SECTION THROUGH WINNOWING MACHINE.
This is the process in essence—to follow the various partially separated mixtures of shell and nib through the several further separating machines would be tedious; it is sufficient for the reader to know that after the most elaborate precautions have been taken the nib still contains about one per cent. of shell, and that the nib obtained is only 78.5 per cent. of the weight of raw beans originally taken. Most of the larger makers of cocoa produce nib containing less than two per cent. of shell, a standard which can only be maintained by continuous vigilance.
CACAO GRINDING.
A battery of horizontal grinding mills, by which the cacao nibs are ground to paste (Messrs. Cadbury Bros., Bournville.)
The shell, the only waste material of any importance produced in a chocolate factory, goes straight into sacks ready for sale. The pure cacao nibs (once an important article of commerce) proceed to the blenders and thence to the grinding mill.
(g) Blending.
We have seen that the beans are roasted separately according to their kind and country so as to develop in each its characteristic flavour. The pure nib is now blended in proportions which are carefully chosen to attain the result desired.