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Product	Price	Quantity	Subtotal
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Making Flavors do Tricks	$15.00	1	$15.00	×
Fruit in Confections: Where Do I Start	$15.00	1	$15.00	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Basics of Chocolate Panning	$15.00	1	$15.00	×
Nut Oil Migration Through Chocolate	$15.00	1	$15.00	×
Isomalt in Hard Candy Applications	$15.00	1	$15.00	×
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking	$15.00	1	$15.00	×
Candy Past is Our Future	$15.00	1	$15.00	×
Bulk Candy Specialty Retailing	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 1	$15.00	1	$15.00	×
New Product Review 2000	$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	×
Back to Basics: Introduction to Sugarfree Confections	$15.00	1	$15.00	×
FSMA Supplemental Proposals	$15.00	1	$15.00	×
Chocolate Moulding: Introduction to Moulding	$15.00	1	$15.00	×
Australian Confectionery Industry Profile	$15.00	1	$15.00	×
Cordial Fruits: A Reprint from Choice Confections	$15.00	1	$15.00	×
Motivating Consumers Where They Shop: Reprint from August 1965	$15.00	1	$15.00	×
Japanese Chocolate Market	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 1	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Confectionery Industry Public Relations Program: Reprint from March 1960	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Cocoa Market in China	$15.00	1	$15.00	×
Confectionery Exporting: Middle Eastern Countries	$15.00	1	$15.00	×
Motivating Consumers Where They Shop: Reprint from August 1965	$15.00	1	$15.00	×
Formulating Confectionery with Xylitol	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
Beyond the Basics: Rheology of Sweets	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Formulating Soft Confections	$15.00	1	$15.00	×
Foreign Material Detection and Prevention	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
Gluten-Free Certification in North America	$15.00	1	$15.00	×
PMCA Research Update	$15.00	1	$15.00	×
Key Trends: Challenges and Opportunities in the Confections Category	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Confectionery Fortification	$15.00	1	$15.00	×
Health-Promoting Factors in Our Diet	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Nutritional Aspects of Chocolate	$15.00	1	$15.00	×
New Product Introductions at Sweets & Snacks Expo 2014	$15.00	1	$15.00	×
Nouat: A Reprint from Choice Confections	$15.00	1	$15.00	×
Influencers: Innovative Marketing in the Modern Age	$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	×
Caramel 102	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$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	×
It Ain't Over Until ...A Review of Post Cooling Tunnel Changes	$15.00	1	$15.00	×
Foods, Supplements and OTC Drug Products	$15.00	1	$15.00	×
Australian Confectionery Market Review	$15.00	1	$15.00	×
Journey to the Center of the Shelf: Regulatory Impacts Along the Way	$15.00	1	$15.00	×
Opportunities for Upcycled Ingredients in the Confectionery Industry	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
German Confectionery Report	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Meeting Consumers' Demands for Food Transparency	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections	$15.00	1	$15.00	×
Kosher Laws	$15.00	1	$15.00	×
Chocolate Moulding: Designing and Developing Chocolate Moulds	$15.00	1	$15.00	×
Panning: The Science behind the Practice	$15.00	1	$15.00	×
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