The Manufacture of Chocolate and other Cacao Preparations

by Paul Zipperer

[122] D.R.P. No. 66606.

[123] D.R.P. 74260 of Sept. 3rd. 1893.

[124] D.R.P. No. 178897, of July 15th, 1904 (reg. 15th Nov. 1908).

[125] This however, is true only to a certain degree, comp. Neumann, The Use of Cacao as a Food Preparation, Munich & Berlin 1906, pag. 97 ff.

[126] cf. Z.U.N.G. 1900, vol. 18 p. 171.

[127] See enactments of the 16.9.1907 and 10.11.1909 (Coburg): Notices of the Association of German Chocolate Makers XXX, No. 1 21.9.1909, pag. 1.

[128] Cf. Z.U.N.G., Bd. 18 Nos. 1 and 2 (1909) p. 178.

[129] Eng. Patent No. 20436, 24. 11. 1891.

[130] The potash now generally in use is prepared from the carbon of residuary molasses, and is technically considered, very pure. It is supplied by Dr. Hensel & Co., Blumenthal (Hanover).

[131] The special model of the Universal Mixer and Kneader has for this purpose (apart from the metal lid shutting down air-tight) a steam drain pipe, which is fitted with a ventilator and led into the open, so that the vapours and chemical exhalations can escape without causing any damage.