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Product	Price	Quantity	Subtotal
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Continuous Fondant Manufacturing and Crystallization Changes: Reprint from October 1980	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
Conquering Shelf-life Issues of Chocolate	$15.00	1	$15.00	×
Considerations for Use of Confections in Ice Creams and Frozen Desserts	$15.00	1	$15.00	×
Consumer Consumption Patterns of Chocolate and Confectionery	$15.00	1	$15.00	×
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Total	$90.00