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Product	Price	Quantity	Subtotal
Moulds and Moulding: Examples and Techniques	$15.00	1	$15.00	×
Managing Multiple Locations	$15.00	1	$15.00	×
How Sweet is the Future in S. America? Consumption Trends	$15.00	1	$15.00	×
Milk Protein Functionality in Caramel Texture	$15.00	1	$15.00	×
Volatilr Organic Compounds (VOCs)	$15.00	1	$15.00	×
Chocolate Tempering: A Confectioner's Perspective	$15.00	1	$15.00	×
Rapid Determination of Fat Percent	$15.00	1	$15.00	×
Milkfat Fractions in Chocolate	$15.00	1	$15.00	×
Mould Making - Designed as Art, Designed to Work	$15.00	1	$15.00	×
Moulds and Moulding: Examples and Techniques	$15.00	1	$15.00	×
Pectin and Other Hydrocolloids in Gelled Confections	$15.00	1	$15.00	×
Practical HACCP - Past, Present and Future	$15.00	1	$15.00	×
How Sweet is the Future? The European Market	$15.00	1	$15.00	×
Nutraceuticals: A Manufacturing Perspective	$15.00	1	$15.00	×
How Sweet is the Future?, Personal View	$15.00	1	$15.00	×
Kosher Laws	$15.00	1	$15.00	×
Isomalt in Hard Candy Applications	$15.00	1	$15.00	×
Impact of an Inadequate Food Safety Program	$15.00	1	$15.00	×
Helping employees feel connected	$15.00	1	$15.00	×
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Subtotal	$285.00
Total	$285.00