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Product	Price	Quantity	Subtotal
Chemosensory Function and Covid-19	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021	$15.00	1	$15.00	×
Australian Confectionery Market Review	$15.00	1	$15.00	×
Challenges Facing the Cocoa Processing Industry	$15.00	1	$15.00	×
Building a Basic Chocolate Formulation	$15.00	1	$15.00	×
After Demoulding, the Next Step	$15.00	1	$15.00	×
2007 U.S. Regulatory Update	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
Cocoa Bean Types and Characteristics	$15.00	1	$15.00	×
Confectionery in Asia	$15.00	1	$15.00	×
Fat Bloom on Lauric Coatings: Composition	$15.00	1	$15.00	×
Bar Extrusion	$15.00	1	$15.00	×
1928-In Scientific Progress: Reprint from 1928	$15.00	1	$15.00	×
Caramel Quality Assurance and Troubleshooting	$15.00	1	$15.00	×
Butterscotch: A Reprint from Choice Confections	$15.00	1	$15.00	×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond	$15.00	1	$15.00	×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond	$15.00	1	$15.00	×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond	$15.00	1	$15.00	×
A History of the Manufacturing Confectioner: 100 Years of Service 1921–2021	$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	×
1928-In Scientific Progress: Reprint from 1928	$15.00	1	$15.00	×
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalling Forms in Confections and Specifically High-boiled Sugars	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
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Subtotal	$360.00
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