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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: Fondants and Grained Confections: Fondant-based and Grained Confections	$15.00	1	$15.00	×
Fats for Candy, Meeting the Coconut Oil Shortage: Reprint from 1942	$15.00	1	$15.00	×
Beyond the Basics: Key Levers to Formulating Chocolates	$15.00	1	$15.00	×
Hard Candy: From Hard Crack to the Glass Transition: Reprint from September 2012	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
HCP In Action	$15.00	1	$15.00	×
Considerations for Use of Confections in Ice Creams and Frozen Desserts	$15.00	1	$15.00	×
Climate, Confections and Caring	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Influencers: Innovative Marketing in the Modern Age	$15.00	1	$15.00	×
Sustainability: Beyond Cocoa	$15.00	1	$15.00	×
Natural Sugar Reduction in Confectionery with Chicory Root Fiber	$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	×
Ingredient Storage and Handling for Confectionery	$15.00	1	$15.00	×
Quality Loss of Chocolate due to Liquid Alcoholic Centers	$15.00	1	$15.00	×
Marketing Trends for the 90's: Reprint from November 1992	$15.00	1	$15.00	×
Divinity or Sea Foam Manufacturing Methods and Formulas	$15.00	1	$15.00	×
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Subtotal	$270.00
Total	$270.00