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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	×
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Subtotal	$105.00
Total	$105.00