The Manufacture of Chocolate and other Cacao Preparations

by Paul Zipperer

	Page
Fig. 1.	Branch of cacao tree with blossom and leaves	[2]
Fig. 2.	Fruit and single seeds in long and cross section	[3]
Fig. 3.	Cross section of the cacao shell (enlarged)	[14]
Fig. 4.	Cross section of edge of seed leaf (enlarged)	[15]
Fig. 5.	Graph showing consumption of raw cacao	[40]/41
Fig. 6.	Graph per head of population in Germany	[42]
Fig. 7.	Grains and starch in cacao bean (section of ariba, enlarged 750 times)	[70]
Fig. 8.	Plan of cacao shell (enlarged)	[80]
Fig. 9.	Spongy paranchyma (enlarged)	[80]
Fig. 10.	Dry cells or skereides (enlarged)	[80]
Fig. 11.	Silver membrane with Mitscherlich particles (enlarged)	[81]
Fig. 12.	Preliminary cleansing machine (J. M. Lehmann)	[90]
Fig. 13.	Preliminary cleansing machine (J. M. Lehmann)	[91]
Fig. 13a.	Brushing machine for cacao beans (Bauermeister)	[92]
Fig. 14.	Cylindrical roasting machine (Lehmann)	[93]
Fig. 14.	and b. Same in section	[94]/95
Fig. 15.	a and b. Spherical safety roasters (Bauermeister)	[96]/97
Fig. 16.	Roaster with gas heating (Lehmann)	[98]
Fig. 17.	Cooling carriage with exhauster (Lehmann)	[99]
Fig. 18.	Crusher and cleanser (Lehmann)	[101]
Fig. 19.	Dust cleanser (Lehmann)	[103]
Fig. 20.	Electro-magnetic selecting machine (Lehmann)	[104]
Fig. 21.	Seed picking machine (Lehmann)	[105]
Fig. 22.	Seed picking (sectional drawing)	[106]
Fig. 23.	Simple cacao mill (Lehmann)	[110]
Fig. 24a.	Triple cacao mill (Lehmann)	[111]
Fig. 24b.	Triple cacao mill (Bauermeister)	[112]
Fig. 24c.	Triple cacao mill (Franke)	[113]
Fig. 25.	Fourfold cacao mill (Lehmann)	[115]
Fig. 26.	Cacao mill and roller apparatus combined (Bauermeister)	[116]
Fig. 27.	Warming through (Lehmann)	[117]
Fig. 28.	Preliminary mixing machine (Lehmann)	[118]
Fig. 29.	First melangeur (Hermann)	[119]
Fig. 30.	Design of modern melangeur (Franke)	[121]
Fig. 31.	Modern melangeur with outlet at side (Lehmann)	[122]
Fig. 32.	Larger melangeur with cover and outlet (Lehmann)	[124]
Fig. 33a.	Design of first roller machine, front elevation (Savy)	[125]
Fig 33b.	do. Plan	[125]
Fig. 34.	Later machine (Savy)	[126]
Fig. 35.	Modern six roller machine by Lehmann	[127]
Fig. 36.	Nine roller apparatus (Bauermeister)	[128]
Fig. 37.	Same in design	[129]
Fig. 38.	Three roller machine with cast iron rollers (Lehmann)	[130]
Fig. 39.	2 three roller machines, attached to a “Battery”	[130]
Fig. 40.	Three roller machine with cast iron rollers (Franke)	[131]
Fig. 41.	and b. Four and five roller machines with cast iron rollers (Lehmann)	[132]/3
Fig. 41c.	Five roller machine with cast iron rollers (Bauermeister)	[134]
Fig. 42.	Three roller machine with electric motor (Lehmann)	[135]
Fig. 43.	Front elevation of triturating machine (Conche) by Franke	[138]
Fig. 43a.	Conche (Lehmann)	[139]
Fig. 44.	Conche room (Lehmann)	[140]
Fig. 45.	Warming closet with steam heating (Lehmann)	[142]
Fig. 46.	Small melangeur with one runner (Lehmann)	[143]
Fig. 47.	Do. modern construction (Lehmann)	[144]
Fig. 48.	Modern tempering machine (Lehmann)	[145]
Fig. 49.	Design of air exhausting machine (Lehmann)	[147]
Fig. 50.	Air exhausting machine (Lehmann)	[147]
Fig. 51.	and b. Chocolate dividing machines (Lehmann and Bauermeister)	[148]/9
Fig. 52.	Moulding and layering machine (Lehmann)	[150]
Fig. 53.	Reiche’s mould cleansing and polishing machine	[155]
Fig. 54.	Design of shaking table	[156]
Fig. 55.	do, (Lehmann)	[157]
Fig. 56.	do, (Lehmann)	[157]
Fig. 57.	do, modern construction (Lehmann)	[158]
Fig. 57a.	do, Front elevation	[159]
Fig. 58,	58 a. and b. Shaking table batteries (Lehmann)	[160]/1
Fig. 59.	a. and b. Cooling plant (Wegelin & Hübner)	[165]5/6
Fig. 60.	do, perspective	[167]
Fig. 61.	Modern air cooling apparatus (Escher, Wyss & Co.)	[169]
Fig. 62.	Cooling plant of Cole’s Arctic Patent Dry Cold Air Machine	[170]
Fig. 63.	a. and b. Cooling chambers by Lehmann	[173]/4
Fig. 63c.	Automatic moulding and cooling plant by Lehmann	[175]
Fig. 64/65.	Pastille machines (Reiche)	[177]
Fig. 66a-i.	Moulds to these machines	[178]
Fig. 67.	Pastille machines for thin chocolate material (Reiche)	[179]
