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Product	Price	Quantity	Subtotal
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
India's Outlook for Cocoa	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Confectionery Fortification	$15.00	1	$15.00	×
Food Photography	$15.00	1	$15.00	×
Assessment and Abatement of Volatile Organic Materials	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
Clean Air Act Compliance Issues	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Innovations in Packaging	$15.00	1	$15.00	×
Candy Past is Our Future	$15.00	1	$15.00	×
Chocolate: Mould Design	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Japanese Kashi Industry	$15.00	1	$15.00	×
Marketing Trends for the 90's: Reprint from November 1992	$15.00	1	$15.00	×
Fruit in Confections: Where Do I Start	$15.00	1	$15.00	×
Aeration of Boiled Sweets: A Review of Available Methods	$15.00	1	$15.00	×
Continuous Conching	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Chocolate and Nutrition - Divine Food, Fattening Junk or Nutritious Supplementation?	$15.00	1	$15.00	×
Cocoa Flavor Development	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Caramel 101: Reprint from 2009	$15.00	1	$15.00	×
Control of Caramel Texture through Formulation: Reprint from January 2014	$15.00	1	$15.00	×
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate	$15.00	1	$15.00	×
Chocolate Outsourcing	$15.00	1	$15.00	×
Developing Technical Confectionery Leaders	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Control of Caramel Texture through Formulation: Reprint from January 2014	$15.00	1	$15.00	×
Marketing Trends for the 90's: Reprinted from November 1992	$15.00	1	$15.00	×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond	$15.00	1	$15.00	×
Innovations in Packaging	$15.00	1	$15.00	×
2022 Product Introductions at the Sweets and Snacks Expo and Beyond	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
International Markets for U.S. Confections	$15.00	1	$15.00	×
Chocolate Fat Bloom	$15.00	1	$15.00	×
Chocolate Temper Meter Basics	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
Chocolate Crumb - Dairy Ingredient for Milk Chocolate	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing	$15.00	1	$15.00	×
Food Safety Modernization Act	$15.00	1	$15.00	×
Bulk Nutritive Sweeteners for Global Market Formulations	$15.00	1	$15.00	×
Environmental Regulations	$15.00	1	$15.00	×
Fruit in Confections: Where Do I Start	$15.00	1	$15.00	×
A Pragmatic Approach to the Typology of American Sugar Confectionery Products	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
Journey to the Center of the Shelf: Regulatory Impacts Along the Way	$15.00	1	$15.00	×
Food Safety Culture Strengthens Your Brand	$15.00	1	$15.00	×
Future Trends in Environmental Monitoring	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Chocolate Viscosity: Sciences, Best Practices and Methods	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Beyond the Basics: Industrial Chocolate Manufacturing	$15.00	1	$15.00	×
CAOBISCO Proposal on Improvements to the Cocoa Contract	$15.00	1	$15.00	×
Labeling and Regulatory Update	$15.00	1	$15.00	×
Marshmallow Production: Technology and Techniques	$15.00	1	$15.00	×
Beyond the Basics: Considerations of Packaging, Labeling and Quality Assurance of Bean-to-bar Chocolate	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
Chocolate, the 5% Option... What if?	$15.00	1	$15.00	×
German Sweet Goods Market	$15.00	1	$15.00	×
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Total	$1,005.00

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