The Manufacture of Chocolate and other Cacao Preparations

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Paul Zipperer. The Manufacture of Chocolate and other Cacao Preparations

The Manufacture of Chocolate and other Cacao Preparations

Table of Contents

Part I. The Cacao Tree

A. Tree and Beans

a) Description of the Cacao Tree and its Fruit

b) Geographical Distribution and History of the Cacao Tree

c) Cultivation of the Cacao Tree; Diseases and Parasites

d) Gathering and Fermentation

e) Description of the Beans

f) The Commercial Sorts of the Cacao Bean

f) I. American Cacao Varieties

II. African Cacao Varieties

III. Asiatic Cacao Sorts

IV. Australian Cacao Sorts

g) The Trade in Cacao and the Consumption of Cacao Products; Statistics

B. Chemical Constitution of the Bean

a) The Cacao Bean Proper

1. Water or Moisture

2. Fat

3. Cacao-red or Pigment

4. Theobromine

5. Albumin

6. Starch

7. Cellulose or crude fibre

8. Sugar and plant acids

9. The mineral or ash constituents

Part II. The Manufacture of Cacao Preparations

A. Manufacture of Chocolate

The Preparation of the Cacao Beans

1. Preparation of the Beans. 1. Storing, cleansing and sorting

2. Roasting the Beans

3. Crushing, hulling and cleansing

4. Mixing different kinds

II. Production of the Cacao Mass. 5. Fine grinding and trituration

6. Mixture with sugar and spices

7. Treatment of the Mixture. a) Trituration

b) Levigation

c) Proportions for mixing cacao mass, sugar and spices

III. Further Treatment of the Raw Chocolate. 8. Manufacture of “Chocolats Fondants

9. Heating chambers and closets

10. Removal of Air and Division

IV. Moulding of the Chocolate. 11. Transference to the Moulds

12. The Shaking Table

13. Cooling the chocolate

V. Special Preparations. a) Chocolate Lozenges and Pastilles

b) Coated chocolates, pralinés etc

B. The Manufacture of Cocoa Powder and “Soluble” Cocoa

a. The various methods of disintegrating or opening up the tissues of cacao

b. Methods of Disintegration. 1. Preliminary Treatment of the Beans

2. Expression of the Fat

3. Pulverising and Sifting the Defatted Cacao

c. Disintegration after Roasting

1. Disintegration prior to Pressing

2. Disintegration after Pressing

C. Packing and Storing of the finished Cacao Preparations

Part III. Ingredients used in the manufacture of chocolate

A. Legal enactments. Condemned ingredients

B. Ingredients allowed

I. Sweet Stuffs. a) Sugar

b) Saccharin and other sweetening agents

II. Kinds of Starch, Flour

1. Potato starch or flour

2. Wheat starch

3. Dextrin

4. Rice starch

5. Arrowroot

6. Chestnut meal

7. Bean meal

8. Salep

III. Spices. a) General Introduction

Vanilla

d) Cinnamon

e) Cloves

f) Nutmeg and Mace

g) Cardamoms

IV. Other Ingredients. a) Ether oils

II. Peru balsam and Gum benzoin

V. Colouring materials

Part IV. Examination and Analysis of Cacao Preparations

A. Chemical and microscopical examination of cacao and cacao preparations

a) Testing

b) Chemical Analyses

Estimation of moisture

Estimation of ash

Estimation of silicic acid in the ash

Estimation of alkalis remaining

Determination of the Fatty Contents

Determination of Theobromine and Caffeine

Determination of Starch

Determination of crude Fibre

The determination of cacao husk

>Determination of sugar

Determination of Albuminates

Investigation of Milk and Cream Chocolate

B. Definitions of Cacao Preparations

a) Regulations of the Association of German Chocolate Manufacturers relating to the Trade in Cacao Preparations (cocoa, chocolate and chocolate goods) (Revision of September 16th 1907.) I

II

III. Declaration of Added Ingredients

b) Final Wording of the Principles of the Free Union of German Food Chemists for the estimation of the Value of Cocoa and Cacao Preparations. I

II

III

IV

V

VI

c. Vienna Regulations

d) International Definitions

1. Cacao Mass

2. Cocoa Powder

III. Cacao Butter

IV. Chocolate and Chocolate Powder

V. Milk Chocolate

VI. Covering Matter

VII. Flavouring matter (Spices)

C. Adulterations of Cacao wares and their Recognition. a) Introductory

b) The Principles

c) Laws and Enactments as to Trade in Cacao Preparations

1 Belgium

2. Roumania

3. Switzerland

4. Austria

5. Germany

Book 5. Appendix

A. Installation of a chocolate and cacao powder factory

1. Chocolate factory (Table I)

2. Cacao powder factory (Table II)

Appendix

A. Index to literature

B. Tables

C. Illustrations

D. Authors. Alphabetical index

E. Index

FOOTNOTES:

Отрывок из книги

Paul Zipperer

Published by Good Press, 2019

.....

By these means it may easily be seen that the pigment or cacao red in different sorts of cacao varies more or less in colour.

To complete the account of the microscopic characters of the cacao cotyledon, mention must be made of the small vascular bundles, generally spiral, that are distributed throughout the tissues of the cotyledons and are readily made visible by adding a drop of oil or a drop of chloral hydrate solution.

.....