Fig. 68.	Pastille and praliné metal hurdle (Reiche)	[180]
Fig. 69.	Mould metal Durabula Reiche	[181]
Fig. 70.	Fondant machine (Lehmann)	[183]
Fig. 71.	do, modern construction (Lehmann)	[184]
Fig. 72.	Fondant casting machine (Lehmann)	[185]
Fig. 73.	Fondant powdering off machine, for hurdles (Lehmann)	[186]
Fig. 74.	do, non-stop (Lehmann)	[187]
Fig. 75.	Coating machine (Lehmann)	[188]
Fig. 76.	Stirring apparatus for coating material (Lehmann)	[188]
Fig. 77/78.	Coating or dipping machines (Reiche)	[189]
Fig. 79/80.	Grating to these	[190]/1
Fig. 81.	Modern dipping machine constructed by Lehmann	[193]
Fig. 82.	Cacao press, 400 atmospheres (Lehmann)	[201]
Fig. 83a.	Cacao butter filter, design (Hänig & Co.)	[202]
Fig. 84.	Cacao press on larger scale (Lehmann)	[205]
Fig. 84a.	Pump for cacao press (Lehmann)	[206]
Fig. 84b.	Cacao cake crusher (Seek)	[207]
Fig. 85a.	do, (Bauermeister)	[208]
Fig. 85b.	do, (Lehmann)	[209]
Fig. 86.	Pulveriser (Lehmann)	[210]
Fig. 87.	Pulverising and sifting machine (Lehmann)	[211]
Fig. 88.	Centrifugal sifting machine, modern construction (Lehmann)	[213]
Fig. 89.	Automatic pulverising plant (Lehmann)	[215]
Fig. 90a.	Mixing machine (Lehmann)	[217]
Fig. 90b.	Universal kneading and mixing machine (Werner & Pfleiderer)	[218]
Fig. 91a.	Vacuum kneader, closed (Werner & Pfleiderer)	[219]
Fig. 91b.	Vacuum kneader, open and upturned (Werner & Pfleiderer)	[221]
Fig. 92.	Filling and packing machine	[229]
Fig. 93.	do, “Triumph” (Fritz Kilian)	[229]
Fig. 94.	Edge-runner mill	[231]
Fig. 95.	Drum sifting machine (Lehmann)	[232]
Fig. 96.	Combined sugar-grinding and sifting apparatus (Lehmann)	[233]
Fig. 97.	Spice and stamping apparatus (Lehmann)	[239]
Fig. 98.	Pulverising mill (Savy)	[240]
Fig. 99.	Sifting machine (Savy)	[241]
Fig. 100.	Parenchyma of the cotyledon, enlarged	[275]
Fig. 101.	Cocoa powder, enlarged	[276]
Fig. 102.	do, enlarged	[277]
Plate I.	The Cacao Tree
Plate II:	Chocolate factory (design)	[305]
Plate III:	Cocoa powder factory (design)	[306]

---

D. Authors. Alphabetical index.

• Abels, Franz, [313]
• Albanese, [64]
• Aldendorf & Laube, [44], [76], [77]
• Allihn, F., [265]
• Altschul, J., [244]
• Abt, J., [311]
• Arning, [243]
• Aufrecht, [310], [311]
• Baier, [272], [273]
• Bastin, E. S., [70]
• Baudrimont & Chevalier, [50]
• Baudonin, [59]
• Bauermeister, H., [148], [214]
• Bayer & Co., [317]
• Beam & Leffmann, [276]
• Beckurts, H., [74], [228], [236], [261]
• Beddies, Alfr., [316]
• Benedict, [55], [57], [59], [261]
• Bensemann, R., [74], [77]
• Berg & Schmidt, [2], [3]
• Berger, Th., [153]
• Berlit, J., [316]
• Beythien, [277]
• Bilterist, [272]
• Björklund, [53], [261], [262]
• Boehme, Dr. Rich., [258], [285]
• Börnstein, [236]
• Bondzynski & Gottlieb, [64]
• Bonnema, [245]
• Bonteköe, [6]
• Bordas & Touplain, [271]
• Bourot & Jean, [59]
• Boussignault, [83]
• Bozelli, [85]
• Branlatio, [6]
• Brissemoret, [65]
• Buchat, [6]
• Buisson, [85]
• Burstyn, [53], [54], [55]
• Busse, W., [241], [243]
• Carletti, Antonio, [6]
• Chalot, C., [7]
• Charles V., [5]
• Chevalier & Baudrimont, [50]
• Cibil, [314]
• Clusius, [6]
• Cohn, [56], [260]
• Cole, [170]
• Cortez, Fernando, [5]
• David & Söhne, [271]
• Dekker, [65], [267]
• Denayer, A., [308]
• Desprez, [199]
• Dieterich, E., [307], [308], [313], [314]
• Dietrich, K., [51], [249], [250]
• Dingler, [53]
• Donat, von, [311]
• Dove, [85]
• Dowson, [97]
• Dragendorff, [66]
• Drave, [267], [268]
• Ducleaux, [75]
• Eminger, [65], [263], [264]
• Escher Wyss & Co., [168]
• Ester, [264]
• d’Estrées, [6]
• Ettling, K., [320]
• Faber, Dr. F. C. von, [8], [87], [320]
• Faelli, Prof., [83]
• Fahlberg, [234]
• Farnsteiner, [255], [256], [258]
• Fehling, [71], [237],, [271]
• Filsinger, [44], [52], [53], [54], [57], [72], [81], [83], [107], [261], [267], [268], [269], [288], [299],, [319]
• Filsinger & Henking, [52]
• Fischer, B. & Grünhagen, [267]
• Fischer, Emil, [63], [68]
• Forster, [69]
• Franke, Paul & Co., [233]
• Fresenius, C. R., [256]
• Freudenberg, Ph., [4]
• Freudenberg, W., [5]
• Fritzsche, Dr., [55]
• Gädke, [225]
• Galippe, [75]
