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Product	Price	Quantity	Subtotal
Quantifying Sucrose Crystal Content in Fondant	$15.00	1	$15.00	×
Ergonomics for the Retail Confectioner	$15.00	1	$15.00	×
Pure Fruit, Pectin and Agar Jellies manufacturing Methods and Formulas	$15.00	1	$15.00	×
Ergonomics for the Retail Confectioner	$15.00	1	$15.00	×
Ergonomics for the Retail Confectioner	$15.00	1	$15.00	×
European Confectionery Consumption & Production	$15.00	1	$15.00	×
Raw Chocolate: Risks and Recommendations	$15.00	1	$15.00	×
Rapid Microbiolical Testing Methods:	$15.00	1	$15.00	×
Encapsulation Technology	$15.00	1	$15.00	×
Establishing Premium Chocolate in U.S. Mass Market	$15.00	1	$15.00	×
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Subtotal	$150.00
Total	$150.00