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Product	Price	Quantity	Subtotal
Guittard Chocolate at 150	$15.00	1	$15.00	×
Physiology of Sweetness and Bitterness Perception	$15.00	1	$15.00	×
New Developments in Gelling Agents	$15.00	1	$15.00	×
Lemons, Tangerines, Blueberries, Oh My! The Power of Flavors in Confections Projects	$15.00	1	$15.00	×
Final FSMA Rules: Updates for Confectioners	$15.00	1	$15.00	×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber	$15.00	1	$15.00	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Inclusions-The Inside Story	$15.00	1	$15.00	×
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
Global Trends in Brand Management and Niche Marketing	$15.00	1	$15.00	×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
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Subtotal	$195.00
Total	$195.00