• Gérard, [264]
• Gieseler, [243]
• Goethe, J. W., [16]
• Gordian, [87], [319]
• Gottlieb & Bondzynski, [64]
• Graf, [50]
• Gram, Chr., [64]
• Greiert, [39]
• Greiner, [270]
• Groult & Boutron-Russel, [311]
• Grünhagen, B. & Fischer, [267]
• Gruson, [239]
• Guenez, E., [277]
• Guerin, [243]
• Haarmann, W., [244]
• Haarmann & Reimer, [244]
• Hänig, Volkmar & Co., [202]
• Härtel, [273]
• Hager, [51], [312]
• Hahn-Holfert, [307], [312]
• Hanausek, J. V., [12], [238]
• Hausen & Co., [312], [316]
• Hart, J. Hinchley, [10]
• Hartwig & Vogel, [307]
• Haubold, C. G., [164]
• Hauswaldt, W., [87], [88]
• Hefelmann, [245]
• Heisch, C., [44]
• Henking & Filsinger, [52]
• Henneberg, [72], [267]
• Henning, [246]
• Hensel, Dr. & Co., [222]
• Hermann, G., [86], [120], [123], [126]
• Hess & Prescott, [245]
• Hesse, William, [243]
• Hilger, [11], [60], [61]
• Hilger & Lazarus, [61]
• Hockauf, [74]
• Hohenlohe, [316]
• van Houten, C. J., [59], [195]
• von Hübl, [53], [56]
• Husson, [312]
• Jean & Bourot, [59]
• Jeserich, [269]
• Kathreiner, [82]
• Keller, C. C., [65]
• Kilian, Fritz, [229]
• Kindt, L., [9], [10], [320]
• Kingzett, [50]
• Kjeldahl, [171]
• Klimont, [50]
• Knorr, [316]
• Knoch, [317]
• Koeben, Dr., [315]
• König, [72], [76], [266], [267]
• Köttsdorfer, [54]
• Kreplin, E., [312]
• Krupp, [125], [239]
• Lahmann, [315]
• Lagerheim, G., [267]
• de Laire, G., [244]
• Lampadius, [43]
• Laube & Aldendorff, [44], [76], [77]
• Laxa, [273], [274]
• Lazarus & Hilgers, [61]
• Leffmann & Beam, [277]
• Lehmann, Berlin, [309]
• Lehmann, J. M., [100], [105], [121], [132], [148], [172], [202], [210], [233]
• Létang, [154]
• Lewkowitsch, [50], [51], [262]
• Leys, [271]
• L’Hôte, [74]
• Liebig, [314]
• Linné, [6]
• Lobeck & Co., [224]
• Loher, [11]
• Louis XIV., [182]
• Louis XVI., [6]
• Lueger, O., [320]
• Lührig, H., [267], [271]
• Macquer, [199]
• Maerker, [82]
• Majert & Ebers, [311]
• Mansfeld, [317]
• Matthes, [72]
• Matthes & Fritz Müller, [45], [74], [77]
• Maupy, [66]
• Mayfarth, [10]
• Meissl-Reichert, [53], [55], [260], [273], [274]
• Merck, E., [252], [264]
• Mering, [313]
• Merz, [54]
• Meyer-Finkenburg, [302]
• Michaelis, [306]
• Michel, Alfr., [82]
• Mitscherlich, A., [5], [13], [43], [63], [85], [92], [126], [199], [276]
• Moeller, [15], [16], [79], [237], [241]
• Molisch, [16], [67], [75]
• Moser & Co., [216]
• Müller, Matthes & Fritz, [45], [74], [77]
• Muspratt, [120], [126], [320]
• Nencki, L., [235]
• Neumann, R. O., [203], [226]
• Notnagel, [310]
• Oldam & Withe, [52]
• Onfroy, P., [255]
• Paris, G., [76]
• Payen, [43]
• Peckoldt, Th., [12]
• Pelletier, [86]
• Petzholdt, J. S., [148]
• Pieper, [198]
• Pintus, [109]
• du Plessis, [182]
• Polenske, [56]
• Posetto, [266]
• Pralin, [182]
• von Prechtl, [319]
• Prescott & Hess, [245]
• Preyer, Dr. A. von, [11]
• Py, [277]
• Rammsberger, [51]
• Rauch, F., [6]
• Reichardt, [309]
• Reiche, Anton, [119], [152], [153], [178], [182], [189]
• Reichert-Meissl, [53], [55], [260], [273], [274]
• Reinhardt, G., [88]
• Ridenour, [44], [45]
• Riederer, [264]
• Rimbach, Dr. C., [13]
• Riquet & Co., [307]
• Rocques, [55]
• Roque, Belfort de la, [85], [319]
• Rost, [64]
• Rouché, [244]
• Royer, [228]
• Rüger, Otto, [217], [224]
• Ruffin, A., [57]
• Savy, A. & Co., [228]
• Sarotti, [317]
• Schimper, A. F. W., [13], [16]
• Schmidt, [51]
• Schmidt & Berg, [2], [3]
• Schrader, [62]
• Scholz, J., [309]
• Schröder, W. von, [64]
• Schütte-Felsche, Wilh., [102]
• Schweitzer, C., [11], [60], [61],, [73]
• Seck, Gebr., [207]
• See, G., [64]
• Sévigné, Madame de, [6]
• Sieberts, [309]
• Siebold, [317]
• Skalweit, [75]
• Soltsien, [71]
• Soxleth, [259], [264], [273]
• Spamer, O., [320]
• Spindler, [315]
• Stähle, C., [197]
• Steinmann, A., [271]
• Stollwerck, Dr. W., [34]
• Stollwerck Broth., [56], [88], [258]
• Strecker, [62]
• Streitberger, [72]
• Strohl, [54]
• Strohschein, [82]
• Stutzer, A., [69]
• Suringar & Tollens, [72], [267]
• Theinhardt, Dr., [312]
• Theresia of Austria, [6]
• Thesen, Dr., [317]
• Thiele & Holzhause, [312]
• Timpe, Th., [307]
• Tollens & Suringar, [72], [267]
