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Product	Price	Quantity	Subtotal
Basics of Chocolate in Panning, Enrobing and Moulding Applications	$15.00	1	$15.00	×
Best Practices for Allergen Changeovers and Sanitizing of Confectionery Equipment	$15.00	1	$15.00	×
Best Demonstrated Practices for Bulk Handling of Chocolate and Confectionery Coating	$15.00	1	$15.00	×
Benefits of Cocoa Polyphenols	$15.00	1	$15.00	×
Bar Extrusion	$15.00	1	$15.00	×
Basics of Chocolate Panning	$15.00	1	$15.00	×
Beyond the Basics: Applying the Principles of Chocolate Rheology	$15.00	1	$15.00	×
Basics of Chocolate in Panning, Enrobing and Moulding Applications	$15.00	1	$15.00	×
Beyond Pectin and Gelatin Gummies: Hydrocolloids for Confectionery Applications	$15.00	1	$15.00	×
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Subtotal	$135.00
Total	$135.00