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Product	Price	Quantity	Subtotal
Chocolate Tempering: A Confectioner's Perspective	$15.00	1	$15.00	×
Rework: Sugar and Starch Based Products	$15.00	1	$15.00	×
Practical HACCP in the Confectionery Industry	$15.00	1	$15.00	×
Starch Drying and Dry Rooms	$15.00	1	$15.00	×
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Subtotal	$60.00
Total	$60.00