• Touplain & Bordas, [271]
• Trojanowsky, [74]
• Tschirch, [14]
• Tuchen, [74]
• Ulzer, Benedict-, [57], [261]
• Villon, [320]
• Villon-Guichard, [169]
• Wagner, L., [229]
• Weender, [72], [108], [266]
• Wegelin & Hübner, [165]
• Weldon, [109]
• Welmans, [5], [53], [55], [245], [258], [260], [266], [268], [269], [271], [275], [276], [277]
• Wendt, G., [198]
• Werner & Pfleiderer, [137], [219]
• White, [51]
• White & Oldam, [52]
• William, Prince of Lippe, [6]
• William of Brandenbourg, [6]
• Wolfram, [66]
• Woseressenzky, [62]
• Woy, Rud., [270], [271]
• Zeiss, [55], [261]
• Zipperer, [16], [44], [52], [74], [76], [77], [83], [229], [270]

---

E. Index.

• Accra-Cacao, [17], [29]
• Acid benzoic, [243]
• Acid hydrochloric, [16]
• Acid yellow, [251]
• Acids, solid, fatty, [53]
• Acids volatile, [53]
• Acids, sugar and plant—, [73]
• Acid value, determination of, [54]
• Acorn-Cacao, Michaelis, [306]
• Acorn-Cacao, Hartwig & Vogel, [307]
• Acorn-Cacao, Th. Timpe, [307]
• Acorn-Chocolate, [307]
• Acorn-Malt-Cacao, Dieterich, [307]
• Acorn-Malt-Chocolate, [307]
• Acrolein, formation of, [50], [93]
• Adraganth, [255]
• Adulteration of cocoa goods and its detection, [288]
• African cacao varieties, [28]
• Air, removal of, [143]
• Air extracting machines, [144]
• Albumin, [67]
• Albuminates, determination of, [271]
• Albuminous chocolate and cocoa, [307]
• Albumoses, [67]
• Alcohol ether test, Filsinger’s, [262]
• Aleuron granules, [67]
• Alizarin blue, [251]
• Alkali solution, [222], [224]
• Alkalis for soluble cocoa, [196], [216], [222]
• Alkalis fixed, [198]
• Alkalis remaining in the cocoa, estimation of, [256]
• Alkaloids, [63]
• Amaranth, [251]
• American cacao varieties, [19]
• Ammonia, [164]
• Analysis of cacao, [48]
• Analysis of cacao-butter, [58]
• Analysis of mixtures of different blends, [109]
• Analysis of the raw shelled bean, [44], [45]
• Analysis of the various kinds of pressed Stollwerck cocoa butter, [56]
• Analysis of waste products, [108]
• Analysis and examination of cocoa preparations, [253]
• Anilin blue, [251]
• Anilin colours permissible, [250]
• Antifebrin, [245]
• Aroma of the bean, [59]
• Arriba cacao, [17], [20]
• Arrowroot, [237]
• Arctic Machines, Cole’s, [170]
• Artificial refrigeration, [163]
• Ash, estimation of, [255]
• Ash or mineral constituents, [73]
• Ash remaining in raw and shelled cacao beans, [74]
• Asiatic cacao varieties, [32]
• Aspergillus, [242]
• Australian cacao varieties, [33]
• Automatic dividing machines, [146]
• Automatic filling and packing machine [229]
• Bahia Cacao, [22]
• Bahia de Caraquez, [21]
• Balao, [21]
• Barley-Chocolate, [308]
• Battery-Refiners, [132]
• Battery-Shaking Tables, [160]
• Beans, in general, [1]
• Beans, description of, [12]
• Beans, preliminary treatment of, [197]
• Beans, preparations of, [85]
• Bean meal, [238]
• Benzoic acid, [243]
• Benzoic tincture, [243]
• Benzoin, gum-, [249]
• Björklund’s ether test, [262]
• Bordeaux red, [251]
• Botanical definition of the cacao tree, [5]
• Brazil cacao, [22]
• Brilliant blue, [251]
• Brine for cooling purposes, [165]
• Brushing machine for cacao beans, [89]
• Burning of chocolate mass, avoiding it, [134]
• Butter of Cocoa, [58], [138], [187], [195], [284], [286]
• Buttneriaceae, [5]
• Butyro-refractometer, [55]
• By-products in the cocoa industry, [81]
• Cacaohoatel, [5]
• Cacao beans, [1]
• Cacao beans, description of, [12]
• Cacao beans, preparation of, [85]
• Cacao beans, preliminary treatment of, [197]
• Cacao blanco, [13]
• Cacao butter, [58], [138], [187], [195], [284], [286]
• Cacao butter filters, [202]
• Cacao butter, percentage to be extracted, [203]
• Cacao butter, remaining in the finished cocoa, [204]
• Cacao cake crusher, [210]
• Cacao egg-cream, [308]
• Cacao essence, [308]
• Cacao fruit and flowers, [1], [2]
• Cacao glycoside, [60]
• Cacao husk, determination of, [267]
• Cacao liqueur, [308]
• Cacao, malt, [308]
• Cacao mass, production of, [109], [282], [285]
• Cacao mills, [110]
• Cacao plantation, [7]
• Cacao powder, [105], [187], [195], [210], [282], [285], [290]
• Cacao powder-factory, installation of, [306]
