The Manufacture of Chocolate and other Cacao Preparations

by Paul Zipperer

[22] Ridenour, M. American Journal of Pharmacy, 1895. Vol. 67, p. 207.

[23] Filsinger, Chemical Journal, 1887, p. 202.

[24] Z. U. N. G., 1906. Vol. 12, p. 88 et seq.

[25] The husks contain no fat when in a fresh condition but absorb fat from the bean when the cacao is fermented and dried; especially so also in the later process of roasting, when they become saturated with it.

[26] Klimont, Ber. d. Dtsch. chem. Ges. 34, 2636; Monatssch. f. Chem. 1902 (23) 51; 1904 (25) 929; 1905 (26) 536.

[27] Journal of the Society of Chemical Industry 1899, p. 556.

[28] Chevalier & Baudrimont, Dictionnaire des alterations.

[29] Achiv de Pharmacie 1888, Vol. 26, p. 830.

[30] See previous reference.

[31] Schmidt, Ztschr. analyt. Chem. 1898, vol. 301 p. 301; cf. also P. Welmans, Pharm. Ztg. 1894, p. 776.