PLAN OF CHOCOLATE MELANGEUR.
Some makers use clear crystalline granulated sugar, others disintegrate loaf sugar to a beautiful snow-white flour. The nib, coarse or finely ground, is mixed with the sugar in a kind of edge-runner or grinding-mixer, called a mélangeur. As is seen in the photo, the mélangeur consists of two heavy mill-stones which are supported on a granite floor. This floor revolves and causes the stationary mill-stones to rotate on their axes, so that although they run rapidly, like a man on a "joy wheel," they make no headway. The material is prevented from accumulating at the sides by curved scrapers, which gracefully deflect the stream of material to the part of the revolving floor which runs under the mill-stones. Thus the sugar and nib are mixed and crushed. As the mixture usually becomes like dough in consistency, it can be neatly removed from the mélangeur with a shovel. The operator rests a shovel lightly on the revolving floor, and the material mounts into a heap upon it.
CHOCOLATE REFINING MACHINE.
Reproduced by permission of Messrs. J. Baker & Sons, Willesden.
(c) Grinding the Mixture.
GRINDING CACAO NIB AND SUGAR.
(Messrs. Cadbury Bros., Bournville).