• Cacao preparations, definition of, [279]
• Cacao presses, [199]
• Cacao red, [43], [59]
• Cacao shells, [1], [2], [76], [82]
• Cacao soluble, [105], [195]
• Cacao, substances of, [49]
• Cacao tincture, [310]
• Cacao tree, cultivation, diseases and parasites, [7]
• Cacao tree, description of, [1]
• Cacao tree, distribution and history, [4]
• Cacao and chocolate preparations containing milk, [308]
• Cacaol, [308]
• Cacaophen Sieberts, [309]
• Cacap, [5]
• Cacava-quahitl, [5]
• Cacogna, [195]
• Caesalpina, [7]
• Caffeine, determination of, [263]
• Caracas, [17], [25]
• Caraquez, [21]
• Carbonic acid for cooling purposes, [164]
• Cardamoms, [248]
• Cardamom oil, [249]
• Carob in the cacao, [278]
• Carupano cacao, [25]
• Castilloa, [7]
• Cauca bean, [20]
• Cellulose or crude fibre, [72], [266]
• Centrifugal sifting machine, [210]
• Ceylon Cacao, [5], [32]
• Chemical and microscopical examination of cocoa preparations, [253]
• Chemical constitution of the bean, [43]
• Chestnut meal, [238]
• Children’s Nährpulver, [309]
• Chilled metal rollers, [125], [130]
• Choclean, [309]
• Chocolate, manufacture of, [85], [283]
• Chocolate-cigars, [152]
• Chocolate cooling plants, [166]
• Chocolate cream syrup, [309]
• Chocolate croquettes, [181]
• Chocolate, crumb-, [153]
• Chocolate digestif, [309]
• Chocolate, dividing it, [143]
• Chocolate eggs, [153]
• Chocolate factory, installation of, [305]
• Chocolate, Fondants-, [138], [189]
• Chocolate, health-beer-, [309]
• Chocolate, hygienic, [136]
• Chocolate lozenges and pastilles, [176]
• Chocolate, milk-, [141], [222], [272], [284], [286]
• Chocolate, moulding it, [150]
• Chocolate moulds various, [151], [152], [153], [154]
• Chocolate powder, [283], [286]
• Chocolate raw, treatment of, [138]
• Chocolate rétablière, [309]
• Chocolate spiced, [136]
• Chocolate syrup, [310]
• Chocolate tincture (cacao tincture), [310]
• Chocolate vanilla, [136]
• Chocolate varnish, [250]
• Chocolatl, [5]
• Christmas tree articles, [181]
• Cinchona red, [60]
• Cinnamon, [246]
• Cinnamon oil, [249]
• Cleaning machine for moulds, [154]
• Cleaning machine for beans, [90], [91]
• Cleaning, storing and sorting of the beans, [87]
• Cloves, [247]
• Clove oil, [249]
• Coated chocolates, [182], [187]
• Coating materials, [138], [141], [182], [187], [283], [286], [310]
• Coffie-mama, [7]
• Cole’s Arctic Machines, [170]
• Colour of the cotyledon, [9]
• Colouring of cocoa powder, [204]
• Colouring materials, [250]
• Coloration of starch with iodine, [71]
• Columbia, [19]
• Combined cocoa mill and refiner, [116]
• Commercial kinds of cacao, [12], [16]
• Commercial value of raw cacao, [17]
• Compressor, [164]
• Composition of the hulled bean, [43]
• Conches, [138]
• Condenser, [165]
• Constituents, mineral or ash-, [73]
• Constituents of cacao husks, [76]
• Constituents in ash of cacao husks, [77]
• Constitution of the bean, chemical, [43]
• Consumption of cocoa products, [33], [38], [42]
• Consumption of coffee, cocoa and tea, comparison, [39]
• Cooling cellars, [168]
• Cooling chambers, [162]
• Cooling the chocolate, [162]
• Cooling the roasted beans, [100]
• Cooling trucks with exhaust apparatus, [100]
• Copper in the ash of beans and husks, [75]
• Coriander oil, [249]
• Corn cacao, [310]
• Costa Rica, [19]
• Cotyledon, [15]
• Covering or coating materials, [138], [141], [182], [187], [283], [286],, [310]
• Cream chocolate, examination of, [272], [284]
• Criollo, [18]
• Crude fibre, [72], [266]
• Crumb chocolate, [153]
• Crushing of cocoa and sugar lumps, [122], [210]
• Crushing, hulling and cleaning of the beans, [100]
• Crushing, hulling and cleaning machines, [101]
• Crystal sugar, [231]
• Cuba, [28]
• Cultivation of the cacao tree, [7]
• Cumarin, [244], [245]
• Declaration of added ingredients, [281]
• Defatted cocoa, [203], [208]
• Definitions of cocoa preparations, [279]
• Depositing machine, [186]
• Description of the beans, [12]
• Dextrin, [237]
• Dextrose, [71], [265]
• Diabetic chocolate, [310]
• Diabetic cocoa, [311]
• Dictamnia, [311]
• Dietetic cocoa preparations, [306]
• Diorit rollers, [125]
