| First Part: The Cacao Tree | Page |
| A. Tree and Beans | [1] |
| a) | Description of the Cacao Tree and its Fruit | [1] |
| b) | Geographical Distribution and History of the Cacao Tree | [4] |
| c) | Cultivation of the Cacao Tree; Diseases and Parasites | [7] |
| d) | Gathering and Fermentation | [9] |
| e) | Description of the Beans | [12] |
| f) | The Commercial Sorts of the Cacao Bean | [16] |
| 1. | American Cacao Varieties | [19] |
| 2. | African Cacao Varieties | [28] |
| 3. | Asiatic Cacao Sorts | [32] |
| 4. | Australian Cacao Sorts | [33] |
| g) | The Trade in Cacao and the Consumption of Cacao Products;Statistics | [33] |
| B. Chemical Constitution of the Bean | [43] |
| a) | The Cacao Bean Proper | [43] |
| 1. | Water or Moisture | [49] |
| 2. | Fat | [49] |
| 3. | Cacao red or Pigment | [59] |
| 4. | Theobromine | [62] |
| 5. | Albumin | [67] |
| 6. | Starch | [70] |
| 7. | Cellulose or crude fibre | [72] |
| 8. | Sugar and plant acids | [73] |
| 9. | The mineral or ash constituents | [73] |
| b) | The Cacao Shells | [76] |
| |
| Second Part: The Manufacture of Cacao Preparations |
| A. Manufacture of Chocolate | [85] |
| I. | The Preparation of the Cacao Beans | [87] |
| 1. | Storing, cleansing and sorting | [87] |
| 2. | Roasting the Beans | [89] |
| 3. | Crushing, hulling and cleansing | [100] |
| 4. | Mixing different kinds | [108] |
| II. | Production of the Cacao Mass and Mixing with Sugar | [109] |
| 5. | Fine grinding and trituration | [109] |
| 6. | Mixture with sugar and spices | [117] |
| 7. | Treatment of the Mixture | [119] |
| a) | Trituration | [119] |
| b) | Levigation | [123] |
| c) | Proportions for mixing cacao mass, sugar and spices | [136] |
| III. | Further Treatment of the Raw Chocolate | [138] |
| 8. | Manufacture of “Chocolats Fondants” | [138] |
| 9. | Heating Chambers and Closets | [141] |
| 10. | Removal of Air and Division | [143] |
| IV. | Moulding of the Chocolate | [149] |
| 11. | Transference to the Moulds | [149] |
| 12. | The Shaking Table | [156] |
| 13. | Cooling the Chocolate | [162] |
| a) | Cooling in Chambers. |
| b) | Cooling in Closets. |
| V. | Special Preparations | [176] |
| a) | Chocolate Lozenges and Pastilles | [176] |
| b) | “Pralinés” or coated goods | [182] |
| B. The Manufacture of Cocoa Powder and “Soluble” Cocoa | [195] |
| a) | The various methods of disintegrating or opening up thetissues of cacao | [195] |
| b) | Methods of disintegration | [197] |
| 1. | Preliminary Treatment of the Beans | [197] |
| 2. | Expression of the Fat | [199] |
| 3. | Pulverising and Sifting the defatted Cacao | [209] |
| c) | Disintegration after Roasting | [216] |
| 1. | Disintegration prior to Pressing | [217] |
| 2. | Disintegration after Pressing | [224] |
| 3. | Opinions to these methods | [225] |
| C. Packing and Storing of the Finished Cacao Preparations | [228] |
| a) | General hints | [228] |
| b) | Suitable storage | [228] |
| c) | Machines for packing en masse | [229] |
| |
| Third Part: Ingredients used in the Manufacture of Chocolate |
| A. Legal enactments. Condemned ingredients | [230] |
| B. Ingredients allowed | [231] |
| I. | Sweet Stuffs | [231] |
| a) | Sugar | [231] |
| b) | Saccharin and other sweetening agents | [234] |
| II. | Kinds of Starch, Flour | [236] |
| 1. | Potato starch or flour | [236] |
| 2. | Wheat starch | [236] |
| 3. | Dextrin | [237] |
| 4. | Rice starch | [237] |
| 5. | Arrowroot | [237] |
| 6. | Chestnut meal | [238] |
| 7. | Bean meal | [238] |
| 8. | Salep | [238] |
| III. | Spices | [238] |
| a) | General Introduction | [238] |
| b) | Vanilla | [241] |
| c) | Vanillin | [243] |
| d) | Cinnamon | [246] |
| e) | Cloves | [247] |
| f) | Nutmeg and Mace | [247] |
| g) | Cardamoms | [248] |
| IV. | Other Ingredients | [248] |
| a) | Ether oils | [248] |
| b) | Peru balsam and Gum benzoin | [249] |
| V. | Colouring Materials | [250] |
| |
| Fourth Part: Examination and Analysis of Cacao Preparations |
| A. Chemical and microscopial examination of cacao and cacao preparations | [253] |
| a) | Testing | [253] |
| b) | Chemical analyses | [254] |
| 1. | Estimation of moisture | [254] |
| 2. | Estimation of ash | [255] |
| 3. | Estimation of silicic acid in the ash | [256] |
| 4. | Estimation of alkalis remaining in cocoa powders | [256] |
| 5. | Determination of the fatty contents | [258] |
| 6. | Determination of Theobromine and Caffeine | [263] |
| 7. | Determination of Starch | [264] |
| 8. | Determination of crude Fibre | [266] |
| 9. | Determination of Cacao husk | [267] |
| 10. | Determination of Sugar | [269] |
| 11. | Determination of Albuminates | [271] |
| 12. | Investigation of Milk and Cream Chocolate | [272] |
| c) | Microscopical-botanical investigation | [275] |
| B. Definitions of Cacao Preparations | [279] |
| a) | Regulations of the Association of German Chocolate Manufacturersrelating to the Trade in Cacao Preparations | [279] |
| b) | Final Wording of the Principles of the Free Union of GermanFood Chemists for the estimation of the Value of Cacao Preparations | [282] |
| c) | Vienna Regulations | [284] |
| d) | International Definitions | [285] |
| C. Adulteration of Cacao Wares and their Recognition | [288] |
| a) | Introductory | [288] |
| b) | The Principles | [288] |
| c) | Laws and Enactments as to Trade in Cacao Preparations | [291] |
| 1. | Belgium | [291] |
| 2. | Roumania | [293] |
| 3. | Switzerland | [294] |
| 4. | Austria | [298] |
| 5. | Germany | [301] |
| |
| Fifth Part: Appendix |
| A. Installation of a Chocolate and Cacao Powder Factory (with2 plates) | [304] |
| 1. | Chocolate Factory (Table I) | [305] |
| 2. | Cacao Powder Factory (Table II) | [306] |
| 3. | Appendix containing an account of the methods of preparationand the composition of some Commercial dietetic and othercacao preparations | [306] |
|
| INDEX |
| A. Index to literature | [319] |
| B. Tables | [320] |
| C. Figures | [321] |
| D. Authors | [323] |
| E. Alphabetical index to contents | [326] |