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Product	Price	Quantity	Subtotal
Challenges in Panning	$15.00	1	$15.00	×
Alternative Precrystallization of Cocoa Butter	$15.00	1	$15.00	×
Consumer Trends	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
Confectionery Industry Public Relations Program: Reprint from March 1960	$15.00	1	$15.00	×
Confectionery Oils and Fats - Profiling Fat Functionality	$15.00	1	$15.00	×
Dairy Costs in Confections	$15.00	1	$15.00	×
Caramel Processing-Batch to Continuous	$15.00	1	$15.00	×
Confectionery and Nutrition	$15.00	1	$15.00	×
Caramel 101: Reprint from 2009	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Allergens	$15.00	1	$15.00	×
Cocoa in Transition	$15.00	1	$15.00	×
Beyond the Basics: Key Levers to Formulating Chocolates	$15.00	1	$15.00	×
CBEs-A Technological Challenge	$15.00	1	$15.00	×
Conveying of Ingredients in Chocolate Manufacturing	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Building a Basic Chocolate Formulation	$15.00	1	$15.00	×
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Subtotal	$285.00
Total	$285.00