• Dipping machine, [192]
• Dipping of pralinés, [187], [189]
• Diseases of the cocoa tree, [7]
• Disintegrating the cocoa tissues, [195]
• Disintegration, methods of, [197]
• Disintegration before roasting, [197]
• Disintegration after roasting, [216]
• Disintegration prior to pressing, [217]
• Disintegration after pressing, [224]
• Disintegrators, [233]
• Distribution of the cacao tree, [4]
• Diureides, [62]
• Diuretin, [64]
• Dividing machines, [148], [149]
• Division of chocolate, [143]
• v. Donat’s albumin chocolate, [311]
• Double cocoa mills, [114]
• Dowson gas, [97]
• Dry cocoas, [208]
• Dulcin, [235]
• Durabula-moulds, [182]
• Dust particles in cacao beans, [102]
• Dutch cocoas, [195], [203]
• Dutch IIa cocoa butter, [82]
• Earth nut in the cocoa, [278]
• Easin, [251]
• Ecuador, [20]
• Electric motors, [134], [168]
• Electro-magnetic metal extracting machine, [103]
• Erythrina indica, [7], [8]
• Erythrosin, [251]
• Esmeraldas, [22]
• Estates, [26]
• Estimation of alkalis remaining in the cocoa powder, [256]
• Estimation of albuminates, [271]
• Estimation of ash, [255]
• Estimation of cocoa husk, [267]
• Estimation of crude fibre, [266]
• Estimation of the fatty contents, [258]
• Estimation of moisture, [254]
• Estimation of silicic acid in the ash, [256]
• Estimation of starch, [264]
• Estimation of theobromine and caffeine, [263]
• Ether oils, [248]
• Ether test, Björklund’s, [262]
• Eucasin chocolate and cocoa, [311]
• Evaporator, [164]
• Examination and analysis of cocoa preparations, [253]
• Exports from Germany, [35]
• Extraction of cocoa butter, [195], [199], [203], [204]
• Fair shipping cocoa, [26]
• Fat contained in cocoa, [49]
• Fat contained in cocoa shells, [57]
• Fat, extraction of, [195], [199], [203], [204]
• Fatty contents, determination of, [258]
• Fermentation of the beans, [9], [60], [198]
• Fermentation secondary, [87]
• Fermentation tanks, [10]
• Fernando Po, [32]
• Fibre, determination of, [108]
• Fibre crude, [72], [254], [266]
• Fibre woody, [108]
• Filsinger’s alcohol ether test, [262]
• Filters for cocoa butter, [202]
• Flavour of the finished cocoa powder, [206], [226]
• Flavouring matter (spices), [287]
• Flour, [236]
• Fodder value of the husks, [83]
• Fondant chocolate, [138], [182]
• Fondant machines, [183], [184]
• Food salt cocoa, [315]
• Food and health powder, [315]
• Forastero, [19]
• Fuchsin, [251]
• Galactogen cocoa, [312]
• Gathering and fermentation of the beans, [9]
• Gauga, [312]
• Gelatine, [255]
• Geographical distribution and history of the cacao tree, [4]
• Germ separating machine, [105]
• Globoids, [75], [276]
• Globulins, [68]
• Glucin, [235]
• Glucose, [71], [138]
• Glycoside, [11], [60], [253]
• Gold Coast, [28]
• Granite rollers, [123]
• Granulated sugar, [231]
• Grinding and trituration of the cocoa mass, [109]
• Guadeloupe cacaos, [26]
• Guarana paste, [16]
• Guayaquil cacaos, [17], [20]
• Guiana, [23]
• Gum benzoin, [249]
• Gum disease, [8]
• Haema chocolate, [312]
• Haiti cacaos, [27]
• Hansa saccharin cocoa, [312]
• Hardidalik, [312]
• Hazelnut pulp in cocoa, [278]
• Heating of the cocoa mass, [117]
• Heating trough, [117]
• Heating chambers and closets, [141], [142]
• Heliotropium, [242]
• Hensel’s Nähr-cacao, [312]
• Hetero albumose, [68]
• Hetero xanthine, [64]
• History of the cacao tree, [4]
• Homeopathic chocolate, [312]
• Hulled bean, composition of, [43]
• Hulling the cacao beans, [100]
• Husks of cocoa, [76], [82], [267]
• Husks, fodder value of, [83]
• Husson’s mixture, [312]
• Hydraulic presses, [199]
• Hygiama, [312]
• Hygienic chocolate, proportions for mixing it, [136]
• Iceland moss chocolate, [313]
• Imports to Germany, [35], [37]
• Imports or consumption in the various countries, [38]
• Index, refractive-, [55]
• Indigo, [60]
• Indigosulfone, [251]
• Induline, [251]
• Ingredients added, declaration of, [281]
• Ingredients condemned, [230]
• Ingredients used for chocolate, [230]
• Iodine value, [53], [54]
• Java cacao, [17], [33]
• Kaiffa, [313]
• Kameroon cacaos, [19], [29]
• Kernels, analysis of, [44], [45], [76]
