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Product	Price	Quantity	Subtotal
Emulsifiers and their Effect on Confectionery Fat	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Lactitol for Sugarfree Compressed Sweets	$15.00	1	$15.00	×
Back to Basics: Sugarfree Gum	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
Caramel Basics	$15.00	1	$15.00	×
Hard Candy: from Hard Crack to the Glass Transition	$15.00	1	$15.00	×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber	$15.00	1	$15.00	×
DoE: A More Efficient Product Development Strategy	$15.00	1	$15.00	×
Natural Food Colors for Confections	$15.00	1	$15.00	×
Chocolate Moulding: Common Production Problems	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975	$15.00	1	$15.00	×
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Subtotal	$255.00
Total	$255.00