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Product	Price	Quantity	Subtotal
A Factory Super Becomes Acquainted with the Family of Sugars: Reprint from 1928	$15.00	1	$15.00	×
1998 Netherlands Cocoa Report	$15.00	1	$15.00	×
New Products from Sweet Brazil	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Japanese Chocolate Market	$15.00	1	$15.00	×
Beyond the Basics: Industrial Chocolate Manufacturing	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
Cocoa Sourcing, World Economics and Supply	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Dairy Costs in Confections	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 1	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Hard Candy Manufacturing Methods and Formulas	$15.00	1	$15.00	×
Beyond the Basics: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Food Allergens	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
HCP In Action	$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	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Hand-rolled Creams: A Reprint from Choice Confections	$15.00	1	$15.00	×
Chocolate for Health	$15.00	1	$15.00	×
Confectionery Pastes from Almonds	$15.00	1	$15.00	×
Confections in Germany	$15.00	1	$15.00	×
A Life-Saving Confection: Ready-to-Use Therapeutic Food (RUTF)	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Moisture and Starch Moulding	$15.00	1	$15.00	×
Milkfat Fractions in Chocolate	$15.00	1	$15.00	×
Natural Food Colors for Confections	$15.00	1	$15.00	×
Emulsifiers in Confectionery: Not Just for Emulsification	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update Panel Discussion	$15.00	1	$15.00	×
Motivating Consumers Where They Shop: Reprint from August 1965	$15.00	1	$15.00	×
100 Years of See's Candies	$15.00	1	$15.00	×
Chocolate Covered Cast Creams: A Reprint from Choice Confections	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Cocoa Flavanols and Cardiovascular Health	$15.00	1	$15.00	×
Confectionery Oils and Fats - Profiling Fat Functionality	$15.00	1	$15.00	×
Chocolate and Cocoa Trends: Exploring the World of Chocolate and Coaoa to Spark Creative, imaginative Uses	$15.00	1	$15.00	×
Exploring Shopper Insights in a Covid-19 World	$15.00	1	$15.00	×
Japanese Chocolate Market	$15.00	1	$15.00	×
Chocolate Viscosity: Sciences, Best Practices and Methods	$15.00	1	$15.00	×
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing	$15.00	1	$15.00	×
A Step Further in Roasting Process Evolution	$15.00	1	$15.00	×
Bonbons and Wafers: A Reprint from Choice Confections	$15.00	1	$15.00	×
Exploring Shopper Insights in a Covid-19 World	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Exploring Shopper Insights in a Covid-19 World	$15.00	1	$15.00	×
European Confectionery Consumption and Production, Part 2	$15.00	1	$15.00	×
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing	$15.00	1	$15.00	×
Global Food Safety: A Journey	$15.00	1	$15.00	×
Making Nougat with Walter	$15.00	1	$15.00	×
CAOBISCO Proposal on Improvements to the Cocoa Contract	$15.00	1	$15.00	×
Ingredient Storage and Handling for Confectionery	$15.00	1	$15.00	×
German Confectionery Industry	$15.00	1	$15.00	×
Evolution to Revolution: A Journey to Global Innovation	$15.00	1	$15.00	×
Aeration of Boiled Sweets - Vertical Pullers versus Horizontal Pullers	$15.00	1	$15.00	×
Avoiding Unsuccessful Scale Ups	$15.00	1	$15.00	×
Fundamentals of Sugar Confectionery	$15.00	1	$15.00	×
A Deep Dive Into Gelatin	$15.00	1	$15.00	×
2021 Confectionery Industry Regulatory Update	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
Beyond the Basics: Key Levers to Formulating Chocolates	$15.00	1	$15.00	×
Chocolate Outsourcing	$15.00	1	$15.00	×
New Product Review 2021	$15.00	1	$15.00	×
A Standard Operating Procedure for the Creation of SOPs	$15.00	1	$15.00	×
Beyond the Basics: The 7-day Forecast: A Climate for Gummi Manufacturing	$15.00	1	$15.00	×
Cut Rock and Letter Rock	$15.00	1	$15.00	×
Beyond the Basics: Control your Temper(ature): Best Practices for Handling Chocolate	$15.00	1	$15.00	×
Chocolate and Cocoa Trends: Exploring the World of Chocolate and Coaoa to Spark Creative, imaginative Uses	$15.00	1	$15.00	×
Nuts as an Ingredient-How Safe is Safe?	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
New Products and Trends Worldwide	$15.00	1	$15.00	×
Australian Confectionery Industry Profile	$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	×
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Candy Past is Our Future	$15.00	1	$15.00	×
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