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Product	Price	Quantity	Subtotal
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
1928-In Scientific Progress: Reprint from 1928	$15.00	1	$15.00	×
Chocolate Tempering	$15.00	1	$15.00	×
Control of Caramel Texture through Formulation: Reprint from January 2014	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Beyond the Basics: Cocoa Bean Traceability, Selection and Quality	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Chemosensory Function and Covid-19	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
Behind the Scenes in the Lab	$15.00	1	$15.00	×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
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Subtotal	$225.00
Total	$225.00