• Kneading and mixing machines, [217]
• Kola chocolate, [313]
• Kola nut, [60]
• Kongo, [30]
• Kraft chocolate, [313]
• Lagos, [29]
• Leguminous meals, [238]
• Levigation of chocolate, [81], [123]
• Lipanin chocolate, [313]
• Loss of weight by roasting, [96]
• Lozenges, [176]
• Mace, [247]
• Mace oil, [249]
• Machalla, [20]
• Malachite green, [251]
• Malt cacao, [313]
• Malt cacao-syrup or malted chocolate, [313]
• Malt chocolate, [313]
• Malt extract-chocolate, [313]
• Malto-leguminose cacao, [313]
• Manioc, [7]
• Manufacture of cocoa powder and soluble cocoa, [195]
• Manufacture of cocoa preparations [85], [282]
• Manufacture of chocolate, [85], [283]
• Maracaibo, [25]
• Martinique cacaos, [26]
• Meat-extract-chocolate, [314]
• Melangeurs, [121], [122], [124], [209],, [217]
• Melting kettle, [187], [188]
• Melting point of the cocoa butter, [52], [117], [261]
• Methylviolet, [251]
• Mexican cacaos, [19]
• Microscopic-botanical investigation, [275]
• Microscopic-chemical examination of cocoa preparations, [253]
• Milk chocolate, manufacture of, [141], [222], [286], [314]
• Milk cocoa, [314]
• Milk and cream chocolate, examination of, [272], [284]
• A more bitter milk cocoa, [314]
• Milk cocoa sweet, [314]
• Mill and refiner combined, [116]
• Mineral or ash constituents, [73]
• Mitscherlich particles, [13]
• Mixing cocoa powder with alkalis, [223]
• Mixing different kinds of cocoa, [108], [109]
• Mixing machines, [118], [210], [217]
• Mixture with sugar and spices, [117]
• Moisture, contained in cocoa, [49]
• Moisture in cocoa powder, [222]
• Moisture, estimation of, [254]
• Monomethyl xanthine, [64]
• Motors, electric, [134], [168]
• Moulds, [151], [152]
• Mould cleaning machines, [154]
• Moulding the chocolate, [149]
• Moulding machines, [150]
• Mucor circinelloids, [242]
• Murexide reaction, [66]
• Mutase-cacao, [315]
• Mutase-chocolate, [315]
• Nährsalz-cacao (Lahmann), [315]
• Nähr- und Heilpulver, [315]
• Naphtolyellow, [251]
• Naranjal, [21]
• Natural cocoa and chocolate, [315]
• Nicaragua cacao, [19]
• Nips, [11]
• Nuco-cacao, [315]
• Nutmeg, [247]
• Nutmeg oil, [249]
• Oat-cocoa Berlit, [316]
• Oat-cocoa Hallenser, [316]
• Oat-cocoa Kasseler, [316]
• Official enactments respecting the trade in cocoa preparations, [280]
• Official enactments respecting the trade in cocoa preparations Belgium, [291]
• — Roumania], [293]
• — Switzerland, [294]
• — Austria, [298]
• — Germany, [301]
• Oidium of cocoa, [228]
• Oils, ether-, [248]
• Oil sugar, [249]
• Opening up the cacao tissues, [195]
• Orange I, [251]
• Orange L, [251]
• Ornamented goods, [181], [189]
• Oscuros, [21]
• Packet filling machine, [228]
• Packing and storing of finished cocoa preparations, [227]
• Palamoud des Turcs, [316]
• Para cacao, [23]
• Parasites of the cacao tree, [7]
• Pastilles, [176]
• Pastille machines, [177], [179]
• Paternoster, [192]
• Pegados, [21]
• Pelatos, [21]
• Peptons, [68]
• Peptone-cocoa, [316]
• Peptone-chocolate, [317]
• Peptone-powder-cocoa, [317]
• Percentage of butter to be extracted, [203]
• Percentage of butter remaining in the finished cocoa, [204]
• Peru, [22]
• Peru balsam, [249]
• Peruviol, [249]
• Phloxin, [123]
• Pigment, [59]
• Plansieves for cocoa powder, [214]
• Plantation, [26]
• Plasmon chocolate and cocoa, [317]
• Polen’s value, [260]
• Ponceau red, [251]
• Porcelain rollers, [215], [133]
• Porphyry rollers, [123]
• Potato starch, [236]
• Powder, chocolate-, [283]
• Pralinés, [182], [187], [189]
• Preliminary crushers, [212]
• Preparation of the cacao beans, [85]
• Presses, hydraulic-, [199]
• Production of the cocoa mass, [109]
• Proportions for mixing cocoa mass, sugar and spices, [136]
• Proteins, [67]
• Proteoses, [68]
• Puerto Cabello, [25]
• Pulverisation of the cocoa, [195]
• Pulverisation of the seeds, [199]
• Pulverisers, [210], [233], [239]
• Pulverising plant, [211], [212]
• Pulverising and sifting the defatted cocoa, [209]
• Pulverising the sugar, [233]
• Quadruple cocoa mills, [115] 348
• Racahout des Arabes, [317]
• Raspberry chocolate, [317]
• Raw fibre, [254]
• Raw shelled bean (kernel) analysis of, [44], [45]
