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Product	Price	Quantity	Subtotal
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Niederegger Celebrates 200 Years	$15.00	1	$15.00	×
Beyond the Basics: Rheology of Sweets	$15.00	1	$15.00	×
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Conveying of Ingredients in Chocolate Manufacturing	$15.00	1	$15.00	×
Inulin and Oligofructose in Functional Confections	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber	$15.00	1	$15.00	×
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Subtotal	$135.00
Total	$135.00