolate	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
Chocolate Moulding: Introduction to Moulding	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
Australian Confectionery Industry Profile	$15.00	1	$15.00	×
Chocolate Council Research Briefs	$15.00	1	$15.00	×
Cordial Fruits: A Reprint from Choice Confections	$15.00	1	$15.00	×
Confectionery Industry Public Relations Program: Reprint from March 1960	$15.00	1	$15.00	×
Cocoa Market in China	$15.00	1	$15.00	×
Chocolate Fat Bloom	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$15.00	1	$15.00	×
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
2019 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
Aerated Confections: Introductory Remarks	$15.00	1	$15.00	×
Confectionery Fortification	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
1928-In Scientific Progress: Reprint from 1928	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Cacao Trees Receive Heirloom Designation	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Canadian Labeling Regulations Update	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Bioterrorism Act	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
CocoaAction: Aligning an Industry around Shared Commitments and Objectives	$15.00	1	$15.00	×
Australian Confectionery Market Review	$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	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections	$15.00	1	$15.00	×
Chocolate Moulding: Designing and Developing Chocolate Moulds	$15.00	1	$15.00	×
Back to Basics-Polishing and Finishing of Panned Goods	$15.00	1	$15.00	×
Chocolate for Health	$15.00	1	$15.00	×
Cocoa Sustainability-Challenges and Opportunities	$15.00	1	$15.00	×
Eat Chocolate and Save the Planet	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Cocoa Sustainability is Today's Tomorrow	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
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