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Product	Price	Quantity	Subtotal
Measuring What Matters in Cocoa	$15.00	1	$15.00	×
Factors Regulating Caramel Stickiness and Texture	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
German Confectionery	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
German Confectionery Industry in 1997	$15.00	1	$15.00	×
Chocolate Moulding: Soup to Nuts	$15.00	1	$15.00	×
Basics of Chocolate in Panning, Enrobing and Moulding Applications	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
Gelatin Replacement in Gummies and Fruit Snacks	$15.00	1	$15.00	×
Fondant-based Centers	$15.00	1	$15.00	×
Managing Food Allergens	$15.00	1	$15.00	×
Chocolate Melting and Tempering	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Butter Crunch or Toffee: A Reprint from Choice Confections	$15.00	1	$15.00	×
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Subtotal	$225.00
Total	$225.00