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Product	Price	Quantity	Subtotal
Candy Chemistry: Grained Confections Part II: Reprint from December 1970	$15.00	1	$15.00	×
Beyond the Candy Thermometer	$15.00	1	$15.00	×
The Benefits of Sweetening with Allulose	$15.00	1	$15.00	×
Manufacturing and Distributing in Canada	$15.00	1	$15.00	×
Lactitol for Sugarfree Compressed Sweets	$15.00	1	$15.00	×
Erythritol	$15.00	1	$15.00	×
US Confectionery Sales: 52 weeks ending May 19, 2013	$15.00	1	$15.00	×
Licensing Brands	$15.00	1	$15.00	×
Prospects for the U.S. Sugar Market	$15.00	1	$15.00	×
Glycemic Response-What's New	$15.00	1	$15.00	×
Product Introductions from ISM and Around the World	$15.00	1	$15.00	×
Future Prospects of Cocoa Production in Malaysia	$15.00	1	$15.00	×
Ingredient Storage and Handling for Confectionery	$15.00	1	$15.00	×
CAOBISCO Proposal on Improvements to the Cocoa Contract	$15.00	1	$15.00	×
Greater than the Cacao	$15.00	1	$15.00	×
Spicing Up Confectionery	$15.00	1	$15.00	×
Analyses of Chewing Gum Masses-Moisture, Menthol Content and Plate Count	$15.00	1	$15.00	×
Allergen Management for the Confectioner	$15.00	1	$15.00	×
Making an Attorney a Part of Your Innovation Team	$15.00	1	$15.00	×
U.S. Confectionery Sales: 52 weeks ending April 19, 2020	$15.00	1	$15.00	×
U.S. Chocolate Council Research Briefs	$15.00	1	$15.00	×
Fabricación de Confites y Chocolate	$175.00	Fabricación de Confites y Chocolate quantity	$175.00	×
German Confectionery Industry in 1997	$15.00	1	$15.00	×
The International Cocoa Trade	$235.00	The International Cocoa Trade quantity	$235.00	×
Australasia Confectionery 2004 Recap	$15.00	1	$15.00	×
Caramel 102	$15.00	1	$15.00	×
Measuring What Matters in Cocoa	$15.00	1	$15.00	×
Starch Interactions with Sweeteners	$15.00	1	$15.00	×
Sustainability: Beyond Cocoa	$15.00	1	$15.00	×
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