B. Ingredients allowed
I. Sweet Stuffs.
a) Sugar.
Both cane and beetroot sugar are employed in the manufacture of chocolate. As this naturally possesses a brownish colour, brownish white as well as white sugar is used for mixing with the cacao mass. The kinds of sugar used are:
1. Sugar dust, a white crystallisable and very fine powder.
2. Crystal or granulated sugar, consisting of loose, plain crystals, and suitable for almost all purposes in the manufacture.
3. Sugar flour I, II, and III which is a difficultly crystallisable sugar containing an amount of molasses increasing with the number, and it is of a more or less brown colour.
Fig. 94.
The chocolate manufacturer nevertheless requires the sugar to answer to certain characters. It must dissolve in half its weight of warm water forming a sweet syrup. The syrup must have no action on either red or brown litmus paper i. e. have neither acid nor alkaline reaction, and on no account coagulate boiling milk.
The sugar is usually added to the cacao mass in the form of a very fine powder and sometimes in a coarser condition, though that is not to be recommended. By using finely powdered sugar, the rolling of the cacao mass is considerably facilitated and the manufacture is accelerated. The sugar must be perfectly dry, as damp sugar yields a dull chocolate which readily crumbles.
