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Product	Price	Quantity	Subtotal
Formulation Challenges and Solutions in Reduced Sugar Gelled Confections	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Considerations for Use of Confections in Ice Creams and Frozen Desserts	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Japanese Kashi Industry	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Fruits Sugar Savers in Candy Manufacture: Reprint from 1942	$15.00	1	$15.00	×
Natural Pasteurization of Tree Nuts and Peanuts	$15.00	1	$15.00	×
Ingredient Storage and Handling for Confectionery	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
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Subtotal	$150.00
Total	$150.00