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Product	Price	Quantity	Subtotal
Key Trends: Challenges and Opportunities in the Confections Category	$15.00	1	$15.00	×
Beyond the Basics: Rheology of Sweets	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Chemosensory Function and Covid-19	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Overcoming Moisture Challenges in Candies and Confections	$15.00	1	$15.00	×
Hard Candy Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Extrusion: Caramel, Fudge and Chewing Sweets: Reprint from November 1975	$15.00	1	$15.00	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Leveraging Emerging Technology in Confectionery and Snack Manufacturing	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
Alternative Syrups: Technical Considerations for Healthier Clean Label Confections	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
Exploring Shopper Insights in a Covid-19 World	$15.00	1	$15.00	×
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
Caramel 101: Reprint from 2009	$15.00	1	$15.00	×
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Subtotal	$255.00
Total	$255.00