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Product	Price	Quantity	Subtotal
Globalization of the Chocolate Industry	$15.00	1	$15.00	×
Climate, Confections and Caring	$15.00	1	$15.00	×
Confectionery Issues in 2000 and Beyond	$15.00	1	$15.00	×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Biotechnology Issues	$15.00	1	$15.00	×
Assessment and Abatement of Volatile Organic Materials	$15.00	1	$15.00	×
Chocolate Temper Meter Basics	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
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Subtotal	$195.00
Total	$195.00