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Product	Price	Quantity	Subtotal
Ingredient Storage and Handling for Confectionery	$15.00	1	$15.00	×
Opportunities for Upcycled Ingredients in the Confectionery Industry	$15.00	1	$15.00	×
Back to Basics-Chocolate Panning	$15.00	1	$15.00	×
Exploring Shopper Insights in a Covid-19 World	$15.00	1	$15.00	×
Natural, Organic, Wholesome and Dark	$15.00	1	$15.00	×
Global Regulations of Food Colors	$15.00	1	$15.00	×
DoE: A More Efficient Product Development Strategy	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking	$15.00	1	$15.00	×
Beyond the Basics: Fahrenheit 300: Amorphous and Crystalline Forms in Confections and Specifically High-boiled Sugars	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
Nutritional Labeling for the Retailing Manufacturer	$15.00	1	$15.00	×
Chocolate Viscosity: Sciences, Best Practices and Methods	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
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Subtotal	$240.00
Total	$240.00