• Refining machines (rollers), [126], [134]
• Refiner and mill combined, [116]
• Refractive index, [55]
• Refractometer-butyro, [55]
• Refrigeration, artificial-, [163]
• Reichert-Meissl value, [55]
• Removal of air and division of the chocolate, [143]
• Rice starch, [237]
• Roasting the cacao beans, [89], [199]
• Roasting machines, [93]
• Root bark of cacao, the use of it, [11]
• Roscellin, [251]
• Saccharin, [234]
• Saccharin-cocoa, [317]
• Salep, [238]
• Samana, [17]
• Samoa, [33]
• San Antonio, [26]
• San Thomas, [30]
• Sanchez, [17], [27]
• Santo Domingo, [27]
• Saponification of cocoa fat, [53], [54]
• Secondary fermenting, [87]
• Seed membrane of the bean, [11], [15]
• Semi-dipped goods, [192]
• Shaking tables, [156]
• Shaking table-batteries, [160]
• Shellac bleached, [250]
• Shell of the cacao bean, [14], [76]
• Shelling of the cacao beans, [100]
• Sifting the defatted cocoa, [209]
• Sifting machines, [210], [232]
• Silicic acid in the ash of cocoa, [256]
• Silver membrane, [79]
• Simple cocoa mills, [110]
• Soconusco, [26]
• Soluble cocoa, [105], [195]
• Somatose-cocoa with sugar, [317]
• Somatose-chocolate, [317]
• Spices and sugar, [117], [238], [287]
• Spiced chocolate, proportions for mixing it, [136] 349
• Starch cleaning machines, [186], [187]
• Starch, coloration of, with iodine, [71]
• Starch determination of, [264], [277]
• Starch foreign in cocoa, [275]
• Starch granules, [16], [70], [275]
• Starch, kinds of, [236]
• Starch powder, [185]
• Starch sugar, [71]
• Statistics of the cocoa trade, [35]
• Steel rollers, [125], [130]
• Stirring machines, [187]
• Storing and packing of finished cocoa preparations, [227]
• Storing and sorting of the beans, [87]
• Substances albuminous, [67]
• Substances occurring] in cacao, [49]
• Sucramin, [235]
• Sugar, determination of, [269]
• Sugar and plant acids, [73]
• Sugar and spices, [117], [231], [238], [287]
• Sugar, boiling it, [183]
• Sugar dust, [231]
• Sugar flour, [231]
• Sugar pulverising machines, [233]
• Sugar sifting machines, [232]
• Suisse Fondant machines, [138]
• Surinam cacao, [23]
• Sweetmeats, [186]
• Sweetening stuffs, [231]
• Sweets laquer, [250]
• Sykorin, [234]
• Sykose, [234]
• Syrup, [183]
• Temperature in cooling chambers, [172]
• Temperature in heating chambers, [141]
• Temperature for chocolate fondant and milk chocolate, [141]
• Temperature for moulding chocolate, [150]
• Temperature for roasting the beans, [89]
• Tempering machines, [144], [145], [188]
• Tenguel, [21]
• Testing the cocoa powder and chocolate, [253]
• Theobroma cacao, [5], [12]
• Theobromade, [317]
• Theobromine, [16], [43], [62], [263]
• Dr. Thesen’s Proviant, [317]
• St. Thomas, [30]
• Tin boxes, [227]
• Tincture of benzoin, [243]
• Togo, [29]
• Trade in cocoa, [32]
• Tragacanth in cocoa goods, [277]
• Treatment of the cocoa mixture, [119]
• Trinidad-Criollo, [26], [32]
• Triple cocoa mills, [111]
• Trituration of the cocoa mass, [109], [119]
• Tropaedlin, [251]
• Tropon-cocoa, [317]
• Tropon-chocolate, [318]
• Tropon-oat-cocoa, [318]
• Trough, heating-, [117]
• Tumaco-cacaos, [20]
• Ureides, [62]
• Uropherin, [64]
• Vacuum kneader, [220]
• Vanilla, [241]
• Vanilla-chocolate, proportions for mixing it, [136]
• Vanillin, [119], [241], [243]
• Vascular bundles, [16]
• Venezuelan cacao, [17], [24]
• Volatile acids, [53]
• Wacaca des Indes, [318]
• Walnut pulp in the cocoa, [278]
• Waste products in cleaning, [106]
• Waste products in sifting, [107]
• Waste products in sorting, roasting, crushing and hulling, [107]
• Water blue, [251]
• Water cooling of steel rollers, [131]
• Water or moisture contained in the cacao, [49], [254]
• Weighing-machines, [148], [149]
• Wheat starch, [236]
• White chocolate, [318]
• Woody fibre, [108]
• Yellow acid R, [251]
• Zuckerin, [234]

---

FOOTNOTES:

[1] Of which the Central Province has 32,003 acres: North Western Province 3689 acres, North Central Province 25 acres, Province of Uva 2153 acres and Province of Sabaragamura 1918 acres. (From information kindly furnished in a letter of W. Freudenberg jun. German Consul at Colombo.)