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The Manufacture of Chocolate and other Cacao Preparations

Chapter 64: Transcriber's Notes
By Paul Zipperer
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About This Book

An authoritative technical handbook surveys the cacao tree, its fruit and commercial bean varieties, tracing cultivation, harvest, fermentation and postharvest handling. It analyzes the beans' chemical composition and shell constituents, explaining how moisture, fat, pigment, theobromine and other components affect processing and product quality. Detailed, step-by-step treatment of industrial manufacture covers storage, cleaning, roasting, hulling, mixing, refining, conching and the production of cocoa mass, butter, powders, soluble preparations and chocolate confections, illustrated with machinery descriptions and practical procedures. The book also treats analytical methods, legal and economic considerations, trade statistics and quality control, offering tables, plates and appendices for manufacturers, engineers and food analysts.

Transcriber's Notes

Obvious typographical errors have been silently corrected. Variations in hyphenation have been standardised but all other spelling and punctuation remains unchanged.

Page 61. “cacao-red, which latter is represented by the formula C17H12(OH)10.” The first digit in the {10} is illegible in the original, 1 is a best guess.

Page 134 “For this reason the 6, 9 or even 12 roller mills have been more discarded since the last grinding process has been perform granite rollers (cold process).” corrected to performed by.

Page 159. “By a special arrangement, the number of revolutions in relation to the number of the elevations of the slab is reduced by one fourth, viz., from 760 to 190.” by corrected to “to”.

Part III section headings added.

Page 259. “For example, if 50 ccm of the ether solution of fat give a residue of 8·8 gramme, then 100 ccm represents 1·6 gramme. But this ·6 gramme...” corrected to 0.8 gramme and 1.6 gramme respectively.

Page 309. “with 3·8 litres of withe sugar syrup (american recipe).” withe removed.

In order to fit within width constraints and for the sake of clarity many of the larger tables have been split and layout altered.

The following spellings have been standardised:

Arctic and Artic, Arctic used.
by-product and bye-product. by-product used.
percent, percent., per cent, per cent., and per-cent. percent used.